Strawberry Shortcake Muffins
Delight in these moist and fluffy Strawberry Shortcake Muffins, bursting with fresh strawberries and a sweet crumbly topping—perfect for breakfast or a tasty snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup brown sugar (for topping)
- 2 tbsp all-purpose flour (for topping)
- 2 tbsp cold unsalted butter (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine melted butter, buttermilk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Carefully fold in the chopped strawberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- For the topping, mix brown sugar, flour, and cold butter until crumbly. Sprinkle evenly over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra touch, serve these muffins warm with a dollop of whipped cream or a drizzle of honey.
Find it online: https://cakesplustaste.com/strawberry-shortcake-muffins/