Strawberry Shortcake Muffins Recipe

Introduction

Strawberry Shortcake Muffins are a delightful twist on the classic dessert, combining fluffy muffin texture with sweet, fresh strawberries. These treats are perfect for breakfast, brunch, or a light dessert that everyone will love.

Ingredients

• 2 cups all-purpose flour (sifted)
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup unsalted butter (melted and cooled)
• 1 large egg (room temperature)
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1 cup fresh strawberries (hulled and diced)
• 2 tbsp powdered sugar (for dusting)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup with butter.
2. Step 2: In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well blended.
3. Step 3: In a separate bowl, whisk the cooled melted butter, room-temperature egg, whole milk, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined, stopping when a few streaks of flour remain.
5. Step 5: Gently fold the diced strawberries into the batter, being careful not to break them up or overmix.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Step 7: Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Step 8: Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Dust with powdered sugar right before serving.

Tips & Variations

• If your strawberries are very juicy, toss them with a tablespoon of flour before folding them into the batter to prevent sinking.
• Use frozen strawberries if fresh aren’t available, but thaw and drain them well to avoid excess moisture.
• For a richer flavor, substitute whole milk with buttermilk or add a tablespoon of lemon zest to the batter.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat in a microwave or oven until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess liquid in the batter, which could affect the texture.

How do I prevent the strawberries from sinking to the bottom?

Lightly coating the diced strawberries with a little flour before folding them into the batter helps keep them evenly distributed and prevents sinking.

Strawberry Shortcake Muffins Recipe

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★★★★★

4.9 from 52 reviews

Delight in these light and fluffy Strawberry Shortcake Muffins, bursting with fresh strawberries and a hint of vanilla. Perfect for breakfast, brunch, or a sweet snack, these muffins combine the classic flavors of strawberry shortcake in a convenient, portable form.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (sifted)
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/3 cup unsalted butter (melted and cooled)
• 1 large egg (room temperature)
• 3/4 cup whole milk
• 1 tsp vanilla extract

Additional Ingredients

• 1 cup fresh strawberries (hulled and diced)
• 2 tbsp powdered sugar (for dusting)

Instructions

1. Preparation: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup with butter.
2. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well blended to ensure an even distribution of leavening and seasoning.
3. Combine Wet Ingredients: In a separate bowl, whisk the melted and cooled butter, room-temperature egg, whole milk, and vanilla extract until the mixture is smooth and uniform.
4. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix just until combined, leaving a few streaks of flour to avoid overmixing for tender muffins.
5. Fold in Strawberries: Carefully fold in the diced strawberries to the batter, being gentle to prevent them from breaking up and causing the batter to turn pink.
6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, until the muffin tops turn golden brown and a toothpick inserted in the center comes out clean.
8. Cool: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely, preventing sogginess.
9. Finish and Serve: Just before serving, dust the tops of the muffins with powdered sugar to add a sweet, decorative touch.

Notes

• Sifting the flour helps to aerate it, resulting in lighter muffins.
• Use fresh baking powder for maximum rise and fluffiness.
• Make sure the melted butter is cooled before mixing with eggs to prevent curdling.
• If strawberries are very juicy, toss them with a tablespoon of flour to prevent sinking to the bottom.
• Do not overmix the batter to keep muffins light and tender.
• Serve muffins fresh for best texture; if storing, keep airtight for up to 2 days or freeze.

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