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Strawberry Shortcake Muffins Recipe

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Delight in these moist and flavorful Strawberry Shortcake Muffins, bursting with fresh strawberries and a hint of almond extract. Perfect for breakfast or a sweet snack, these muffins combine the classic taste of strawberry shortcake in an easy-to-make baked treat.

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Sugar

Wet Ingredients

  • 1/2 cup Butter (cold and cubed)
  • 1/2 teaspoon Almond extract
  • 1/2 cup Milk (whole milk preferred)
  • 1/2 cup Heavy cream (optional, can replace with 1/2 cup more milk)

Fruits

  • 2 cups Strawberries (washed, destemmed, chopped into bite-size pieces)

Instructions

  1. Wash and Chop Strawberries: Wash the strawberries thoroughly, remove the stems, then chop them into small bite-sized pieces. Measure out 2 cups and place them in a bowl.
  2. Cube the Butter: Cut the cold butter into small cubes and keep it ready for mixing.
  3. Prepare Muffin Tin: Line a standard muffin tin with muffin liners or spray with cooking spray if liners are not used.
  4. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
  5. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt.
  6. Add Sugar: Mix the sugar into the sifted dry ingredients evenly.
  7. Cut in Butter: Add the cubed cold butter to the flour mixture and use a pastry cutter, fork, or fingertips to blend the butter into the flour quickly. The mixture should resemble coarse crumbs without letting the butter melt.
  8. Mix in Strawberries: Fold in the chopped strawberries evenly through the flour-butter mixture, reserving a few pieces to top the muffins later.
  9. Combine Wet Ingredients and Batter: In a separate container, mix the milk and heavy cream along with the almond extract. Pour this into the dry ingredient mixture and fold gently with a spatula to combine. The batter will be thicker than typical muffin batter.
  10. Scoop Batter into Muffin Tin: Use an ice cream scoop or muffin scoop to evenly distribute the batter into the 12 prepared muffin tin holes.
  11. Top Muffins: Place some reserved strawberry pieces on top of each muffin and optionally sprinkle with coarse sugar for added texture and sweetness.
  12. Bake: Bake the muffins in the preheated oven for 20 to 22 minutes until they are lightly golden and cooked through.
  13. Cool: Allow the muffins to cool in the tin for a few minutes, slightly longer than usual, before transferring them to a cooling rack to cool completely.

Notes

  • For a dairy-free version, substitute milk and cream with plant-based alternatives.
  • If heavy cream is not available, use 1 cup of milk instead.
  • Ensure the butter stays cold to achieve a tender, crumbly texture in the muffins.
  • You can sprinkle coarse sugar on top before baking to add a subtle crunch and sweetness.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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