Strawberry Shortcake Muffins
We love a muffin version of a timeless classic!! These are delicious, perfect fresh out of the oven and packed with fresh strawberries. The perfect springtime treat! Enjoy with a cup of coffee or tea!
Ingredients:
For the muffins:
2 ½ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, melted & cooled
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min)
1 ½ tsp vanilla extract
1 ½ cups chopped fresh strawberries
1 tbsp flour (to toss with berries—prevents sinking)
For the topping:
Coarse sugar for sprinkling
Whipped cream (for serving)
Extra strawberries (sliced or halved)
Instructions:
Preheat your oven to 425° and line a muffin tin.
In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract until smooth.
Whisk in the flour, baking powder, baking soda, and salt.
Toss chopped strawberries in 1 tbsp flour, then fold them gently into the batter.
Divide batter evenly among the liners - fill them to the very top for a bakery-style dome. Sprinkle tops with coarse sugar.
Bake at 425° for 5 minutes, then reduce oven to 350° and bake another 12–15 minutes. A toothpick should come out clean or with just a few crumbs.
Cool slightly, then top with a dollop of whipped cream and fresh strawberry slices. Enjoy!!