Strawberry Shortcake Muffins
Delicious muffins straight from the oven are a breakfast treat. These are not an ordinary muffin. Strawberry shortcake muffins have a shortcake texture and are loaded with fresh strawberries. Complete this with a little whipped cream and juicy berries for a delicious sweet treat!
Prep Time15 minutes mins
Cook Time16 minutes mins
Total Time31 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: strawberries, whipped cream
Servings: 12
Author: Bobbie Blue
Shortcake Muffins
- 2 ¾ cups all purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons + 1 teaspoon sugar, divided
- ¾ cup cold butter, grated
- 1 cup whole milk
- 1 pint strawberries, chopped
Whipped Cream & Berries
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- ½ pint strawberries, chopped
- 2 teaspoons sugar
Shortcake Muffins
Preheat oven to 400 degrees. Grease a muffin tin.
In a large bowl add 3 tablespoons sugar, flour, salt and baking powder. Whisk ingredients well.
Add grated butter to flour mixture. Use a pastry cutter to blend butter into flour until mixture.
Add 1 pint of chopped strawberries to the flour and stir gently with spatula.
Pour in the milk and using a spatula scrap the sides and bottom of the bowl to incorporate the milk with the flour mixture. Be careful not to mash the berries.
Drop spoonfuls of dough into muffin tin dividing evenly into each cup.
Sprinkle the tops of the muffins with a teaspoon of sugar. Bake for 16 minutes.
Whipped Cream & Berries
While shortcake muffins are baking make the whipped topping. Add heavy cream, vanilla extract and powdered sugar to a bowl and whip until stiff peaks form. This will take 3-4 minutes with an electic mixer.
Add the strawberries to a bowl and sprinkle with the remaining 2 teaspoons of sugar.
To assemble place the muffin on a serving plate and top with a dallop of whipped cream and a spoonful of fresh strawberries.