Description
Delight in these moist and dense Strawberry Shortcake Muffins, bursting with juicy sweet strawberries and topped with a sprinkling of sugar for a crisp finish. Perfect for breakfast or a snack, these muffins combine tender crumb and fresh fruit in every bite.
Ingredients
Scale
Muffin Batter
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/3 cup granulated white sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup strawberries, chopped into 1 inch pieces
- 1 tablespoon granulated white sugar (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 12-cup muffin tin or line it with paper liners for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, baking powder, granulated white sugar, and salt until evenly combined.
- Cut in Butter: Add the cold butter cut into small pieces to the dry ingredients. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until fully mixed.
- Form the Batter: Pour the wet ingredients into the dry ingredients and stir gently just until the batter comes together. The batter will be lumpy, which is normal.
- Fold in Strawberries: Gently fold the chopped strawberries into the batter to evenly distribute.
- Fill Muffin Cups: Evenly spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining tablespoon of granulated sugar over the tops of the muffins for a sweet, crisp crust.
- Bake Muffins: Bake in the preheated oven for 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use cold butter for a tender, flaky texture in the muffins.
- Don’t overmix the batter; a lumpy texture ensures a light crumb.
- For extra flavor, substitute half of the all purpose flour with whole wheat flour.
- Make sure to chop strawberries into uniform pieces to ensure even distribution.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with a plant-based margarine.
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
