Strawberry Shortcake Muffins

From: JeanieK

On Jun 8, 2009

Fabulous! I will be posting photos of this in a day or two. Very easy to make last minute. I doubled the recipe, used a bit more sugar, and used a mini-loaf pan that made 8 mini loaves. My family gave this rave reviews! All 5 stars! We also topped with blueberries, raspberries and more strawberries and whipped cream. Yum! I think this will be the way I'll make shortcake more often - even more than my Grandma's recipe, and hers is really awesome too!

From: Red Hook

On Nov 14, 2008

So good! Though I changed it, I messed up and added a little less than 3/4c sugar to the mix. I put 1/2t sugar on top, and wish I'd put the whole t, the yummy sugary crust is too thin with just 1/2. I also chopped up the strawberries and folded them in right before putting into the tin. Great job on this recipe!

From: Chef #1246239

On Apr 21, 2009

I just made these yesterday. I had to double the recipe because I needed 24 muffins and on the suggestion of other raters, I used more sugar in the batter and on top of the muffins than what the recipe called for and they came out great. They were crumbly and not too sweet as shortcake should be. I took these to work today and everyone liked them. They already asked me to make more. Thanks for the recipe. PS If you plan on making these, don't use paper cupcake liners because they stick to the paper (even when cooled).

From: Kree

On Feb 18, 2004

These muffins are very unique! I was afraid they wouldn't be sweet enough for me, but they were just perfect. The sugar sprinkled over the top gave them a crunchy, sweet topping that really completed the experience, and the strawberries poking out of the top made them very attractive. I think I overfilled them a little bit. It looked like they were 2/3 full, but I only ended up with 9, and after I pushed the strawberries into the batter they were overflowing their tops! But that doesn't bother me, because I still have 9 huge, delicious muffins to enjoy. Thanks for another keep, Jude!