Description
Delight in these Strawberry Shortcake Muffins, featuring a tender, crumbly texture packed with juicy, sweet strawberries and topped with a crunchy sugar sprinkle. Perfect for breakfast or a sweet snack, these muffins balance moist richness with a crisp golden top.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated white sugar
- 1 tablespoon granulated white sugar (for topping)
Wet Ingredients
- 1/2 cup butter (cold, cut into small pieces)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
Fruit
- 1 cup strawberries (chopped into 1 inch pieces)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, baking powder, salt, and 1/3 cup granulated sugar until evenly combined.
- Incorporate Butter: Add the cold, small pieces of butter to the dry mixture and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and well mixed.
- Form the Batter: Pour the wet ingredients into the dry ingredients and stir gently just until the mixture comes together; the batter will be lumpy and should not be overmixed.
- Add Strawberries: Carefully fold the chopped strawberries into the batter, distributing them evenly without crushing.
- Fill Muffin Cups: Spoon the batter evenly into the 12 prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining tablespoon of sugar evenly over the tops for a sweet, crisp finish.
- Bake: Place the muffin tin in the oven and bake for 22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the muffins from the oven and transfer them to a wire rack to cool before serving.
Notes
- Make sure the butter is cold to achieve a crumbly, tender texture in the muffins.
- Do not overmix the batter to keep the muffins light and tender; lumps in the batter are normal.
- Use fresh, ripe strawberries for the best flavor and juiciness.
- Try substituting heavy cream with buttermilk for a slightly tangier taste.
- You can add a sprinkling of coarse sugar on top before baking for an extra crunchy topping.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 240 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 58 mg
