Can I make this recipe ahead of time?

Yes. I often mix the dry and wet ingredients separately in the morning and fold them together later. The finished batter does best baked right away, but you can refrigerate the mixed batter for up to 24 hours. Let it sit at room temperature for 15 minutes before baking.

Can I use frozen strawberries?

Yes, but do not thaw them fully. Fold them in while partially frozen to prevent the color from bleeding into the batter. You may need to add a minute or two to baking time.

How do I prevent soggy bottoms?

Cool the muffins on a wire rack. If you keep them in a closed container while still warm, condensation can make the bottoms soggy. Also, avoid overfilling the muffin cups.

Can I halve the recipe?

Absolutely. Use a smaller muffin tin or make 6 muffins. Keep the baking time similar but check earlier for doneness.

Are these muffins kid-friendly for packing in school lunches?

Yes. They travel well once cooled. Pack them in a container with a paper napkin to keep them from moving around too much. If your school restricts powdered sugar, skip the dusting and the kids will still love them.

Easy Strawberry Shortcake Muffins in 40 min

Name: Strawberry Shortcake Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (sifted); 1/2 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1/3 cup unsalted butter (melted and cooled); 1 large egg (room temperature); 3/4 cup whole milk; 1 tsp vanilla extract; 1 cup fresh strawberries (hulled and diced); 2 tbsp powdered sugar (for dusting)

Description

Tender muffins filled with fresh strawberries, dusted with powdered sugar, perfect for breakfast or a sweet snack.

Ingredients

2 cups all-purpose flour (sifted)
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup unsalted butter (melted and cooled)
1 large egg (room temperature)
3/4 cup whole milk
1 tsp vanilla extract
1 cup fresh strawberries (hulled and diced)
2 tbsp powdered sugar (for dusting)

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together melted butter, egg, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Gently fold in the diced strawberries, being careful not to crush the berries.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

For best results, use fresh strawberries. You can substitute half the butter for plain Greek yogurt for a lighter option. Muffins are best served warm and can be stored for up to two days at room temperature.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American