Why must the strawberries be patted dry?

Excess moisture from fresh strawberries that are not patted dry adds too much additional liquid to the muffin batter, making it too thin and too wet for the most proper rise. A batter that is too wet produces flat, dense muffins that never dome properly. Patting the strawberries most thoroughly dry removes the most surface moisture while leaving the most essential fresh flavor for the most beautifully fluffy and the most properly risen individual muffin.

Can I double this recipe?

Yes. Double all ingredients and bake in two muffin tins simultaneously or in two consecutive batches. Make sure not to overfill individual muffin cups — filling three-quarters full regardless of single or double batch is the most consistently correct fill level for the most properly risen and the most beautifully domed individual muffin.

Why did my muffins turn out flat?

Flat muffins are most commonly caused by one of three issues — old or expired baking powder that has lost its leavening power, overmixed batter that has developed too much gluten, or an oven that was not fully preheated before baking. Always check baking powder freshness, mix only until just combined, and ensure the full 375°F oven temperature before placing the muffin pan inside.

Strawberry Shortcake Muffins Easy Fresh Strawberry Vanilla Recipe

Name: Strawberry Shortcake Muffins The Most Easy Fresh Strawberry Butter Vanilla Fluffy Bakery Muffin You Will Bake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups 250g All-Purpose Flour; 2 tsp Baking Powder; 3/4 cup 150g Granulated Sugar; 1/2 tsp Salt; 1/2 cup 115g Unsalted Butter melted and cooled slightly; 3/4 cup 180ml Whole Milk or 2%; 1 tsp Pure Vanilla Extract; 2 large Eggs; 1 to 1 1/2 cups 150 to 225g Fresh Strawberries diced and patted dry; Coarse Sugar for sprinkling optional

Description

The most easy fluffy Strawberry Shortcake Muffins made by preheating oven to 375°F dicing 1 to 1 1/2 cups fresh strawberries and patting most thoroughly dry melting 1/2 cup butter and cooling slightly sifting 2 cups flour 2 tsp baking powder 3/4 cup sugar and 1/2 tsp salt into large bowl whisking cooled butter 3/4 cup milk 1 tsp vanilla and 2 eggs in separate bowl pouring wet into dry stirring gently just until combined and slightly lumpy do not overmix gently folding dried diced strawberries until evenly distributed filling muffin cups 3/4 full sprinkling optional coarse sugar on top and baking 20 to 25 minutes until toothpick clean cooling 5 minutes in pan then on wire rack. A completely perfect fluffy fresh strawberry shortcake muffin recipe.

Ingredients

Scale

2 cups 250g All-Purpose Flour

2 tsp Baking Powder

3/4 cup 150g Granulated Sugar

1/2 tsp Salt

1/2 cup 115g Unsalted Butter melted and cooled slightly

3/4 cup 180ml Whole Milk or 2%

1 tsp Pure Vanilla Extract

2 large Eggs

1 to 1 1/2 cups 150 to 225g Fresh Strawberries diced and patted dry

Coarse Sugar for sprinkling optional

Instructions

1. Preheat oven to 375°F 190°C.

2. Dice strawberries into small pieces. Pat most thoroughly dry on paper towels. Melt butter. Cool slightly.

3. Sift flour, baking powder, sugar, and salt into large bowl.

4. Whisk cooled butter, milk, vanilla, and eggs in separate bowl until smooth.

5. Pour wet into dry. Stir gently with spatula just until combined. Batter should be thick and slightly lumpy. Do not overmix.

6. Gently fold dried diced strawberries until evenly distributed.

7. Fill muffin cups approximately 3/4 full.

8. Sprinkle optional coarse sugar on top.

9. Bake 20 to 25 minutes until toothpick clean.

10. Cool in pan 5 minutes. Transfer to wire rack.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast, Muffins, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 14g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 42mg

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