Go Back
–+ servings
Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Indulge in delightful Strawberry Shortcake Muffins, a charming treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 1 cup whole milk
  • ⅓ cup unsalted butter melted
  • 1 large egg
  • 1 cup fresh strawberries diced

Equipment

  • Muffin tin
  • whisk
  • Mixing Bowls

Method
 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. In another bowl, mix milk, melted butter, and egg until well combined.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined—lumps are okay!
  5. Carefully fold in the diced strawberries.
  6. Spoon batter into muffin tin filling about two-thirds full. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.

Nutrition

Serving: 1muffinCalories: 205kcalCarbohydrates: 33gProtein: 4gFat: 7g

Notes

To store your muffins, keep them in an airtight container at room temperature for up to three days. Reheat in the microwave or in the oven for a few minutes before serving.

Tried this recipe?

Let us know how it was!