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Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Deliciously moist Strawberry Shortcake Muffins filled with sweet strawberries, perfect for breakfast or a snack.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Snack
Cuisine North American
Servings 12 muffins
Calories 247 kcal

Equipment

  • oven
  • Mixing Bowl
  • muffin pan
  • Whisk
  • Pastry Cutter

Ingredients
  

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter cold
  • cup granulated white sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon granulated white sugar for topping
  • 1 cup strawberries chopped into 1 inch pieces

Instructions
 

  • Preheat oven to 350°F (180°C). Grease or line 12 muffin cups with paper liners.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add cold butter cut into small pieces. Combine until a crumbly mixture forms.
  • In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be lumpy.
  • Fold in the chopped strawberries.
  • Evenly spoon the batter into the muffin cups and sprinkle with remaining sugar. Bake for 18-22 minutes, or until golden and a toothpick comes out clean.
  • Remove from the oven and place on a wire rack to cool.

Notes

Times provided are estimates and may vary based on appliance performance.

Nutrition

Serving: 1muffinCalories: 247kcalCarbohydrates: 24gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 58mgSodium: 240mgPotassium: 68mgFiber: 1gSugar: 8gVitamin A: 552IUVitamin C: 7mgCalcium: 62mgIron: 1mg
Keyword breakfast muffins, shortcake, Strawberries
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