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Strawberry Shortcake Muffins

A close-up of a freshly baked Strawberry Shortcake Muffins featuring a golden crumb topping and visible strawberry pieces.
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Bake moist, fluffy muffins that capture the flavor of classic strawberry shortcake, complete with a sweet crumb topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped
  • For the Crumb Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping: In a small bowl, mix the 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the chopped strawberries.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the reserved crumb topping generously over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, substitute half of the all-purpose flour with white whole wheat flour.
  • If using frozen strawberries, do not thaw them; toss them lightly in one tablespoon of flour before folding them into the batter to prevent sinking.
  • You can make a simple glaze by whisking 1/2 cup powdered sugar with 1 tablespoon of milk and drizzling it over the cooled muffins.

Nutrition

Find it online: https://cookerycourier.com/strawberry-shortcake-muffins-recipe/