Description
Delight in these moist and dense Strawberry Shortcake Muffins bursting with juicy sweet strawberries and topped with a crisp sugar crust. Perfect for breakfast or a snack, these muffins combine the buttery richness of a classic shortcake with the fresh flavor of ripe strawberries.
Ingredients
Scale
Main Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (cold)
- 1/3 cup granulated white sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon granulated white sugar
- 1 cup strawberries (chopped into 1 inch pieces)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease or line a 12-cup muffin tin with paper liners to prepare for the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, 1/3 cup granulated white sugar, baking powder, and salt until evenly combined.
- Incorporate Butter: Add the cold butter cut into small pieces to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Combine Wet Ingredients: In a small bowl, whisk together the heavy cream, large egg, and vanilla extract until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should still be lumpy to ensure a tender muffin texture.
- Fold in Strawberries: Carefully fold the chopped strawberries into the batter to distribute them evenly without breaking them down.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Add Sugar Topping: Sprinkle the remaining tablespoon of granulated sugar over the tops of the muffins for a crisp, sweet crust.
- Bake Muffins: Bake in the preheated oven for 22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool Down: Remove the muffins from the oven and transfer them to a wire rack to cool before serving.
Notes
- Use cold butter to ensure a flaky, tender crumb in the muffins.
- Do not overmix the batter; a few lumps are okay and will help keep the muffins moist.
- For a lower fat version, substitute heavy cream with whole milk, but the texture may be slightly lighter.
- If fresh strawberries aren't available, frozen strawberries can be used but may add extra moisture, so drain before folding in.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Try adding a sprinkle of coarse sugar or a cinnamon sugar topping for extra crunch and flavor.
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
