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Strawberry Shortcake Muffins

Fluffy Strawberry Shortcake Muffins in Just 25 Minutes

This quick and easy Strawberry Shortcake Muffins recipe is fluffy, kid-friendly, and perfect for satisfying sweet cravings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 box Muffin Mix A quick and easy base that requires minimal measuring for a hassle-free baking experience.
  • 1/2 cup Sugar Adjust sweetness to your taste; less is great for a lighter muffin!
  • 1/4 cup Butter (melted) Adds richness and moisture; swap for coconut oil for a non-dairy option.
  • 2 large Eggs Provide structure; use flax eggs for a vegan alternative.
  • 1/2 cup Milk Keeps the batter moist; substitute with plant-based milk if desired.
  • 1 teaspoon Vanilla Extract Enhances the flavor; switch to almond extract for a unique twist.
  • 2 teaspoons Baking Powder Ensures your muffins rise beautifully; always check for freshness!
  • 1/4 teaspoon Salt Balances the sweetness and enhances overall flavor.
For the Strawberry Delight
  • 1 cup Fresh Strawberries Add bursts of natural sweetness and fresh flavor; feel free to replace with thawed frozen strawberries.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • paper liners

Method
 

Step‑by‑Step Instructions for Strawberry Shortcake Muffins
  1. Preheat your oven to 375°F (190°C). Prepare your muffin tin with paper liners or non-stick spray.
  2. Dice the fresh strawberries into small pieces and pat them dry.
  3. In a large bowl, sift together the muffin mix, sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Fold in the prepared strawberries gently to avoid breaking them.
  7. Spoon the batter into the muffin tin, filling each cup about ¾ full, and optionally sprinkle with coarse sugar.
  8. Bake in the preheated oven for 20 to 25 minutes or until golden brown and a toothpick comes out clean.
  9. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, avoid overmixing the batter and ensure strawberries are patted dry before adding. Store in an airtight container for freshness.

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