Description
These delightful Strawberry Shortcake Muffins combine the sweetness of strawberries with a light and fluffy muffin base, perfect for any breakfast or snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh strawberries, chopped
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, eggs, vanilla, and buttermilk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let muffins cool before serving.
Notes
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg