Strawberry Shortcake Muffins
These shortcake muffins are an excellent way to use up all the spring and summer strawberries; they are also cheap.
Equipment
- Mixing bowls
- Muffin pans
- Kitchen knife
- Rubber spatula
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons corn flour/ cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup sugar
- 1 teaspoon salt
- ½ cup cold butter
- 1 large egg
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries
- 2 tablespoons Coarse sugar or turbinado sugar optional
Instructions
- Preheat the oven to 350° F. Line the muffin pans with baking cups or grease the pans with non-stick food spray and set aside.
- Whisk together flour, corn flour, baking soda, baking powder, sugar, and salt in a medium bowl. Cut the cold butter into cubes and add them to the dry ingredients. Using your fingertips or pastry blender, cut the butter into the flour until the mixture looks like coarse crumbs.
- In another bowl, whisk together eggs, buttermilk, and vanilla extract. Add them to the flour mixture and stir until the dry ingredients are moist; toss the chopped strawberries with a 2 tablespoon of flour mixture and add them to the batter. Stir to combine but do not over-mix.
- Scoop the batter into the pan, and top them with extra chopped strawberries and coarse sugar. Bake the muffins in the preheated oven for about 18- 20 minutes or until a wooden toothpick is inserted into the center and comes out clean.
- Bring the muffins out of the oven and allow them to cool slightly in the pan, and then transfer them to a cooling rack to cool completely. Serve them warm and store the remaining ones for later use.
Notes
Storage and Freezing Instructions
These muffins can be stored in an airtight container for several days. You can also freeze them for up to 3 months in the freezer. Allow them to cool completely after baking, double wrap them in a plastic freezer bag or foil and store them. To get the best flavor from the muffins, use frozen muffins within a month. How to Warm or Reheat the Muffins
You can thaw them overnight on the countertop or in the fridge. To reheat the frozen muffins, wrap them in foil and heat them in a 350 F preheated oven for about 15 minutes or until heated through. For faster reheating, use the microwave to warm the muffins. How to Make Buttermilk
if you do not have buttermilk on hand, you can easily make one using 1 tablespoon of vinegar or lemon juice and add enough milk to make 1 cup of buttermilk. Stir and allow to sit for 5 minutes before using.
These muffins can be stored in an airtight container for several days. You can also freeze them for up to 3 months in the freezer. Allow them to cool completely after baking, double wrap them in a plastic freezer bag or foil and store them. To get the best flavor from the muffins, use frozen muffins within a month. How to Warm or Reheat the Muffins
You can thaw them overnight on the countertop or in the fridge. To reheat the frozen muffins, wrap them in foil and heat them in a 350 F preheated oven for about 15 minutes or until heated through. For faster reheating, use the microwave to warm the muffins. How to Make Buttermilk
if you do not have buttermilk on hand, you can easily make one using 1 tablespoon of vinegar or lemon juice and add enough milk to make 1 cup of buttermilk. Stir and allow to sit for 5 minutes before using.
Nutrition
Serving: 1muffinCalories: 151kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 324mgPotassium: 70mgFiber: 1gSugar: 6gVitamin A: 227IUVitamin C: 11mgCalcium: 70mgIron: 1mg
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