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Strawberry Shortcake Muffins

Strawberry Shortcake Muffins: A Sweet Slice of Brunch Bliss

Delight in these Strawberry Shortcake Muffins, a quick and easy treat perfect for brunch or breakfast, with fresh strawberries and a luscious lemon glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Provides structure for the muffins; avoid substituting without adjustments for gluten-free needs.
  • 2 teaspoons baking powder Acts as a leavening agent to help muffins rise and become fluffy.
  • 0.5 teaspoon kosher salt Enhances sweetness; sea salt can be used.
  • 0.5 cups unsalted butter Grated cold for easy incorporation.
  • 0.75 cups granulated sugar Sweetens and contributes to browning.
  • 1 large egg Binds ingredients together.
  • 1 teaspoon vanilla extract Adds warmth and depth.
  • 1 tablespoon lemon zest Provides bright, citrus flavor.
  • 0.75 cups heavy cream Contributes to tender texture.
  • 1 cup fresh strawberries Hulled and chopped; primary flavor source.
  • 1 teaspoon turbinado sugar Optional for topping.
For the Glaze
  • 1 cup powdered sugar Base for the glaze.
  • 0.5 tablespoon lemon zest Enhances the glaze.

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Pastry Cutter

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare the muffin tin.
  2. Mix together the flour, baking powder, and salt in a bowl.
  3. Incorporate the grated butter into the dry ingredients until crumbly.
  4. Combine the wet ingredients: sugar, egg, vanilla, lemon zest, and cream.
  5. Fold the wet ingredients into the dry until just combined.
  6. Fold in the fresh strawberries without mashing them.
  7. Fill each muffin cup 2/3 full with batter and sprinkle turbinado sugar on top.
  8. Bake for 23-25 minutes until golden and a toothpick comes out clean.
  9. Mix powdered sugar, lemon zest, and milk for the glaze.
  10. Drizzle the glaze over cooled muffins and serve.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use cold, grated butter for best results and avoid overmixing to keep muffins tender. Store properly for freshness.

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