Name: Strawberry Shortcake Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12-15 serving(s)
Ingredients: 2 cups flour; 2 teaspoons baking powder; 3/4 cup sugar; 1/2 cup butter or 1/2 cup margarine; 1 egg; 1 cup heavy whipping cream; 1 teaspoon vanilla extract; 1 cup fresh strawberries, diced and well drained; 1 tablespoon granulated sugar (for sprinkling on top) (optional)

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Recipe by Bliss

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Strawberry Shortcake Muffins created by dainaroxsox

Dessert for Breakfast!!

Ready In:: 35mins
Serves:
Units:

13

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ingredients

2 cups flour
2 teaspoons baking powder
³⁄₄ cup sugar
¹⁄₂ cup butter or 1/2 cup margarine
1 egg
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup fresh strawberries, diced and well drained
1 tablespoon granulated sugar (for sprinkling on top) (optional)

directions

In a medium bowl, mix flour, baking powder, and sugar. Cut in butter with a pastry blender or fork.
In a small bowl, mix egg, cream, and vanilla. Add egg mixture all at once to flour mixture and mix with spoon.
Gently fold in strawberries.
Spoon batter into greased muffin tins. Sprinkle with sugar, if desired, and bake at 350 degrees for 25 minutes.
Remove from oven and cool before removing from pan.
If muffins weren't sprinkled with granulated sugar prior to baking, you can dust tops with confectioners' sugar before serving.
Yields: 12 to 15 muffins.

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RECIPE MADE WITH LOVE BY

@Bliss

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@Bliss

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"Dessert for Breakfast!!"

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photo by dainaroxsox

10/22/2012

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review by weeirishlassy

1/11/2012

They are yummy. I had to add a bit more heavy cream during the mixing because they were so dry. And while my whole family enjoyed them, I thought they should have been a bit better considering they had over half the amount of fat a person is to consume in an entire day!!!!

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review by tednjoc

7/5/2011

These are delicious! I used half whole wheat pastry flour, and substituted half the butter with oil. I think dicing the strawberries is the key to keeping the muffins from getting soggy, a problem with other strawberry breads and muffins I have tried. Thanks so much.

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tweak by tednjoc

7/5/2011

These are delicious! I used half whole wheat pastry flour, and substituted half the butter with oil. I think dicing the strawberries is the key to keeping the muffins from getting soggy, a problem with other strawberry breads and muffins I have tried. Thanks so much.

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review by KitchenWitchWay

2/16/2009

Excellent muffins! I made 6 large muffins instead of 12. What a great brunch item too!

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