Muffin Top Strawberry Shortcakes.
Ingredients
- ½ cup melted coconut oil
- ½ cup honey
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 cup sour cream or plain Greek yogurt
- 2 teaspoons lemon zest
- 2 cups all-purpose or white whole wheat flour
- 1 teaspoon cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1/3 cup strawberry jam
- coarse sugar, for topping
- 6 cups fresh strawberries, sliced
- 3-4 tablespoons honey
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy cream
- 3-4 tablespoons powdered sugar
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Instructions
- 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!
Source
Original recipe: View Original
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