Description
Delight in these moist and dense Strawberry Shortcake Muffins, bursting with juicy sweet strawberries and topped with a sprinkling of sugar that creates a crisp, golden top. Perfect for breakfast, brunch, or a sweet snack during strawberry season.
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 and Prepare Muffin Tin: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of leavening agents and flavor.
- Incorporate Butter: Add the cold butter cut into small pieces to the dry ingredients. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it reaches a crumbly texture resembling coarse crumbs.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and well combined.
- Form the Batter: Pour the wet mixture into the dry ingredients and gently stir until the batter just comes together. The mixture will be lumpy, which is normal for tender muffins.
- Fold in Strawberries: Carefully fold in the chopped strawberries to evenly distribute them throughout the batter without breaking them down too much.
- Fill Muffin Cups and Add Topping Sugar: Spoon the batter evenly into the prepared muffin cups. Sprinkle the remaining tablespoon of granulated sugar over the tops of the muffins to create a sweet, crunchy topping during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The muffins are done when they turn golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin briefly, then transfer to a wire rack to cool completely or serve warm.
Notes
- Strawberry season is the perfect opportunity to make these muffins, as fresh strawberries greatly enhance their flavor and moisture.
- The cold butter helps create a crumbly texture for a tender crumb in your muffins.
- Do not overmix the batter to keep the muffins light and fluffy.
- The sugar sprinkled on top adds a delightful crispness after baking.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4-5 days.
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
