Description
Delight in these moist and dense Strawberry Shortcake Muffins, bursting with juicy sweet strawberries and topped with a crisp sprinkle of sugar for a perfect balance of soft and crunchy textures.
Ingredients
Scale
- 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)
- 1/2 cup butter (cold, cut into small pieces)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup strawberries (chopped into 1 inch pieces)
Instructions
- Preheat your oven to 350°F (180°C). Grease or line 12 medium-sized muffin cups with paper liners.
- In a large mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, and salt.
- Add the cold butter pieces to the dry ingredients. Work the butter into the flour mixture until it reaches a crumbly texture.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; the batter will be lumpy.
- Carefully fold the chopped strawberries into the batter without overmixing.
- Evenly distribute the batter between the 12 prepared muffin cups. Sprinkle the remaining tablespoon of sugar on top.
- Place the muffin pan in the oven and bake for 18 to 22 minutes, or until the tops are golden.
- Remove the muffins from the oven and transfer them to a wire rack to cool before serving.
Notes
- These muffins can be enjoyed warm or at room temperature.
- Store any leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 247
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg