Strawberry Shortcake Muffins Recipe
Delicious Strawberry Shortcake Muffins with fresh strawberries, perfect for summer.
Equipment
- mixing bowl
- Muffin tins
- pastry cutter
Ingredients
- 2 cups all purpose flour
- ½ teaspoon salt
- 3 teaspoon baking powder
- ½ cup cold butter do not substitute for margarine
- ½ cup sugar plus a little extra for sprinkling on top
- 1 cup milk
- 2 cups chopped strawberries washed and chopped into ⅛ inch bites
Instructions
- In a large mixing bowl, sift flour, salt and baking powder.
- Cut butter into small pieces and mix into flour with a pastry cutter (or two knives, or your hands) until the mixture is crumbly.
- Stir in sugar. Add milk and stir until just combined.
- Gently fold in chopped strawberries.
- Scoop into well greased or parchment lined muffin tins, sprinkle tops with a pinch of sugar each, and bake at 400 for 20 minutes. The tops will be slightly golden and a toothpick or fork inserted should come out clean.
Notes
Don’t over mix the berries, or they will bleed into the batter. Fold in gently. This recipe uses butter, not margarine. Margarine will not result in the same type of buttery shortcake batter we’re looking for.
Nutrition
Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg
Tried this recipe?Let us know how it was!