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Strawberry Shortcake Muffins

Strawberry Shortcake Muffins for a Sweet, Fluffy Treat

Delight in these Strawberry Shortcake Muffins, a quick and easy treat bursting with flavor and perfect for any occasion.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups muffin mix can use homemade mix
  • 1 cup fresh strawberries thawed if using frozen
  • 2 large eggs room temperature
  • 1 cup milk or plant-based milk
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1/2 cup butter melted and cooled
  • 1/2 cup sugar adjust based on preference

Equipment

  • Muffin tins
  • mixing bowls
  • Whisk
  • Spatula
  • paper liners

Method
 

Step-by-Step Instructions for Strawberry Shortcake Muffins
  1. Preheat the oven to 375°F (190°C) and prepare the muffin tins.
  2. Dice fresh strawberries and pat them dry to remove excess moisture.
  3. Melt the butter in a microwave-safe bowl and let it cool slightly.
  4. Sift together muffin mix, baking powder, salt, and sugar in a large mixing bowl.
  5. Whisk together eggs, milk, vanilla extract, and cooled butter in a separate bowl.
  6. Gently combine the wet and dry ingredients without overmixing.
  7. Fold in the diced strawberries carefully into the batter.
  8. Fill each muffin cup about ¾ full with batter and sprinkle coarse sugar on top.
  9. Bake for 20-25 minutes until lightly golden and a toothpick comes out clean.
  10. Let cool in the pan for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

These muffins are perfect for summer picnics and can be customized with lemon zest or chocolate chips.

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