Zutaten für Strawberry Shortcake Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg
- Heavy Whipping Cream
- Vanilla Extract
- Fresh Strawberries
- Granulated Sugar
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Zubereitung von Strawberry Shortcake Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together milk and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the sliced strawberries.
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm with whipped cream and extra strawberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
52g
Fat
47g
Carbs
10g
