Introduction
Welcome to the world of blissfully sweet delights! These Strawberry Shortcake Muffins are a delightful twist on the classic dessert, bringing you the flavors of summer in every bite. Imagine sinking your teeth into a soft, fluffy muffin bursting with fresh strawberries, perfectly complemented by a sprinkle of powdered sugar. They’re not only a treat for your taste buds but also a feast for your eyes. Whether you’re enjoying them for breakfast, dessert, or a delightful afternoon snack, these muffins are sure to become a cherished favorite.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup milk
- ½ cup unsalted butter, melted
- 1 cup fresh strawberries, hulled and chopped
- ¼ cup powdered sugar for dusting
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
- Begin by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners to keep those delicious muffins from sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This combination will create a light and fluffy base for your muffins.
- In a separate bowl, mix the melted butter, milk, egg, and vanilla extract until the mixture is smooth and well combined. The vanilla will add a lovely warmth to the muffins.
- Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix; a few lumps are perfectly okay!
- Now, it’s time to fold in the chopped strawberries, allowing their juicy sweetness to blend beautifully into the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full to give them room to rise and form a lovely dome.
- Bake the muffins in your preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. The muffins should be golden brown and fragrant!
- Once baked, allow the muffins to cool in the tin for 5 minutes. Then, gently transfer them to a wire rack to cool completely.
- Finally, once the muffins are cooled, dust them lightly with powdered sugar for that final touch of sweetness and elegance before serving.
Notes or Tips
For an added twist, consider folding in some chopped nuts or a sprinkle of lemon zest for a pop of freshness. Ensure that your strawberries are ripe for the best flavor, and don’t hesitate to customize the dusting with cinnamon sugar for a warm, cozy finish.
Cooking Techniques
Mixing the ingredients gently is key to keeping the muffins light and fluffy. Overmixing can lead to dense muffins, so embrace those little lumps! Also, measuring your strawberries accurately will ensure that each muffin is packed with that delicious fruity goodness.
FAQ
Can I use frozen strawberries? Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in the batter.
How do I store leftover muffins? Keep them in an airtight container at room temperature for up to three days, or freeze them for longer storage. Just reheat before serving!
Conclusion
These Strawberry Shortcake Muffins are not just your ordinary muffins; they’re a warm embrace of flavor, perfect for sharing with loved ones or savoring alone with a steaming cup of tea. With every bite, you’ll remind yourself of sunshine and carefree days. So go ahead, bake a batch, and enjoy the delightful symphony of strawberries and sweetness!