Strawberry Shortcake Muffins
Strawberry shortcake muffins are a delightful twist on the classic strawberry shortcake, offering convenience and portability without compromising on flavor.
Equipment
- muffin tin
- Muffin liner
- bowl
- oven
Ingredients
Dry Ingredients
- 2 cups All purpose flour
- 3 teaspoons Baking Powder
- ½ cup Sugar
- ½ teaspoon Salt
Wet Ingredients
- ½ cup Butter cold and cubed
- ½ teaspoon Almond extract
- ½ cup Milk I use whole milk
- ½ cup Heavy cream can skip cream and use ½ more cup of milk instead
Fruits
- 2 cups Strawberries chopped into bite size pieces
Instructions
Preparation
- Wash the strawberries and destem them. Chop them into small bite-size pieces and measure 2 cups and keep them in a bowl.
- Cube the cold butter and keep it ready.
- Prepare standard muffin tin by layering it with muffin liners. If not using muffin liners, spray the muffin tins with cooking spray.
- Preheat the oven to 375 F.
- In a wide bowl, sift 2 cups of flour, 3 teaspoons of baking powder, and half a teaspoon of salt.
- Add ½ cup of sugar to the flour mixture.
- Now add the cubed butter and cut it into the flour using a pastry cutter or fork or hands. Do it quickly and don't let the butter melt. The flour mixture will look like a coarse crumb now.
- Now add the chopped strawberry to the flour mixture and mix it to evenly distribute. Reserve a few pieces to place on top of the muffin.
- Add the cream and milk mixture along with almond extract and using a spatula combine the muffin batter. The batter will be a little thicker than the usual muffin batter.
- Using an ice cream scoop or muffin scoop, scoop the batter evenly between the 12 muffin tin holes.
- Place a few strawberry pieces on top and sprinkle coarse sugar (optional).
- Bake in the preheated oven for 20 to 22 minutes. The muffin will be a little lighter in color.
- Let the muffins cool in the tin for few minutes (a little longer than usual) and then remove it on a cooling rack to cool entirely.
Notes
This is a shortcake muffin and the batter would be much different from the regular muffin batter. The batter would be thicker and that is absolutely fine. These shortcake muffins might not rise as much as regular muffins, but the texture would be marvelous. So we can safely fill these almost to the top of muffin tins. Add the chopped strawberries after mixing the flour with the butter. This way the strawberries can be combined to evenly distribute throughout the muffin batter. If they are added after the cream/milk is added, we might have to mix it harder to combine and the strawberries would end up becoming mushy. Make sure the butter is really cold. That is what gives the shortcake its texture. These strawberry shortcake muffins will also be a little lighter in color. SO check for doneness using a toothpick and don't just rely on color.
Nutrition
Serving: 1muffinCalories: 224kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 33mgSodium: 271mgPotassium: 87mgFiber: 1gSugar: 10gVitamin A: 401IUVitamin C: 14mgCalcium: 87mgIron: 1mg
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