Best Strawberry Shortcake Muffins Recipe
Crispy golden tops and fresh strawberries in every bite, these Strawberry Shortcake Muffins are the perfect better-than-takeout breakfast treat. After making these many times, I’ve discovered the trick to keeping them moist and tender. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Cast Iron Skillet Pizza and Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream.
Why This Best Strawberry Shortcake Muffins Recipe Is Pure Comfort
- Crispy golden tops with a tender crumb
- Bursting with fresh strawberry flavor in every bite
- Ready in just 20 minutes, better than takeout
- Easy to customize with your favorite mix-ins
What You'll Need for Best 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
- Eggs
- Milk
- Melted butter
- Vanilla extract
- Fresh strawberries
- Vanilla extract
- Salt
- Optional: Whipped cream
- Optional: Powdered sugar
📝 Ingredient Notes
- All-purpose flour: Spoon and level for accurate measurement
🛒 Tools & Equipment I Recommend
- Kitchen scale — Ensures accurate ingredient measurement for perfect results → See on Amazon
- Non-stick muffin tin — Prevents muffins from sticking and ensures even baking → See on Amazon
How to Make Best Strawberry Shortcake Muffins Recipe
- Preheat oven and prepare muffin tin: Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
- Fold in strawberries: Gently fold in chopped strawberries.
- Bake: Divide batter evenly among prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cook's Tips for Perfect Best Strawberry Shortcake Muffins Recipe
- Common mistake and fix: Avoid overmixing the batter to prevent tough muffins. Mix until just combined.
- Pro tip: For extra moist muffins, use buttermilk instead of regular milk.
- Pro tip: To freeze, let muffins cool completely, then store in an airtight container in the freezer for up to 3 months.
- Pro tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Storing & Reheating Best 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: Prepare the batter ahead of time and store in the fridge for up to 1 day. Bake as directed when ready.
Freezing Best Strawberry Shortcake Muffins Recipe
Freeze 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 (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a healthier version, substitute half the all-purpose flour with whole wheat flour.
- Best substitution: Substitute fresh strawberries with frozen and thawed, or use a different berry like blueberries or raspberries.
- Make-ahead: Prepare the batter ahead of time and store in the fridge for up to 1 day. Bake as directed when ready.
- Scaling: This recipe can be halved or doubled as needed.
- Troubleshooting: If muffins are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
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Best Strawberry Shortcake Muffins Recipe
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Milk
- Melted butter
- Vanilla extract
- Fresh strawberries
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Whipped cream
- Powdered sugar
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
- Fold in strawberries: Gently fold in chopped strawberries.
- Bake: Divide batter evenly among prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Chef tip: For a healthier version, substitute half the all-purpose flour with whole wheat flour.
- Best substitution: Substitute fresh strawberries with frozen and thawed, or use a different berry like blueberries or raspberries.
- Make-ahead: Prepare the batter ahead of time and store in the fridge for up to 1 day. Bake as directed when ready.
- Scaling: This recipe can be halved or doubled as needed.
- Troubleshooting: If muffins are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
Storage
- Fridge: Store leftover muffins in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
- Make ahead: Prepare the batter ahead of time and store in the fridge for up to 1 day. Bake as directed when ready.
Nutrition Per Serving
- Calories: 220
- Protein: 4g
- Fat: 7g
- Carbs: 35g
- Fiber: 1g
- Sugar: 15g
- Sodium: 200mg
- Cholesterol: 50mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Strawberry Shortcake Muffins Recipe FAQs
Yes, prepare the batter ahead of time and store in the fridge for up to 1 day. Bake as directed when ready.
Overmixing the batter can lead to dry muffins. Mix until just combined to avoid this.
Yes, let muffins cool completely, then store in an airtight container in the freezer for up to 3 months.
No, air fryers are not suitable for baking muffins. Use an oven for best results.
Substitute with frozen and thawed strawberries, or use a different berry like blueberries or raspberries.
A Warm Final Note
I can’t wait for you to try Best 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!
