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Strawberry shortcake muffins with fresh strawberries on a plate

Strawberry Shortcake Muffins

Delightful muffins bursting with fresh strawberries, perfect for breakfast, brunch, or dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together melted butter, egg, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
  5. Gently fold in the diced strawberries, being careful not to overmix the batter or crush the berries.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

For added flavor, consider mixing in nuts or other fruits. These muffins are versatile and can be customized in various ways, such as adding lemon zest or chocolate chips.