5-Minute Prep Strawberry Shortcake Muffins
Make quick strawberry shortcake flavored muffins with minimal preparation time for a fast snack.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen strawberries, roughly chopped
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate small bowl, mix the milk, oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. A few lumps are fine.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before removing them from the tin. Dust with powdered sugar if desired.
Notes
- If using frozen strawberries, do not thaw them before adding them to the batter.
- For a shortcake flavor boost, add 1/2 teaspoon of lemon zest to the wet ingredients.
- This recipe uses a standard muffin method; the 5-minute time refers only to the mixing and filling of the tins.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 25