Strawberry Shortcake Muffins

These whole wheat, perfectly sweet, fluffy muffins are full of fresh strawberries and are reminiscent of strawberry shortcake.

A lot of folks like to share “meatless Monday” recipes at the start of the week. Over here on the K in the Kitchen blog, I am all about “muffin Mondays”. (Surprise, surprise.) Here, have a Strawberry Shortcake Muffin.

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I haven’t had homemade strawberry shortcake in years and it makes me a little sad. I definitely need to make some soon. When I was a kid, my mom sometimes made individual shortcakes that were absolutely delectable when topped with fresh strawberries and soaked with the strawberry juice. The flavor of these muffins reminds me of those shortcakes, hence the name Strawberry Shortcake Muffins.

With all the cold weather and nasty flu viruses going around, I want to brighten things up a little with fresh strawberries and summery muffins. I think a lot of folks are about ready for the weather to warm up so people can get outdoors and these viruses will stop spreading.

Meanwhile, we can eat some Strawberry Shortcake Muffins and pretend that it’s spring and the flu is going away. Right?

Well, maybe not. It’s hard to cheer up when you’re sick like so many of my friends and family have been. But I’ll share the recipe anyway. 🙂

My husband says these muffins are his favorite that I have made to date, so that makes me smile. 🙂

Strawberry Shortcake Muffins

Servings: 2 dozen muffins
Time: 40 minutes
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Ingredients

1/2 cup butter, softened
1 cup Sucanat
2 Tablespoons honey
1/2 cup unsweetened applesauce
3 3/4 cups whole wheat flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups skim milk
1 cup fresh sliced strawberries

Directions

Preheat oven to 375 degrees Fahrenheit. Lightly grease or line 2 dozen muffin cups and set aside.

Cream butter, Sucanat, and honey together in large bowl until blended. Mix in applesauce. In a separate bowl, stir together flour, baking powder, and salt. Add to wet ingredients, alternating with milk, and mix just until blended. Fold in strawberries.

Fill muffin cups 3/4ths full. Bake for 15-18 minutes or until muffins are turning golden at edges. Let cool in pans briefly before removing to cool completely on wire racks.

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~K in the Kitchen