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Strawberry Shortcake Muffins
Food & Drink
1 cup all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon baking soda
¼ teaspoon kosher salt
1 ⁄4 cup (1/2 stick) unsalted butter, cut into chunks
⅓ cup pure maple syrup
1 large egg
1½ teaspoons vanilla extract
½ cup plain Greek yogurt
¾ cups diced fresh, ripe strawberries
6 small strawberries, tops removed, for topping
½ cup heavy whipping cream & 1 tablespoon granulated sugar
Position a rack in the middle of the oven and preheat to 400 degrees. Line a 6-muffin pan with liners.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium speed until lightened and creamy. Add the maple syrup and beat until combined. Beat in egg. Stir in vanilla and Greek yogurt until just incorporated.
Add the dry ingredients to the wet ingredients, half at a time, and stir until just moistened.
Gently fold in the diced strawberries.
Divide batter evenly between 6 muffin cups.
Bake until the muffins are slightly golden brown and toothpick inserted in the center comes out clean, approximately 16-18 minutes.
Let muffins cool in pan for approximately 5 minutes and then transfer to wire rack to cool completely.
After the muffins have cooled, add the heavy whipping cream and granulated sugar to the bowl of a stand mixer fitted with a whisk attachment. Beat the cream mixture on medium-high speed until medium-stiff peaks form.
Spoon cream into a quart-sized Ziploc bag and seal. Snip the tip of the bag and pipe cream onto tops of muffins.
Top each muffin with a strawberry, serve, and enjoy!