Easy Strawberry Shortcake Muffins Recipe
These Easy Strawberry Shortcake Muffins are the perfect summer treat! After making them dozens of times, I’ve discovered the trick to keeping them moist and fluffy. The fresh strawberries and sweet streusel topping make them irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these with my High Protein Pancake Muffins and Serve these with a side of my Summer Corn and Zucchini Chowder.
Why This Easy Strawberry Shortcake Muffins Recipe Is Pure Comfort
- Super moist and tender crumb
- Bursting with fresh strawberry flavor
- Easy to make with simple ingredients
- Perfect for summer cookouts or any day
What You'll Need for Easy Strawberry Shortcake Muffins Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Large eggs
- Vanilla extract
- Heavy cream
- Fresh strawberries
- Vanilla extract
- Zest of one lemon
- Optional: Whipped cream
- Optional: Powdered sugar for dusting
đź“ť Ingredient Notes
- All-purpose flour: Make sure to spoon and level the flour to avoid packing it into the cup.
- Heavy cream: You can substitute with milk, but the muffins may not be as moist.
đź›’ Tools & Equipment I Recommend
- Kitchen Scale — Ensures accurate ingredient measurement for perfect results. → See on Amazon
- Silicone Muffin Liners — Prevents muffins from sticking and makes cleanup easy. → See on Amazon
How to Make Easy Strawberry Shortcake Muffins Recipe
- Prepare strawberries: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Wash, dry, and chop strawberries. Toss with 1/4 cup sugar and set aside.
- Make streusel topping: In a small bowl, combine 1/4 cup flour, 2 tbsp sugar, and 2 tbsp cold butter. Mix with your fingers until crumbly. Set aside.
- Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups flour, 3/4 cup sugar, 1 tsp baking powder, and 1/2 tsp salt.
- Mix wet ingredients: In another bowl, whisk together 1/2 cup melted butter, 2 eggs, 1 tsp vanilla, and 1/2 cup heavy cream.
- Combine ingredients: Add wet ingredients to dry ingredients and mix until just combined. Fold in strawberries.
- Fill muffin cups: Divide batter evenly among muffin cups. Sprinkle streusel topping over each muffin.
- Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Easy Strawberry Shortcake Muffins Recipe
- Common mistake and fix: Don't overmix the batter. This can lead to tough muffins. Mix until just combined.
- Pro tip: For extra moist muffins, add 1/4 cup of sour cream or Greek yogurt to the wet ingredients.
- Pro tip: To prevent muffins from sticking, grease the muffin liners with cooking spray or butter before filling.
- Pro tip: For a golden crust, brush the tops of the muffins with a little milk or cream before baking.
Storing & Reheating Easy Strawberry Shortcake Muffins Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftover muffins in an airtight container in the fridge for up to 5 days. Make-ahead tip: The streusel topping can be made up to 1 day ahead and stored in the fridge.
Freezing Easy Strawberry Shortcake Muffins Recipe
Freeze cooled muffins for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 5-10 minutes. Microwave: Reheat in the microwave for 15-20 seconds. The texture may be slightly different.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free 1-to-1 flour blend.
- Best substitution: You can substitute the fresh strawberries with frozen ones, but don't thaw them first.
- Make-ahead: The batter can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.
- Scaling: This recipe can be doubled. Bake in two muffin tins or in batches.
- Troubleshooting: If the muffins are browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
Good-quality muffin tin — Ensures even baking and helps muffins maintain their shape. → Check price on Amazon
Easy Strawberry Shortcake Muffins Recipe
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Large eggs
- Vanilla extract
- Heavy cream
- Fresh strawberries
Seasonings
- Vanilla extract
- Zest of one lemon
Optional Toppings
- Whipped cream
- Powdered sugar for dusting
Instructions
- Prepare strawberries: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Wash, dry, and chop strawberries. Toss with 1/4 cup sugar and set aside.
- Make streusel topping: In a small bowl, combine 1/4 cup flour, 2 tbsp sugar, and 2 tbsp cold butter. Mix with your fingers until crumbly. Set aside.
- Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups flour, 3/4 cup sugar, 1 tsp baking powder, and 1/2 tsp salt.
- Mix wet ingredients: In another bowl, whisk together 1/2 cup melted butter, 2 eggs, 1 tsp vanilla, and 1/2 cup heavy cream.
- Combine ingredients: Add wet ingredients to dry ingredients and mix until just combined. Fold in strawberries.
- Fill muffin cups: Divide batter evenly among muffin cups. Sprinkle streusel topping over each muffin.
- Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free 1-to-1 flour blend.
- Best substitution: You can substitute the fresh strawberries with frozen ones, but don't thaw them first.
- Make-ahead: The batter can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.
- Scaling: This recipe can be doubled. Bake in two muffin tins or in batches.
- Troubleshooting: If the muffins are browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store leftover muffins in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cooled muffins for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 15-20 seconds. The texture may be slightly different.
- Make ahead: The streusel topping can be made up to 1 day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 250
- Protein: 3g
- Fat: 10g
- Carbs: 35g
- Fiber: 1g
- Sugar: 20g
- Sodium: 150mg
- Cholesterol: 60mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Strawberry Shortcake Muffins Recipe FAQs
Yes, the batter can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.
Overmixing the batter or not adding enough liquid can cause dry muffins. Make sure to mix until just combined and use the correct amount of heavy cream.
Yes, freeze cooled muffins for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer. The batter needs to be baked in the oven for even cooking.
You can substitute the fresh strawberries with frozen ones, but don't thaw them first.
A Warm Final Note
I can’t wait for you to try Easy Strawberry Shortcake Muffins Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
