Description
These Strawberry Shortcake Muffins are a moist and dense treat packed with juicy, sweet strawberries. Topped with a sprinkling of sugar for a crisp finish, they make a perfect snack or breakfast option, capturing the essence of strawberry season in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated white sugar
- 1 tablespoon granulated white sugar (for topping)
Wet Ingredients
- 1/2 cup butter (cold)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
Fruit
- 1 cup strawberries (chopped into 1 inch pieces)
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease or line 12 medium-sized muffin cups with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Incorporate Butter: Cut the cold butter into small pieces. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it becomes crumbly and resembles coarse crumbs.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined. The batter will be lumpy, which is normal—do not overmix.
- Fold in Strawberries: Carefully fold the chopped strawberries into the batter to evenly distribute them without breaking the pieces.
- Fill Muffin Cups and Add Sugar Topping: Evenly spoon the batter into the prepared muffin cups. Sprinkle the tops with the remaining tablespoon of granulated sugar to add a sweet, crisp crust.
- Bake: Place the muffin pan in the preheated oven and bake for 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and transfer them to a wire rack to cool before serving.
Notes
- Ensure the butter is cold to create a crumbly texture which results in tender muffins.
- Do not overmix the batter to keep the muffins light and fluffy.
- Substitute heavy cream with whole milk or buttermilk for a lighter option, though texture may vary slightly.
- Use fresh, ripe strawberries for the best flavor and juiciness.
- You can freeze these muffins for up to 2 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 240 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 58 mg
