Easy Strawberry Shortcake Muffins Recipe
Easy Strawberry Shortcake Muffins are the perfect quick snack idea. After making them dozens of times, I’ve discovered the trick to the best texture. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy The Best Raspberry Bread and Beef Stir Fry with Vegetables (30-Minutes).
Why This Easy Strawberry Shortcake Muffins Recipe Is Pure Comfort
- Golden, tender crumb
- Filled with fresh strawberries
- Easy and quick to make
- Better than store-bought
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
- Almond extract (optional)
- Zest of one lemon (optional)
- Optional: Powdered sugar
- Optional: Fresh whipped cream
📝 Ingredient Notes
- All-purpose flour: Make sure to spoon and level the flour to avoid packing it into the measuring cup.
- Heavy cream: You can substitute half-and-half or milk, but the muffins may not rise as much.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing batter a breeze → See on Amazon
- Silicone Baking Mats — Prevents muffins from sticking and promotes even baking → See on Amazon
How to Make Easy Strawberry Shortcake Muffins Recipe
- Preheat oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, melt the butter in the microwave. Whisk in the eggs, vanilla extract, and heavy cream until well combined.
- Combine ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold until just combined. Be careful not to overmix.
- Fold in strawberries: Gently fold in the chopped strawberries. The batter will be thick.
- Divide batter: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Dust with powdered sugar and serve with fresh whipped cream, if desired.
Cook's Tips for Perfect Easy Strawberry Shortcake Muffins Recipe
- : For a more tender crumb, use cold butter and grate it into the dry ingredients using a box grater.
- Common mistake and fix: If your muffins are dry, you may have overmixed the batter or baked them for too long. To fix, try mixing the batter less and checking the muffins a few minutes early.
- : To make these muffins ahead of time, prepare the batter and fold in the strawberries. Cover the bowl and refrigerate for up to 24 hours. When ready to bake, divide the batter into the muffin cups and bake as directed.
- : For a fun twist, try adding a spoonful of strawberry jam to the center of each muffin 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 refrigerator for up to 5 days. Make-ahead tip: The batter can be made ahead of time and refrigerated for up to 24 hours.
Freezing Easy Strawberry Shortcake Muffins Recipe
Freeze baked and cooled muffins for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat muffins in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat muffins in the microwave for 15-20 seconds, but be careful not to overheat and make them soggy.
Recipe Notes
- Chef tip: For a more tender crumb, use cold butter and grate it into the dry ingredients using a box grater.
- Best substitution: You can substitute the fresh strawberries with frozen strawberries, but you may need to add a few extra minutes to the baking time.
- Make-ahead: The batter can be made ahead of time and refrigerated for up to 24 hours.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your muffins are dry, you may have overmixed the batter or baked them for too long. To fix, try mixing the batter less and checking the muffins a few minutes early.
Want to level up this recipe?
Silicone Muffin Pans — Even heat distribution for perfectly baked muffins → 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
- Almond extract (optional)
- Zest of one lemon (optional)
Optional Toppings
- Powdered sugar
- Fresh whipped cream
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, melt the butter in the microwave. Whisk in the eggs, vanilla extract, and heavy cream until well combined.
- Combine ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold until just combined. Be careful not to overmix.
- Fold in strawberries: Gently fold in the chopped strawberries. The batter will be thick.
- Divide batter: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Dust with powdered sugar and serve with fresh whipped cream, if desired.
Notes
- Chef tip: For a more tender crumb, use cold butter and grate it into the dry ingredients using a box grater.
- Best substitution: You can substitute the fresh strawberries with frozen strawberries, but you may need to add a few extra minutes to the baking time.
- Make-ahead: The batter can be made ahead of time and refrigerated for up to 24 hours.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your muffins are dry, you may have overmixed the batter or baked them for too long. To fix, try mixing the batter less and checking the muffins a few minutes early.
Storage
- Fridge: Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze baked and cooled muffins for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat muffins in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat muffins in the microwave for 15-20 seconds, but be careful not to overheat and make them soggy.
- Make ahead: The batter can be made ahead of time and refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 10g
- Carbs: 35g
- Fiber: 1g
- Sugar: 15g
- 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, you can prepare the batter and fold in the strawberries. Cover the bowl and refrigerate for up to 24 hours. When ready to bake, divide the batter into the muffin cups and bake as directed.
You may have overmixed the batter or baked them for too long. To fix, try mixing the batter less and checking the muffins a few minutes early.
Yes, you can substitute the fresh strawberries with frozen strawberries, but you may need to add a few extra minutes to the baking time.
Store leftover muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Yes, you can make mini muffins by dividing the batter among the cups of a mini muffin tin and baking for about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
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!
