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Strawberry Shortcake Muffins

Delicious Strawberry Shortcake Muffins to Brighten Your Day

Quick and easy Strawberry Shortcake Muffins, bursting with fresh strawberries, perfect for busy mornings or a sweet afternoon snack.
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 box Muffin Mix or homemade mix of flour and sugar
  • 2 cups Fresh Strawberries diced
  • 1/2 cup Butter melted and cooled
  • 2 large Eggs room temperature
  • 1 cup Milk plant-based for dairy-free option
  • 1/2 cup Sugar adjust to taste
  • 2 teaspoons Baking Powder fresh
  • 1/4 teaspoon Salt to balance sweetness
Optional Topping
  • 2 tablespoons Coarse Sugar for sprinkling on top

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • Ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Wash and dice the fresh strawberries and pat them dry.
  3. In a large bowl, sift together the dry ingredients: flour, baking powder, sugar, and salt.
  4. In a separate bowl, whisk together the wet ingredients: eggs, milk, and melted butter.
  5. Gently fold the wet ingredients into the dry mixture.
  6. Carefully fold in the diced strawberries into the muffin batter.
  7. Spoon the muffin batter into a greased muffin tin, filling each cup about ¾ full.
  8. Sprinkle coarse sugar on top of each muffin before baking, if desired.
  9. Bake for 20-25 minutes, or until a toothpick comes out clean.
  10. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Avoid overmixing to maintain muffin fluffiness. Use fresh ingredients for best results. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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