Introduction
Welcome to the delightful world of Strawberry Shortcake Muffins! These scrumptious treats are a perfect blend of soft, fluffy muffin and juicy strawberries, making them an irresistible choice for breakfast or a midday snack. With just the right amount of sweetness and a sprinkle of coarse sugar on top, they create a golden brown finish that is both inviting and mouthwatering. Let’s dive into the simple steps to whip up this delightful recipe together!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1/4 cup coarse sugar, for topping
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Directions and Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to make for easy cleanup.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until combined and airy.
- In a separate bowl, combine the melted butter, egg, vanilla extract, and milk. Stir until everything is well blended and smooth.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to over-mix—the goal is a tender muffin!
- Gently fold in the chopped strawberries, taking care to distribute them evenly without breaking them apart.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full for the perfect rise.
- Sprinkle a generous amount of coarse sugar on top of each muffin, adding a lovely crunch to finish.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes or Tips
For an extra burst of flavor, try adding a touch of lemon zest to the batter! This will enhance the strawberries and give your muffins a refreshing twist. Additionally, these muffins can be stored in an airtight container at room temperature for up to 3 days, making them a great make-ahead option for busy mornings or unexpected guests.
Cooking Techniques
When making these strawberry muffins, ensure you don’t over-mix the batter after adding the strawberries; this will keep your muffins fluffy and light. Folding the strawberries in gently allows for an even distribution without damaging the fruit. Also, remember that the baking time may vary depending on your oven, so keep an eye on them as they approach the 18-minute mark!
FAQ
Can I use frozen strawberries instead of fresh?
Yes, you can! Just make sure to thaw and drain them before using to prevent excess moisture in the batter.
Can I substitute the all-purpose flour with a gluten-free option?
Absolutely! A 1-to-1 gluten-free baking flour should work well in this recipe, giving you similarly delightful results.
Conclusion
There you have it, a quick and easy recipe for Strawberry Shortcake Muffins that’s sure to bring warmth and joy to your kitchen. The aroma of these muffins baking will fill your home with an irresistible fragrance, inviting everyone to gather around for a sweet treat. Enjoy them while they’re warm, perhaps with a dab of whipped cream or a slather of butter. Happy baking!