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Strawberry Shortcake Muffins

Irresistibly Moist Strawberry Shortcake Muffins You’ll Love

These Strawberry Shortcake Muffins are quick, delicious, and perfect for summer mornings.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour No substitutes recommended for best results.
  • 1 teaspoon Salt Enhances flavor.
  • 1 tablespoon Baking Powder Ensure it's fresh.
  • 1/2 cup Cold Butter Creates a flaky texture; margarine is not suitable.
  • 1/2 cup Sugar Adds sweetness.
  • 3/4 cup Milk Reduced-fat milk can be used.
  • 1 cup Chopped Strawberries Chop into 1/8 inch pieces.

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Pastry Cutter
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Sift together flour, salt, and baking powder in a large bowl.
  2. Cut cold butter into small cubes and work into the flour until it resembles coarse crumbs.
  3. Stir in sugar, then gradually add milk, mixing gently.
  4. Fold in chopped strawberries carefully.
  5. Preheat oven to 400°F (200°C). Fill muffin tins and sprinkle sugar on top.
  6. Bake for 20 minutes or until golden brown.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 160kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 3mgCalcium: 100mgIron: 0.5mg

Notes

For best results, use cold ingredients and avoid overmixing. Proper measuring techniques can prevent dense muffins.

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