Description
These Strawberry Shortcake Muffins are a delightful treat featuring moist, dense muffins bursting with juicy strawberries. Topped with a sprinkle of sugar for a crisp finish, they make a perfect snack or breakfast option 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 muffin liners to prevent sticking.
- 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 well combined.
- Incorporate Butter: Add the cold butter pieces to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture becomes crumbly and pea-sized pieces remain.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract until smooth.
- Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined; the batter will be lumpy and thick, so avoid overmixing.
- Fold in Strawberries: Carefully fold the chopped strawberries into the batter, ensuring an even distribution without crushing them.
- Fill Muffin Cups and Add Topping: Spoon the batter evenly into the 12 prepared muffin cups. Sprinkle the remaining 1 tablespoon of granulated sugar over the tops of each muffin to create a crisp sugar crust when baked.
- Bake: Place the muffin tin in the preheated oven and bake for 22 minutes or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh, ripe strawberries for the best flavor and texture in these muffins.
- Cold butter is essential to achieve a crumbly mixture and tender muffin texture; do not melt or soften it.
- Do not overmix the batter to keep the muffins light and fluffy; lumps are okay.
- You can substitute heavy cream with whole milk or half-and-half for a lighter version, but the muffins will be slightly less rich.
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
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
