Why You’ll Love This Recipe
These muffins are easy to make and deliver bakery-style results at home. They’re moist, fluffy, and filled with fresh strawberries in every bite. The flavor is perfectly balanced—not too sweet—making them ideal for any time of day. Plus, they’re portable and great for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Milk or buttermilk
- Unsalted butter, melted
- Vanilla extract
- Fresh strawberries, diced
- Optional coarse sugar for topping
Directions
Preheat your oven and line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, mix the eggs, milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the diced strawberries carefully to avoid crushing them.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle coarse sugar on top if desired.
Bake until the muffins are golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool slightly before serving.
Servings and timing
This recipe makes about 10 to 12 muffins.
Prep time: 15 minutes
Cook time: 18 to 22 minutes
Total time: about 35 minutes
Variations
Add a crumb topping for a more dessert-like muffin.
Mix in a touch of lemon zest for a bright, fresh flavor.
Use blueberries or raspberries instead of strawberries for a different twist.
You can also drizzle a light glaze over the muffins for extra sweetness.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, warm them briefly in the microwave or oven for a fresh-baked feel.
Muffins can also be frozen for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.
How do I keep muffins moist?
Avoid overbaking and store them properly in an airtight container.
Can I use oil instead of butter?
Yes, but butter adds better flavor.
Why are my muffins dense?
Overmixing the batter can lead to dense muffins.
Can I make mini muffins?
Yes, just reduce the baking time accordingly.
Do I need muffin liners?
No, but they help with easy removal and cleanup.
Can I make these dairy-free?
Yes, substitute milk and butter with dairy-free alternatives.
How do I know when they’re done?
A toothpick inserted into the center should come out clean.
Can I add whipped cream?
Yes, for a true shortcake feel, serve with whipped cream.
Can I double the recipe?
Yes, it scales easily for larger batches.
Conclusion
Strawberry shortcake muffins are a delicious and easy way to enjoy the classic flavors of strawberry shortcake in a convenient, handheld form. With their soft texture and bursts of fresh fruit, they’re sure to become a favorite for any occasion.
PrintStrawberry Shortcake Muffins
Soft and fluffy strawberry shortcake muffins filled with juicy berries and a light buttery crumb. A perfect balance of sweetness and freshness for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10-12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup milk or buttermilk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 2 tbsp coarse sugar for topping (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix eggs, milk, melted butter, and vanilla extract until combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in diced strawberries carefully.
- Divide batter evenly into muffin cups, filling about three-quarters full.
- Sprinkle coarse sugar on top if desired.
- Bake for 18-22 minutes until golden and a toothpick inserted comes out clean.
- Cool slightly before serving.
Notes
- Do not overmix batter to keep muffins light and fluffy.
- Drain strawberries well if using frozen.
- Add lemon zest for a bright flavor boost.
- Store at room temperature for 2 days or refrigerate up to 4 days.
- Freeze muffins for up to 2 months.
- Serve with whipped cream for a dessert-style treat.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
