Description
Deliciously moist strawberry shortcake muffins perfect for breakfast or a sweet treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups strawberries, hulled and diced
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flours, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Gently fold in the strawberries.
- Fill muffin cups about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- Feel free to substitute other berries or add chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg