Strawberry Shortcake Muffins
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
12 muffins
ingredients
- 2 cups flour
- 1⁄2 cup sugar, divided
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 egg, slightly beaten
- 1⁄4 cup butter, melted
- 12 strawberries, sliced
directions
- Heat oven to 425°; grease 12 muffin cups.
- Combine flour, 1/4 cup of the sugar, baking powder and salt in a large bowl; stir in the milk, egg and butter, stirring only enough to dampen all the flour, the batter should not be smooth.
- Spoon into prepared muffin cups, filling each about 2/3 full.
- Press strawberry slices into the batter, pointed side up; sprinkle each muffin with 1 teaspoon sugar.
- Bake until golden, 15-18 minutes.
Reviews
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I just made these yesterday. I had to double the recipe because I needed 24 muffins and on the suggestion of other raters, I used more sugar in the batter and on top of the muffins than what the recipe called for and they came out great. They were crumbly and not too sweet as shortcake should be. I took these to work today and everyone liked them. They already asked me to make more. Thanks for the recipe. PS If you plan on making these, don't use paper cupcake liners because they stick to the paper (even when cooled). :)
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These muffins are very unique! I was afraid they wouldn't be sweet enough for me, but they were just perfect. The sugar sprinkled over the top gave them a crunchy, sweet topping that really completed the experience, and the strawberries poking out of the top made them very attractive. I think I overfilled them a little bit. It looked like they were 2/3 full, but I only ended up with 9, and after I pushed the strawberries into the batter they were overflowing their tops! But that doesn't bother me, because I still have 9 huge, delicious muffins to enjoy. Thanks for another keep, Jude!
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We liked these a lot, but we did think that the batter needed just a bit more sugar and the topping less. DD made them as directed, but only used about 1/8 c sugar on the tops. They were super moist and light. DD said she will make them again, but will use the additional 1/8 c sugar in the batter rather than on the tops. Super easy to make which is always a plus! Thank you!
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Tweaks
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not bad, a bit bland but the sugary top is great to counter that, but still, its a tad bland,i prefer richer muffin recipes i think, but this was healthier so i liked it. i subbed 1/4 cup oil for the butter. i also made mini muffins with these and baked them at 400 degrees instead of 425 for 15-18 min.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin