Strawberry Shortcake Muffins

Strawberry Shortcake Muffins are a deliciously light muffin with all the flavours of shortcake mixed with fresh strawberries. Sprinkle of sugar on the top to finish off. Only problem is you can’t eat just one!

Take a look at our full range of Natural Flavoured Icing Sugars here

Ingredients

• 300g Plain Flour
• 1/2 Tsp Salt
• 3 Tsp Baking Powder
• 115g Softened unsalted Butter
• 100g Sugar and Crumbs Strawberries and Cream Icing Sugar or Strawberry Milkshake
• 100g Granulated Sugar
• 250ml Whole or Semi-skimmed milk
• 300g Fresh Strawberries Chopped into small pieces

Method

• Preheat the oven to 200c
• In a large mixing bowl sift in the flour, salt and baking powder and stir together.
• Cut the butter into small cubes and add this to the mixing bowl, use your fingers to break down the butter and bring together until it looks crumbly.
• Add in the sugars and stir, next pour in the milk and stir together, lastly fold in the strawberries so they are evenly distributed.
• Next using a ice cream scoop put a large scoop in each muffin hole ( no need to grease first ) sprinkle a bit of sugar on top of each muffin and place in the oven. Bake for 20 mins until golden.

Store your Strawberry Shortcake Muffins in an airtight container once cool, best eaten within 3 days.