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Strawberry Shortcake Muffins
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Strawberry Shortcake Muffins

Prep Time15 minutes
Cook Time22 minutes
Total Time40 minutes

Ingredients

  • Dry Ingredients:
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar sweet but not tooth-aching
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Wet Ingredients:
  • ½ cup unsalted butter melted and slightly cooled
  • 2 large eggs
  • ¾ cup milk any kind works
  • 1 teaspoon vanilla extract
  • The Star of the Show:
  • 1 ½ cups fresh strawberries diced
  • Frozen works too—just don’t thaw them first
  • Optional but Encouraged:
  • 1 –2 tablespoons coarse sugar for sprinkling tops bakery vibes

Instructions

  • Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly. Do not skip preheating—rookie mistake.
  • Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Keep it light and fluffy—no aggressive stirring needed.
  • Mix Wet Ingredients: In another bowl, whisk melted butter, eggs, milk, and vanilla until smooth. If it smells good already, you’re on the right track.
  • Combine: Pour wet ingredients into the dry ingredients and gently mix until just combined. Key tip: Lumps are fine. Overmixing is not.
  • Fold in Strawberries: Gently fold in the diced strawberries. Be kind to them—they bruise easily and will leak juice if bullied.
  • Fill the Muffin Cups: Scoop batter into muffin cups, filling about ¾ full. Sprinkle tops with coarse sugar if using.
  • Bake: Bake for 18–22 minutes, until tops are lightly golden and a toothpick comes out clean.
  • Cool & Enjoy: Let muffins cool for 5–10 minutes, then enjoy warm or at room temp. Or eat one immediately and pretend it “doesn’t count.”