Strawberry Shortcake Muffins
Strawberry Shortcake Muffins are a sweet twist on a classic dessert. Scratch-made with juicy berries, this recipe is a fun way to enjoy shortcake in a muffin form.
Ingredients
- 2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 tsp sea salt fine
- 1/2 cup unsalted butter cold and cubed
- 1 large egg
- 1 cup buttermilk
- 2 tsp vanilla extract pure
- 1 1/2 cups fresh strawberries diced
Instructions
- Preheat oven to 375 degrees. Add paper liners to a 12 serving muffin tin and set aside.
- Combine flour, baking powder, baking soda, sugar and salt in a large mixing bowl. Whisk until combined.
- Cut in butter using two knives or a pastry cutter until butter is pea-sized. Set aside.
- In a separate bowl whisk together egg, buttermilk and vanilla.
- Add wet ingredients to dry then mix with a wooden spoon until just barely combined. Do not overmix.
- Gently fold in strawberries with a rubber spatula.
- Distribute batter evenly among muffin liners.
- Bake for 20 minutes or until muffin tops are golden brown and a tester placed in the center comes out clean.
- Keeping the muffins in the pan, place on a wire rack to cool completely.
- Serve plain, with a dusting of powdered sugar or with strawberries and dollop of whipped cream.
- Store muffins at room temperature up to 3 days.