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Strawberry Shortcake Muffins Recipe

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4.1 from 3 reviews

These Strawberry Shortcake Muffins are a delightful twist on the classic dessert, offering moist, tender muffins bursting with fresh strawberry flavor. Made with a mixture of flour, baking powder, sugar, cold butter, milk, and cream, these muffins are perfect for breakfast, brunch, or a sweet snack. Topped with extra strawberries and optional coarse sugar for a touch of crunch, they bake to a light golden color and are best enjoyed slightly cooled.

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 1/2 cup Butter (cold and cubed)
  • 1/2 teaspoon Almond extract
  • 1/2 cup Milk (whole milk recommended)
  • 1/2 cup Heavy cream (optional, can be replaced with 1/2 cup additional milk)

Fruit

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

Instructions

  1. Wash and chop: Wash the strawberries thoroughly, remove the stems, and chop them into small bite-sized pieces. Measure out 2 cups and place them in a bowl.
  2. Cube the butter: Cube the cold butter and keep it ready for mixing with the dry ingredients.
  3. Prepare muffin tin: Line a standard muffin tin with muffin liners or spray the muffin tins with cooking spray to prevent sticking.
  4. Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when the batter is mixed.
  5. Sift dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
  6. Add sugar: Stir the sugar into the sifted flour mixture.
  7. Cut in butter: Add the cold cubed butter to the flour mixture and use a pastry cutter, fork, or your fingertips to blend the butter into the flour quickly without melting it. The mixture should resemble coarse crumbs.
  8. Add strawberries: Gently fold the chopped strawberries into the flour and butter mixture, reserving a few pieces to place on top of the muffins later.
  9. Combine wet ingredients: In a separate bowl, mix the milk, heavy cream, and almond extract together. Pour this liquid mixture into the flour and strawberry mixture and gently fold with a spatula until just combined. The batter will be thicker than typical muffin batter.
  10. Scoop batter: Using an ice cream scoop or muffin scoop, evenly distribute the batter into the 12 prepared muffin tin holes.
  11. Add topping: Place the reserved strawberry pieces on top of each muffin and optionally sprinkle with coarse sugar for added texture.
  12. Bake: Bake the muffins in the preheated oven for 20 to 22 minutes, or until they are lightly golden and a toothpick inserted into the center comes out clean.
  13. Cool: Allow the muffins to cool in the tin for a few minutes longer than usual to set properly, then transfer them to a cooling rack to cool completely before serving.

Notes

  • You can skip the heavy cream and substitute with an additional 1/2 cup of milk if preferred.
  • Using cold butter and quickly blending into the flour is key to achieving a tender crumb texture.
  • Fresh strawberries provide the best flavor, but frozen can be used if thawed and drained well.
  • Sprinkling coarse sugar on top before baking adds a nice crunch and sweetness.
  • Be careful not to overmix the batter after adding wet ingredients to keep the muffins light and fluffy.

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