Description
A delightful bakery-style muffin that captures the classic flavors of strawberry shortcake in a portable, easy-to-bake format.
Ingredients
Scale
- 2 cups fresh strawberries, diced
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 1 tsp lemon zest
Instructions
- Preheat oven to 400°F and line a muffin tin.
- Dice strawberries and toss with 1 tbsp of flour.
- Whisk dry ingredients in a large bowl.
- Mix wet ingredients in a separate bowl.
- Fold wet ingredients into dry until just combined.
- Gently fold in strawberries.
- Fill muffin cups and sprinkle with sugar.
- Bake for 18-22 minutes and cool on a wire rack.
Notes
High in Vitamin C from fresh berries, perfect for meal prep, and kid-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 245 kcal