Strawberry Shortcake Muffins
Strawberry Shortcake Muffins are a sweet twist on a classic dessert. Scratch-made with juicy berries, this recipe is a fun way to enjoy shortcake in a muffin form.
My home is filled with love and laundry; lots and lots of laundry. It’s barely lunchtime and I’ve already done four loads of clothes today. That’s 3 hours of washing, 4 hours of drying and 5 to 10 business days of folding. The battle cannot be won, that’s why I’m switching from wash and dry to wear and throw away.
It sounds extreme, but desperate times call for desperate measures. It’s either spend my entire paycheck on new underpants or become a nudist. And since I’m more appalled by my naked body than an empty bank account, Amazon better prepare itself for an influx of granny panty orders.
Henceforth, all time I used to spend fluffing and folding will now be allocated to embarrassing my mailman with boxes of tent-sized underwear. And there’s no better way to celebrate elastic waistlines and my liberation from laundry than with a batch of Strawberry Shortcake Muffins.
Two bowls and 15 minutes is all you need to prep this fluffy twist on a summer classic. Scratch-made with fresh, juicy strawberries these shortcake muffins are buttery and tender from the first bite to the last. Plus, they’re over-the-top delicious with a dusting of powdered sugar or a dollop of whipped cream. Breakfast, brunch or dessert, there’s no wrong time to enjoy shortcake muffins.
Before sharing the recipe for Strawberry Shortcake Muffins, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
If you don’t have buttermilk, you can make a sour milk substitution by stirring one teaspoon of fresh lemon juice into one cup of whole milk and letting it set for five minutes before use.
For best results, use fresh strawberries in this recipe.
Preparation Tips and Tricks
Do not overmix the muffin batter. Mixing until just combined will bake up muffins that are moist and tender.
Storage and Freezing Tips for Strawberry Shortcake Muffins
Muffins can be stored covered at room temperature up to 3 days.
Muffins can be frozen up to 3 months if stored in an airtight container or freezer bag.
I hope you enjoy this recipe for Strawberry Shortcake Muffins. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.
Strawberry Shortcake Muffins
- 2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 tsp sea salt fine
- 1/2 cup unsalted butter cold and cubed
- 1 large egg
- 1 cup buttermilk
- 2 tsp vanilla extract pure
- 1 1/2 cups fresh strawberries diced
- Preheat oven to 375 degrees. Add paper liners to a 12 serving muffin tin and set aside.
- Combine flour, baking powder, baking soda, sugar and salt in a large mixing bowl. Whisk until combined.
- Cut in butter using two knives or a pastry cutter until butter is pea-sized. Set aside.
- In a separate bowl whisk together egg, buttermilk and vanilla.
- Add wet ingredients to dry then mix with a wooden spoon until just barely combined. Do not overmix.
- Gently fold in strawberries with a rubber spatula.
- Distribute batter evenly among muffin liners.
- Bake for 20 minutes or until muffin tops are golden brown and a tester placed in the center comes out clean.
- Keeping the muffins in the pan, place on a wire rack to cool completely.
- Serve plain, with a dusting of powdered sugar or with strawberries and dollop of whipped cream.
- Store muffins at room temperature up to 3 days.