Strawberry Shortcake Muffins
Delicious strawberry shortcake muffins make for the perfect family-friendly breakfast! You get all the elements of strawberry shortcake but wrapped up in a muffin. Serve with whipped cream for extra strawberry shortcake feels.
Ingredients
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 cup cold butter, cubed
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1 egg
- 1/2 cup heavy cream
- 1 cup sliced strawberries
- 1 extra tbsp sugar
Instructions
- Wash and dry the strawberries, remove the green and then cut into small pieces until you have 1 cup.
- Spread the strawberries on a plate and then place in the freezer for about 20-30 minutes.*
- Preheat the oven to 375 degrees.
- In a large bowl, mix flour with baking powder. Put cubes of cold butter on top. Grind into small crumbs with your hands or a pastry cutter.
- Measure 2 tbsp of the flour/butter mixture, and set aside for later.
- In a small bowl, mix the sugar, vanilla, and egg.
- Combine all ingredients in the large bowl. Then, add in the heavy cream.
- Lastly, fold in the strawberries.
- Spoon the batter into 9-10 muffin cups. You can use a muffin tin sprayed with cooking spray, or use muffin liners.
- Take the reserved flour/butter mixture and mix with 1 extra tbsp of sugar. Sprinkle this on top the muffins before cooking.
- Bake 20-25 minutes or until a toothpick comes out clean!
Notes
- This will keep the strawberries from sinking and discoloring the batter. If you are short on time, place the strawberries in the freezer for only 10 minutes while mixing the rest of the ingredients. Then, coat them with 2 tbsp flour before adding to the batter.
- Unlike other muffin recipes, this batter will be thick and sticky since it is based on a strawberry shortcake. This is what we want in this recipe!
Nutrition
Calories: 300kcal
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