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Strawberry Shortcake Muffins

Strawberry Shortcake Muffins: Easy, Fluffy, and Fun to Make

These Strawberry Shortcake Muffins are quick, fluffy, and perfect for any occasion, making them a must-try.
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Desserts
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Muffin Mix Use your favorite brand or a homemade mix
  • 1 cup Fresh Strawberries Pat them dry before using
  • 2 large Eggs Room temperature
  • 1 cup Milk Can substitute with almond or oat milk
  • 1/2 cup Butter Melted, or substitute with coconut oil
  • 1 teaspoon Vanilla Extract Opt for pure vanilla
  • 1/2 cup Sugar Adjust to your preference

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • ice cream scoop

Method
 

Step-by-Step Instructions for Strawberry Shortcake Muffins
  1. Preheat your oven to 375°F (190°C) and prepare muffin tin.
  2. Rinse and pat dry the strawberries, then dice them.
  3. Combine muffin mix, baking powder, salt, and sugar in a bowl.
  4. Whisk together eggs, milk, melted butter, and vanilla in a separate bowl.
  5. Fold the wet mixture into the dry ingredients until just combined.
  6. Gently fold in the diced strawberries.
  7. Fill muffin cups about three-quarters full and sprinkle sugar on top.
  8. Bake for 20-25 minutes until golden brown.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 9gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Pat strawberries dry to prevent soggy muffins. Use room temperature eggs for best texture.

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