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Strawberry Shortcake Muffins Recipe

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★★★★★

4.9 from 52 reviews

Delight in these light and fluffy Strawberry Shortcake Muffins, bursting with fresh strawberries and a hint of vanilla. Perfect for breakfast, brunch, or a sweet snack, these muffins combine the classic flavors of strawberry shortcake in a convenient, portable form.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (sifted)
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/3 cup unsalted butter (melted and cooled)
  • 1 large egg (room temperature)
  • 3/4 cup whole milk
  • 1 tsp vanilla extract

Additional Ingredients

  • 1 cup fresh strawberries (hulled and diced)
  • 2 tbsp powdered sugar (for dusting)

Instructions

  1. Preparation: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup with butter.
  2. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well blended to ensure an even distribution of leavening and seasoning.
  3. Combine Wet Ingredients: In a separate bowl, whisk the melted and cooled butter, room-temperature egg, whole milk, and vanilla extract until the mixture is smooth and uniform.
  4. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix just until combined, leaving a few streaks of flour to avoid overmixing for tender muffins.
  5. Fold in Strawberries: Carefully fold in the diced strawberries to the batter, being gentle to prevent them from breaking up and causing the batter to turn pink.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, until the muffin tops turn golden brown and a toothpick inserted in the center comes out clean.
  8. Cool: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely, preventing sogginess.
  9. Finish and Serve: Just before serving, dust the tops of the muffins with powdered sugar to add a sweet, decorative touch.

Notes

  • Sifting the flour helps to aerate it, resulting in lighter muffins.
  • Use fresh baking powder for maximum rise and fluffiness.
  • Make sure the melted butter is cooled before mixing with eggs to prevent curdling.
  • If strawberries are very juicy, toss them with a tablespoon of flour to prevent sinking to the bottom.
  • Do not overmix the batter to keep muffins light and tender.
  • Serve muffins fresh for best texture; if storing, keep airtight for up to 2 days or freeze.

Keywords: strawberry shortcake muffins, strawberry muffins, fruity muffins, breakfast muffins, easy muffin recipe, baked muffins

Find it online: https://thedishspot.com/strawberry-shortcake-muffins-recipe/