May 29, 2011

Strawberry Shortcake Muffins

I make breakfast 2 times a day on weekdays & once a day on weekends.  I get up at 5:30am to make my husband some before he has to go in to work, and again a few hours later for my children & myself.  Sometimes I don't feel like cooking a hot breakfast twice a day so, muffins have surely become a huge staple in our house, and I am always trying to come up with new & different ones.  

With strawberries being so plentiful right now, I decided I wanted to come up with a strawberry one.  But, not just your standard blueberry muffin recipe with strawberries replacing the blueberries.  I wanted something more unique than that.  

So, after a couple trial & errors - I came up with Strawberry Shortcake Muffins.  My family loves them, and I even tested them out on a few friends - and they definitely proved to be a winning recipe.  I hope that you all will enjoy them just as much as my family and friends do!

Strawberries Shortcake Muffins


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 cup heavy cream
  • 1 stick of butter
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 heaping cup of diced strawberries


Whisk the dry ingredients together in a medium sized bowl.

In a medium bowl, beat the wet ingredients together.  Then mix in the dry ingredients.  
Fold in 1 heaping cup of diced strawberries.

Fill the muffin cups 2/3 full.  Bake at 400 degrees for 20-25 minutes.  

Makes 1 dozen muffins.  You can serve them as is, or slice them in half & top with a dollop of whipped cream.  



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