Strawberry Shortcake Muffins – a delicious recipe with All-purpose, Whole Wheat Pastry Flour, Baking Powder, Vanilla Sugar, Butter, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees Fahrenheit. Line 12 cups in a muffin tin with paper liners or grease lightly. Silicone works well, too.
2
In a large bowl, mix together the flours, baking powder, and sugar. Cut in the butter with a fork or pastry blender until there are pea-sized crumbs. In another bowl, mix together the milk, egg, and vanilla. Dump the wet ingredients into the dry and mix by hand until just incorporated. Gently fold in the strawberries.
3
Scoop batter and fill prepared muffin tin cups 3/4 full. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely. Muffins can be frozen, if you don't think you'll eat a dozen of them in a couple of days. Especially at this time of year when you have to worry about mold growing fast.
806
kcal
Calories
48
g
Fat
57
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Whole Wheat Pastry Flour, 2 teaspoons Baking Powder, 3/4 cups Vanilla Sugar, and more.
Yes, Strawberry Shortcake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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