Strawberry Shortcake Muffins (Recipe for Printing)

Fluffy, tender muffins bursting with fresh strawberries and classic shortcake flavor—perfect for breakfast or a sweet afternoon treat.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour, sifted
02 - 1/2 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp salt

→ Wet Ingredients

05 - 1/3 cup unsalted butter, melted and cooled
06 - 1 large egg, at room temperature
07 - 3/4 cup whole milk
08 - 1 tsp vanilla extract

→ Mix-ins & Topping

09 - 1 cup fresh strawberries, hulled and diced
10 - 2 tbsp powdered sugar for dusting

# Steps to Prepare:

01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - In a separate bowl, whisk together melted butter, egg, milk, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
05 - Gently fold in the diced strawberries, being careful not to overmix the batter or crush the berries.
06 - Divide the batter evenly among the muffin cups, filling each about 2/3 full.
07 - Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

# Helpful Advice:

01 - Store covered at room temperature for up to 3 days or freeze for up to 3 months.
02 - Don't overmix the batter to ensure tender, fluffy muffins.
03 - Toss strawberries in a little flour before folding in to prevent sinking.
04 - Using room temperature ingredients helps achieve better texture and rise.
05 - Pat strawberries dry to prevent excess moisture in the batter.

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