Irresistible Strawberry Shortcake Muffins bring the essence of summer right to your kitchen. Bursting with fresh strawberries and topped with a buttery crumb, these muffins are soft, fluffy, and irresistibly delicious. They’re perfect for breakfast, brunch, or even an afternoon snack. Treat yourself to this scrumptious dessert that combines sweet and tart flavors in every bite!
Why You’ll Love This Irresistible Strawberry Shortcake Muffins
There are countless reasons to fall in love with these delectable strawberry shortcake muffins. First and foremost, they are incredibly easy to make, taking only about 35 minutes from start to finish. You can whip up a batch for a cozy breakfast or serve them as a delightful treat for your guests. Each muffin is light and fluffy, making it a perfect pairing with a cup of coffee or tea. These muffins are also versatile—try them as tempting strawberry shortcake cupcakes for a fun twist! With fresh strawberries, they are not only delicious but also visually appealing, making them a hit at any gathering. Finally, they are suitable for vegetarians, making them an inclusive choice for everyone.
Ingredients for Irresistible Strawberry Shortcake Muffins
Gather these items:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup whole milk
- 1/3 cup unsalted butter (melted)
- 1 large egg
- 1 cup fresh strawberries (diced)
How to Make Irresistible Strawberry Shortcake Muffins Step-by-Step
- Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with nonstick spray.
- Step 2: In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Step 3: In another bowl, mix milk, melted butter, and egg until well combined.
- Step 4: Pour wet ingredients into dry ingredients and stir gently until just combined—lumps are okay!
- Step 5: Carefully fold in the diced strawberries.
- Step 6: Spoon batter into muffin tin filling about two-thirds full. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
Pro Tips for the Perfect Irresistible Strawberry Shortcake Muffins
Keep these in mind:
- Ensure that your butter is melted but not hot to prevent cooking the egg.
- For extra moisture, consider adding a splash of vanilla extract to the wet ingredients.
- Using fresh strawberries is ideal, but frozen ones can be used; just thaw and drain them before adding.
Best Ways to Serve Irresistible Strawberry Shortcake Muffins
These muffins can be enjoyed in various ways! Serve them warm, topped with a dollop of whipped cream for that classic strawberry shortcake experience. You can also pair them with a scoop of vanilla ice cream for a delicious dessert treat. For those hosting parties, consider making mini strawberry shortcake muffins for a fun, bite-sized option. They are perfect for sharing and will impress your guests!
How to Store and Reheat Irresistible Strawberry Shortcake Muffins
To store your muffins, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Simply wrap each muffin in plastic wrap and place them in a freezer bag. When ready to enjoy, let them thaw at room temperature or reheat in the oven at 350°F (175°C) for about 10 minutes. These muffins are perfect for meal prep, allowing you to enjoy a delicious homemade treat anytime!
Frequently Asked Questions About Irresistible Strawberry Shortcake Muffins
What’s the secret to perfect Irresistible Strawberry Shortcake Muffins?
The secret lies in not overmixing the batter. This ensures your muffins remain fluffy and soft. Incorporating fresh strawberries adds bursts of flavor and moisture, making each bite delightful!
Can I make Irresistible Strawberry Shortcake Muffins ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just bake them fresh in the morning for warm, delicious muffins perfect for breakfast!
How do I avoid common mistakes with Irresistible Strawberry Shortcake Muffins?
To avoid common mistakes, ensure all ingredients are measured accurately and avoid overmixing. Also, don’t forget to check your muffins towards the end of the baking time to prevent overbaking!
Variations of Irresistible Strawberry Shortcake Muffins You Can Try
Feel free to experiment with these variations! Add gluten-free strawberry shortcake muffins by substituting all-purpose flour with a gluten-free blend. For a healthier option, replace half of the sugar with mashed bananas or use a vegan strawberry shortcake muffin recipe by replacing dairy ingredients with plant-based alternatives. You can also make strawberry shortcake muffins with fresh berries by mixing in blueberries or raspberries for a mixed berry delight!
For more information on the benefits of strawberries, check out this Healthline article. If you’re interested in more muffin recipes, visit our breakfast category for delicious ideas. You can also explore easy cinnamon rolls for a sweet treat!
PrintIrresistible Strawberry Shortcake Muffins Recipe to Savor
Strawberry Shortcake Muffins are a delightful treat that brings the essence of summer to your kitchen. Bursting with fresh strawberries and topped with a buttery crumb, these muffins are soft, fluffy, and irresistibly delicious. Perfect for breakfast, brunch, or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup whole milk
- 1/3 cup unsalted butter (melted)
- 1 large egg
- 1 cup fresh strawberries (diced)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with nonstick spray.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix milk, melted butter, and egg until well combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined—lumps are okay!
- Carefully fold in the diced strawberries.
- Spoon batter into muffin tin filling about two-thirds full. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
Notes
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
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