halfbakedharvest4.7
Muffin Top Strawberry Shortcakes
Delicious warm muffins with juicy berries, topped with light fluffy cream, served in a house that smells amazing!
👥 16 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.2. In a bowl, stir together the coconut oil, honey, vanilla, eggs, sour cream, and lemon zest. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the strawberry jam. Divide the batter evenly among the prepared pan. Sprinkle with coarse sugar.3. Bake for ⏱️ 22-25 minutes until the tops are just set.4. Meanwhile, toss together the strawberries, honey, and vanilla in a medium bowl. Let sit ⏱️ 15 minutes or up to a few hours. 5. To make the cream. Whip the cream with the sugar until soft peaks form. 6. Slice the muffin in half, add a dollop of cream, then a big spoonful of berries. Put the muffin top over the berries. Enjoy!
large eggs, at room temperature2lemon zest2 teaspoonscoarse sugar, for topping (optional)fresh strawberries, sliced6 cups
Nutrition Facts
calories
288 kcal
serving Size
1 serving
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