Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3/4 cup buttermilk (or whole milk)
- 1 cup fresh strawberries, finely diced
- 2 tablespoons turbinado sugar (for topping)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease the cavities. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Step 2: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, mimicking the shortcake texture.
- Step 3: In a separate small bowl, whisk together the buttermilk and vanilla bean paste. Pour the wet ingredients into the dry ingredients and stir gently until just combined (the batter should still be lumpy). Do not overmix.
- Step 4: Gently fold in the diced fresh strawberries until evenly distributed. Scoop the batter into the prepared muffin tins, filling each cup about two-thirds full. Sprinkle the top of each muffin with turbinado sugar for a crunchy topping.
- Step 5: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days; loosely cover if you want to help maintain the crunchy turbinado topping.
- If reheating, wrap them loosely in foil and warm them in a 300°F (150°C) oven for about 5 minutes to restore a fresh, tender texture without drying them out.
- Elevate the experience by serving these warm muffins sliced in half and topped with a generous dollop of sweetened whipped cream, mimicking a classic shortcake dessert.
- The key to that flaky shortcake crumb is keeping your cubed butter ice-cold and only mixing the final batter until the ingredients are just moistened; visible lumps are your friend here.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American