Introduction
Welcome to a delightful recipe that brings the taste of summer into your kitchen—Strawberry Shortcake Muffins! These fluffy, golden-brown muffins are bursting with juicy strawberries and are topped with a luscious dollop of whipped cream, making them a perfect treat for breakfast or a sweet snack. Imagine biting into a warm muffin, the sweet strawberries mingling with the buttery richness, and finishing it off with creamy goodness. Let’s dive into making these scrumptious muffins together!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon sugar (for strawberries)
- 1 cup whipped cream (for serving)
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
- Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners to make clean-up a breeze.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, combine the melted butter, egg, buttermilk, and vanilla extract. Mix these wet ingredients until they are perfectly blended.
- Pour the wet mixture into the dry ingredients, stirring gently to combine. Be careful not to overmix; you want the batter to be just blended!
- In a small bowl, toss the diced strawberries with 1 tablespoon of sugar and allow them to sit for about 10 minutes. This will draw out their natural sweetness.
- Once the strawberries have had their moment, gently fold them into the muffin batter, ensuring an even distribution.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full for the best rise.
- Bake in your preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these warm or at room temperature, topped generously with whipped cream for that final touch of indulgence!
Notes or Tips
For an extra pop of flavor, consider adding a teaspoon of lemon zest to the batter for a refreshing citrus touch. Additionally, if you don’t have buttermilk on hand, you can easily make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes before using!
Cooking Techniques
When baking muffins, one vital technique to remember is to avoid overmixing the batter. This can lead to dense muffins instead of the light, fluffy texture we love. Another tip is to let your muffins cool in the pan first—this helps them set properly before transferring them to a wire rack.
FAQ
Can I use frozen strawberries?
Yes, you can! Just be sure to thaw and drain them before adding them to the batter to avoid excess moisture.
How do I store leftover muffins?
Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Can I freeze these muffins?
Absolutely! These muffins freeze well. Place them in a freezer-safe bag or container, and they can last for up to 3 months. Just warm them in the oven when you’re ready to enjoy!
Conclusion
These Strawberry Shortcake Muffins are a delightful way to bring a bit of sunshine to your day, whether enjoyed fresh from the oven or packed for a picnic. With their tender crumb and sweet, juicy strawberry filling, they’re sure to become a cherished favorite in your recipe collection. So gather your ingredients, preheat that oven, and get ready to indulge in a muffin experience that’s simply irresistible!