Description
Delightful strawberry shortcake muffins bursting with fresh strawberries and a hint of vanilla, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3 tsp baking powder
- 1/2 cup cold butter
- 1/2 cup sugar
- 1 cup milk
- 2 cups chopped strawberries
Instructions
- Preheat your oven to 400°F (200°C) and prepare your muffin tin by greasing it or lining it with parchment paper.
- Sift together the flour, salt, and baking powder until well blended.
- Cut the cold butter into small pieces and mix it into the flour blend using a pastry cutter, two forks, or your fingers, until it resembles coarse crumbs.
- Stir in the sugar evenly.
- Pour in the milk, stirring just until the mixture is combined.
- Gently fold in the chopped strawberries, being careful not to crush them.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full and sprinkling a pinch of sugar on top of each muffin.
- Bake in the preheated oven for approximately 20 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
Notes
Store muffins in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg