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Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Delightful Strawberry Shortcake Muffins that are easy to make for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1/3 cup unsalted butter (melted)
  • 1 large egg
  • 1 cup fresh strawberries (diced)

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • measuring cups
  • measuring spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with nonstick spray.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In another bowl, mix the milk, melted butter, and egg until well combined.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined—lumps are okay!
  5. Carefully fold in the diced strawberries.
  6. Spoon batter into muffin tin, filling about two-thirds full. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.

Nutrition

Serving: 1muffinCalories: 205kcalCarbohydrates: 33gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgSugar: 15gVitamin A: 320IUVitamin C: 10mgCalcium: 75mgIron: 1mg

Notes

Feel free to customize these muffins with seasonal fruits or flavor enhancements like vanilla or lemon zest. Store in an airtight container for best freshness.

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