Strawberry Shortcake Muffins
Delight in these moist and fluffy strawberry shortcake muffins bursting with fresh strawberries and a hint of vanilla, perfect for breakfast or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 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
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, chopped
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 another bowl, combine melted butter, buttermilk, eggs, and vanilla extract; mix well.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Fold in the chopped strawberries carefully to avoid crushing them.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra indulgent treat, drizzle the muffins with a simple glaze made from powdered sugar and lemon juice once cooled.
Find it online: https://grilldrip.com/strawberry-shortcake-muffins/