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Strawberry Shortcake Muffins

Fluffy Strawberry Shortcake Muffins You'll Love for Breakfast

These Strawberry Shortcake Muffins are light, fluffy, and bursting with fresh strawberry flavor—a perfect breakfast treat.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 box Muffin Mix Look for a quick bake mix for added convenience and sweetness.
  • 1 cup Fresh Strawberries Use ripe strawberries for the best flavor.
  • 1/4 cup Butter Can substitute with coconut oil or melted margarine.
  • 2 large Eggs Use room temperature eggs.
  • 1/2 cup Milk Plant-based milk is a great alternative.
  • 1 teaspoon Vanilla Extract Recommended for a delightful taste.
  • 1/2 cup Sugar Adjust the amount to your preference.
  • 2 teaspoons Baking Powder Ensure it's fresh for proper rise.
  • 1/2 teaspoon Salt Balances out the sweetness.

Equipment

  • Oven
  • Mixing bowl
  • Muffin tin
  • Whisk
  • Spatula

Method
 

Baking Instructions
  1. Preheat the oven to 375°F (190°C) and prepare muffin tin.
  2. Wash and dice fresh strawberries, then pat dry.
  3. Melt the butter and allow to cool slightly.
  4. Sift together muffin mix, baking powder, salt, and sugar in a mixing bowl.
  5. Whisk together eggs, milk, vanilla extract, and melted butter in a separate bowl.
  6. Combine wet and dry ingredients, mixing gently.
  7. Fold in diced strawberries carefully.
  8. Spoon the batter into the muffin tin, filling each cup ¾ full.
  9. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter to keep muffins fluffy. Store in an airtight container for up to 3 days, or refrigerate for a week.

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