Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease the cups. This ensures your muffins won’t stick.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This combination forms the base of our tender muffin.1.75 cups all-purpose flour, 0.75 cup granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer or a pastry blender, mix until the butter is well incorporated and the mixture resembles coarse crumbs. This step helps create a tender texture.0.5 cup unsalted butter
- In a separate small bowl, whisk together the eggs, milk, and vanilla extract until well combined.2 large eggs, 0.75 cup milk, 1 teaspoon vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are perfectly fine and will result in a more tender muffin.
- Gently fold in the finely diced fresh strawberries with a spatula. Distribute them evenly throughout the batter. The vibrant red specks will be beautiful once baked.1 cup fresh strawberries
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows them to rise without overflowing.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly springy to the touch.
- Let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
- While the muffins are cooling, prepare the whipped cream topping. In a chilled bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overbeat.0.5 cup heavy cream, 2 tablespoons powdered sugar, 0.5 teaspoon vanilla extract
- Once the muffins are completely cool, top each with a dollop of the whipped cream and garnish with fresh sliced or quartered strawberries. Serve immediately for the best experience.fresh strawberries
Notes
To keep your Irresistible Strawberry Shortcake Muffins at their best, store any unfrosted muffins in an airtight container at room temperature for up to 2 days. If you’ve already added the whipped cream, store them in the refrigerator for up to 1 day, as the cream can become watery. For longer storage, you can freeze the unfrosted muffins. Let them cool completely, then wrap them individually in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag. They will keep in the freezer for up to 2-3 months. To reheat, you can gently warm them in a toaster oven or a low-heat oven for a few minutes, or simply enjoy them at room temperature. If reheating frozen muffins, allow them to thaw at room temperature first for best results.
