These Strawberry Shortcake Pancake Muffins are a delightful twist on traditional pancakes, perfect for a quick and easy breakfast. Made with fresh strawberries, they are a great option for mini pancake muffins that can be enjoyed on the go.
This recipe is straightforward and ideal for busy mornings, offering simple morning treats that combine the flavors of strawberry shortcake with the convenience of baked pancakes.
Easy Strawberry Shortcake Pancake Muffins
These pancake muffins feature a fluffy texture and are packed with juicy strawberries. The recipe takes about 30 minutes from start to finish and yields 12 muffins, making them perfect for a strawberry breakfast or brunch gathering.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- Whipped cream for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm with whipped cream if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 muffins
- Calories: 150kcal
- Fat: 5g
- Protein: 3g
- Carbohydrates: 23g
