Strawberries are the siren of summer. With their arrival, one can be sure that summer is here to stay. Red, plump, and juicy, what would summer be without them? I do not want to think about it.
Today, I was looking for a no-fuss way to enjoy these sweet scarlet globes and found it in Strawberry Shortcake Muffins. The technique is sort of like scone-making with the cutting in of the cold cubes of butter, but the batter is much looser–this is definitely a muffin. Only a few minutes of prep pays off in huge dividends. And making them this time of year when strawberries are in season will result in a better-tasting muffin. Those so-called strawberries you can find in the late fall and early winter will not do this recipe justice. Just wait until the next summer’s bounty and make the most of it.
I can’t wait til we can start harvesting our own strawberries. Soon enough. I saw some turning pink today.
Strawberry Shortcake Muffins
adapted from Seasons & Suppers
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 3/4 cup vanilla sugar
- 1/2 cup (8 Tablespoons) cold salted butter, cut in cubes
- 1 cup milk or cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced
Preheat oven to 350 degrees Fahrenheit. Line 12 cups in a muffin tin with paper liners or grease lightly. Silicone works well, too.
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.
Scoop batter and fill prepared muffin tin cups 3/4 of the way. 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.
Mike@The Culinary Lens
How perfect for either Breakfast or Afternoon tea
The Poet Herself
Throw a little fresh whipped cream on top and they’re perfect for dessert, too!
these look so delicious and a great way to use those beautiful strawberries!
Oh, these look wonderful! I have strawberries in the fridge that have been waiting for this recipe 🙂
Strawberry shortcake is always my go-to summer dessert but I so love the idea of turning it into muffins! Now I can get away with dessert for breakfast!
The Poet Herself
Any excuse for dessert for breakfast works for me! 🙂
Yum. A lovely way to enjoy strawberries.