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.
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!|
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.
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.
- 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.|