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!
Servings: 12
Equipment
- muffin tin
- hand mixer
Ingredients
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
Instructions
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.