Description
These Strawberry Shortcake Muffins offer a delightful twist on a classic dessert, featuring tender, buttery muffins bursting with fresh strawberries and topped with a sweet, crunchy sugar crust. Perfect for breakfast, brunch, or a sweet snack, they combine the flavors of strawberry shortcake in an easy-to-make muffin form.
Ingredients
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
- Be careful not to overmix the batter to ensure tender muffins.
- Use cold butter to create a crumbly texture in the muffin crumb.
- Make sure strawberries are folded gently to maintain their shape and texture.
- These muffins can be stored in an airtight container at room temperature for up to two days, or refrigerated for longer freshness.
