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Strawberry Shortcake Muffins (Makes 12)



I have been baking a lot of muffins lately, both sweet and savory. This week I wanted to share one of our family’s new favorites, a muffin that tastes like strawberry shortcake. Daddy enjoyed these so much that he asked me to make another batch before we had even finished the first dozen.
This recipe is Henry-approved.
Ingredients
2 cups strawberries
½ cup unsalted butter
2/3 cup maple syrup or agave syrup
2 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
¼ teaspoon salt
2 cups flour*
½ cup plain Greek yogurt

*You can use all-purpose white flour for this recipe. I like to replace ½ cup with whole wheat flower for a slightly denser muffin.
Strawberry Shortcake Muffins - delicious!
Directions
Soften the butter by letting it come to room temperature while you prepare the strawberries.

Rinse the strawberries and remove the stems. Cut the strawberries into large chunks. (For a standard size strawberry, I usually cut it into quarters. Small strawberries may only need to be halved.) Set the strawberries aside in a small bowl.

Preheat oven to 375 degrees.

In a large mixing bowl, use an electric mixer on low speed to beat together the butter, syrup, eggs and vanilla.

In a medium bowl, combine the baking powder, salt and flour.

With the electric mixer on low speed, slowly add the dry ingredients to the butter mixture in ½ cup increments until just combined. Blend in the yogurt.
Be careful not to over-blend the muffin batter.
Grease and flour a muffin tin using cooking spray and 1 Tablespoon flour. (Alternatively, you can also use cupcake papers, but these muffins tend to stick to the paper.)

Fill the muffin cups ½ full of batter. Place 4-5 strawberry pieces in each cup. Add another layer of batter. Top each muffin with one additional strawberry chunk.
Layer the batter and strawberries to prevent the berries from dissolving into the muffin batter.

Top each muffin with a beautiful red strawberry slice.
Bake for 25 minutes. Allow the muffins to cool before serving.
Strawberry Shortcake Muffins hot out of the oven.
How your kids can help
  • 2-year old: Topping each muffin with a large strawberry slice.
  • 3-year old: Placing 4 or 5 strawberry pieces on top of the first layer of muffin batter.
  • 4-year old: Cutting the strawberries into large chunks.
  • 5-year old: Slowly adding the dry ingredients to the butter mixture in ½ cup increments.
Enjoy Strawberry Shortcake Muffins for breakfast. We topped the muffins with a dallop of plain Greek yogurt and served them with orange slices.
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