Strawberry Shortcake Muffins: Your New Favorite Snack Delight

Indulge in these delightful Strawberry Shortcake Muffins that are quick to prepare and full of fresh flavors.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 12 muffins

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Base

2 cups Muffin Mix Can substitute with homemade flour, baking powder, and sugar.
2 Eggs Can substitute with flax eggs for vegan option.
1 cup Milk Any plant-based milk can be used.
1/2 cup Butter Coconut oil is a great dairy-free alternative.
1 teaspoon Vanilla Extract Almond extract can be used as a substitute.

For the Strawberries

1 cup Fresh Strawberries Best in season, frozen can be used if thawed.

For Sweetening

1/2 cup Sugar Can substitute with honey or maple syrup.

Equipment

muffin tin
Mixing bowls
Whisk
Spatula
Microwave

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and prepare your muffin tin.
Dice fresh strawberries and pat dry with paper towels.
Melt the butter in a microwave-safe bowl and let it cool.
Sift together the dry ingredients in a large mixing bowl.
Whisk together the wet ingredients in another bowl.
Combine the wet and dry ingredients, folding gently.
Fold in the diced strawberries gently.
Fill each muffin cup about ¾ full and add a sprinkle of sugar on top.
Bake in the preheated oven for 20-25 minutes until golden.
Allow to cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, avoid overmixing the batter and ensure ingredients are at room temperature.

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