Frosted Strawberry Shortcake Muffins are a delightful twist on the classic dessert, combining the light, fluffy texture of muffins with the sweet, fruity flavor of strawberries. Perfect for breakfast, brunch, or a sweet snack, these muffins are topped with a creamy frosting that adds an irresistible touch. Whether you’re hosting a gathering or simply indulging yourself, this recipe is sure to impress!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar (for frosting)
- 2 tablespoons cream cheese, softened (for frosting)
- 1 tablespoon milk (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add Strawberries: Gently fold in the chopped strawberries until evenly distributed throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Frosting: In a medium bowl, beat together the powdered sugar, cream cheese, milk, and vanilla extract until smooth and creamy.
- Frost the Muffins: Once the muffins are completely cool, spread or pipe the frosting on top of each muffin.
FAQs
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the muffins.
How do I store leftover muffins?
Store any leftover Frosted Strawberry Shortcake Muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to let the batter come to room temperature before baking.
What can I substitute for cream cheese in the frosting?
If you’re looking for a substitute for cream cheese, you can use Greek yogurt or mascarpone cheese for a similar creamy texture.