These delectable strawberry shortcake muffins look so elegant and are bursting full of real strawberry flavour! They are also coated with a delicious streusel topping and this recipe calls for strawberry jam as well as real strawberries, making them the perfect dessert option for summer parties!
These couldn't be cuter for a picnic party, berry first birthday or strawberry themed baby shower!
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
You will need
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup milk
• ¼ cup unsalted butter - melted
• 1 large egg
• 1 ½ tsp vanilla extract
• 1 cup fresh strawberries - chopped
• ¼ cup strawberry jam
Streusel ingredients:
• ⅓ cup all-purpose flour
• ⅓ cup granulated sugar
• 2 tbsp unsalted butter - melted
• ¼ cup crushed freeze-dried strawberries
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
In a large mixing bowl, whisk together the melted butter and granulated sugar.
Add the egg, milk, and vanilla extract. Stir until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding until just combined. Do not overmix.
Gently fold in the chopped strawberries and strawberry jam.
Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
Now we will make the streusel topping! In a small bowl, mix the flour and sugar. Stir in the melted butter until the mixture forms a crumbly texture.
Fold in the crushed freeze-dried strawberries.
Sprinkle the streusel topping evenly over each muffin. Bake for 13 to 15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
When cooled, arrange to serve and enjoy!
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