One of the best smells of my childhood was the scent of my strawberry shortcake doll. These muffins come close.
Full of fresh strawberries and topped with a sugar crust, they have all of the flavor and richness of the classic strawberry shortcake.
Nostalgic and delicious, here’s an excuse to have cake for breakfast, guilt-free.
Add a pat of butter…yum.
Strawberry Shortcake Muffins (makes 12)
2 cups all-purpose flour
2 tsp baking powder
3/4 cup granulated white sugar
1/2 cup unsalted butter cold and cut into cubes
1 cup heavy cream or half-and-half cream
1 tsp vanilla
1 1/2 cups diced fresh strawberries (large or small, to your liking)
Confectioners sugar, for dusting
1. Preheat oven to 350 degrees. Spray muffin tin with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder and sugar. Cut in the cold butter with two knives until it is in small pea-size pieces.
3. In a small bowl, mix together the egg, vanilla and cream.
4. Add egg mixture to the flour mixture. Stir with a spoon just until blended.
5. Gently mix in the diced strawberries.
6. Spoon batter into 12 muffin cups.
7. Bake for 25 minutes or until a knife inserted in the center will have moist or no crumbs.
8. Cool completely in the pan before removing, as muffins are very soft while warm.
9. Once muffins are cooled, sprinkle tops with confectioners sugar.
These spinach ricotta frittata muffins are the most go-to of my muffin repertoire. Muffinizing frittata is effortless and involves minimal steps. Each of these is a no-mess meal that requires not a single fork. Serving them for company is impressive, and they fit perfectly into school lunch boxes.
Dense with protein from the ricotta/spinach duet, these muffins are dainty but strong and full of flavor. Although they do not contain butter, their golden edges seem to hint of butter. They are delicious, right out of the oven, at room temperature, and even cold.
These muffins bring memories of Sunday brunch, but also work well for breakfast, lunch, snacks, and dinner.
Spinach Ricotta Frittata Muffins (makes 12)
4 large eggs
1 cup ricotta cheese (low far or full fat)
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 cup (or one 10oz box) frozen chopped spinach
1/4 tsp salt
onion powder (to taste)
garlic powder (to taste)
1. Heat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. Thaw spinach in microwave and squeeze out extra juice.
3. In a large mixing bowl, whisk eggs and stir in ricotta, mozzarella, and Parmesan cheeses.
4. Stir in spinach, salt, onion powder, and garlic powder.
5. Use an ice cream scoop to spoon mixture into muffin cups.
6. Bake for 20 to 25 minutes or until muffins are set and golden on top.