Skip to main content

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

The Baby-Led Weaning Cookbook

UPDATE (10/2/12): Unfortunately, I did not hear back from our original winner. Congratulations to our alternate winner for "The Baby-Led Weaning Cookbook" -- Robin Pfefer. UPDATE (9/29/12): I am happy to announce that Kashia Clopper is the winner of "The Baby-Led Weaning Cookbook". When I was first thinking about using the Baby-Led Weaning (BLW) model for Henry, I was unsure about whether it would really work. I was excited about BLW’s claims of less stressful meals that the whole family could share together. Plus, I was all for encouraging Henry to gain new skills by learning about the shapes, textures, colors, smells and flavors of food. This sounded ideal in theory, but would it work in practice? After some fun but ineffective attempts at letting Henry feed himself, I went in search of resources to learn more about BLW. I needed to learn how to prepare meals for our family in which Henry could participate. That’s when I found “ The Baby-Led
16 comments
Read more

Do Your Kids Eat Everything?

UPDATE (3/15/2013): Congratulations to Kia as the random drawing winner in this giveaway! Thank you to all those who entered this contest.  Before we began our food adventure with Henry, Daddy and I had many conversations about how to encourage Henry to become “a good eater.” After watching other parents constantly struggle with their toddlers, we wanted to know if there was anything we could do from the start to prevent picky eating. That’s when we read “ French Kids Eat Everything ” by Karen Le Billon . The book is an easy and enjoyable read about the year that Karen’s family spent in France and how it changed the way her family eats. The heart of the book explores the 10 French Food Rules for raising happy, healthy eaters. “French Kids Eat Everything” sparked numerous discussions at our dinner table about how our family eats. We have become more conscious of our assumptions about food and how that will influence Henry’s understanding of mealtimes. In addition, the
17 comments
Read more

Please Don't Feed My Toddler Cheetos

Our family has started a new chapter -- last week I rejoined the paid workforce! I am very excited about my new part-time job at a local history museum, coordinating field trips and special events. As part of this transition, Henry is now going to daycare three days per week.  Henry meets new friends and plays with new toys on his first day at daycare. Searching for quality childcare was a somewhat stressful experience. We visited 8 childcare facilities who had immediate space available for Henry to begin part-time care. I wanted to be confident that Henry would be cared for by experienced, nurturing staff in an environment that would challenge him to learn new skills and form friendships with other children. Of course, the added cost of childcare also had to fit within our family budget. While interviewing daycares, one aspect that I cared about was food. All eight of the facilities participate in the USDA food program , receiving reimbursement at a set rate for the meals they
5 comments
Read more