Strawberry Muffins Recipe
User Reviews
5.0
3 reviews
Excellent
Strawberry Muffins Recipe
Report
Strawberry shortcake muffins are a treat that’s perfect for breakfast and for snacking. Fresh strawberries in every tender and moist muffin!
Share:
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar
- ½ cup butter cold
- 1 ½ cup strawberries diced
- ¾ cup half and half
- ¼ teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons coarse sugar
Add to Shopping List
Instructions
- Preheat oven to 375ºF.
- Combine flour, baking powder, salt, and sugar together.
- Cut in the butter until there are crumbs the size of peas.
- Mix the diced strawberries into the flour and butter mixture.
- Add the ½ cup of the milk and the extracts, mixing gently. Continue to drizzle in the milk until a soft dough forms, it should be shaggy and barely wet.
- Divide the dough evenly between muffins cups, you should get 15-18 muffins.
- Brush the tops with heavy cream and sprinkle with coarse sugar.
- Bake for 18-20 minutes or until the tops are very lightly golden brown.
Nutrition Information
Show Details
Calories
157kcal
(8%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
23mg
(8%)
Sodium
138mg
(6%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
263IU
(5%)
Vitamin C
9mg
(10%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15muffins
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 138mg | 6% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
