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Strawberry Shortcake Muffins

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A delightful twist on a classic dessert, Strawberry Shortcake Muffins blend the buttery texture of shortcake with fresh strawberries in a portable muffin form. Perfect for breakfast, brunch, or a sweet treat.

Ingredients

2 cups all-purpose flour

2 tsp baking powder

1/2 cup sugar

1/2 tsp salt

1/2 cup cold butter, cubed

1/2 tsp almond extract

1/2 cup whole milk

1/4 cup heavy cream (or more milk)

2 cups strawberries, chopped

Coarse sugar for topping (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or cooking spray.
  2. Wash, stem, and chop strawberries into bite-size pieces. Measure 2 cups and set aside.
  3. In a large bowl, sift together flour, baking powder, and salt.
  4. Add sugar and stir to combine.
  5. Add cubed cold butter and cut into the flour until the mixture resembles coarse crumbs.
  6. Fold in the chopped strawberries, reserving a few for topping.
  7. Mix milk, heavy cream, and almond extract in a separate bowl, then pour into dry ingredients. Stir gently until combined.
  8. Scoop batter evenly into muffin tin using an ice cream scoop or spoon.
  9. Top each muffin with reserved strawberry pieces and sprinkle with coarse sugar if using.
  10. Bake for 20–22 minutes until golden and a toothpick inserted comes out clean.
  11. Cool muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

Add lemon zest for a citrus twist.

Use a mix of berries like raspberries or blueberries.

Make it gluten-free with a 1:1 gluten-free flour blend.

Top with cinnamon-sugar instead of coarse sugar for a spiced flavor.

Vegan-friendly: use plant-based milk, cream, and butter alternatives.

Nutrition

Find it online: http://recipesbyjanet.com/strawberry-shortcake-muffins/