Description
These Strawberry Shortcake Muffins are soft, tender, and bursting with fresh strawberries. Topped with a sweet crumb topping, they capture the flavor of classic strawberry shortcake in a convenient muffin form.
Ingredients
Scale
Ingredients
Muffins
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups fresh strawberries, chopped
Crumb Topping
- 1/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, cold and cubed
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, buttermilk, vanilla, and egg.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in strawberries.
- Divide batter evenly among muffin cups.
- For crumb topping, mix flour, sugar, and butter until crumbly. Sprinkle over muffins.
- Bake 20–25 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use firm, ripe strawberries for best texture. Muffins are best served the same day but can be stored in an airtight container for 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: strawberry shortcake muffins, strawberry muffins, crumb topping, breakfast muffins
