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–+ servings

Strawberry Shortcake Muffins That Make Mornings Delightful

These Strawberry Shortcake Muffins are light, fluffy, and packed with fresh strawberries for a delightful breakfast treat.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 box Muffin Mix Any brand you love will do.
  • 1 cup Fresh Strawberries Diced and patted dry.
  • 2 large Eggs Room temperature for better blending.
  • 1 cup Milk Use plant-based milk for dairy-free.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
  • 1/4 cup Butter Melted and cooled; coconut oil can be used.
  • 2 tablespoons Coarse Sugar Optional for topping.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Sifter

Method
 

Step-by-Step Instructions for Strawberry Shortcake Muffins
  1. Preheat the oven to 375°F (190°C) and prepare your muffin tin.
  2. Dice the fresh strawberries and pat them dry to remove excess moisture.
  3. In a bowl, sift together the muffin mix, baking powder, salt, and sugar.
  4. In another bowl, whisk together eggs, milk, vanilla extract, and melted butter.
  5. Combine wet and dry ingredients gently, being careful not to overmix.
  6. Fold in the prepared strawberries into the batter carefully.
  7. Fill the muffin cups about three-quarters full with the batter.
  8. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Enjoy your muffins warm or at room temperature. They can be customized with different fruits or toppings.

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