Easy Strawberry Shortcake Muffins Recipe
Easy Strawberry Shortcake Muffins are golden, tender, and bursting with fresh strawberries. After making them dozens of times, I’ve perfected the recipe for you. The crispy edges and soft, sweet strawberries make these muffins irresistible. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Peaches and Cream Crumble Bars and Easy Coconut Chicken Rice Bowl Recipe.
Why This Easy Strawberry Shortcake Muffins Recipe Is Pure Comfort
- Golden, crispy edges
- Soft, tender crumb
- Bursting with fresh strawberries
- Easy to make and perfect for busy mornings
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.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Optional: Coarse sugar for sprinkling
- Optional: Whipped cream and additional strawberries for serving
📝 Ingredient Notes
- all-purpose flour: Make sure to measure it correctly to avoid dense muffins.
- fresh strawberries: You can use frozen strawberries, but they may release more liquid, affecting the muffin texture.
🛒 Tools & Equipment I Recommend
- Kitchen Scale — Ensures accurate ingredient measurement for perfect results. → See on Amazon
- Mixing Bowls Set — Helps keep ingredients organized and makes prep easier. → See on Amazon
How to Make Easy Strawberry Shortcake Muffins Recipe
- Preheat oven: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, mix the melted butter, egg, vanilla extract, and milk.
- Combine ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Fold in the chopped strawberries.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle with coarse sugar if desired.
- Bake: Bake for 20-25 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, then transfer them to a wire rack to cool completely.
Cook's Tips for Perfect Easy Strawberry Shortcake Muffins Recipe
- Tip: For even baking, use an ice cream scoop to portion the batter into the muffin cups.
- Common mistake and fix: Avoid overmixing the batter to prevent tough muffins. Mix until just combined.
- Tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Tip: Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Storing & Reheating Easy Strawberry Shortcake Muffins Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week. Make-ahead tip: Prepare the batter up to 1 day ahead. Store in the refrigerator, then bake as directed.
Freezing Easy Strawberry Shortcake Muffins Recipe
Freeze cooled muffins in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds or until warmed through. This may make the muffin slightly soggy.
Recipe Notes
- Chef tip: For extra flavor, toss the strawberries with a tablespoon of sugar and let them macerate for 15 minutes before adding them to the batter.
- Best substitution: You can substitute the fresh strawberries with an equal amount of frozen strawberries, but keep in mind that they may release more liquid, affecting the muffin texture.
- Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator, then bake as directed.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
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Easy Strawberry Shortcake Muffins Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, chopped
Seasonings
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Optional Toppings
- Coarse sugar for sprinkling
- Whipped cream and additional strawberries for serving
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, mix the melted butter, egg, vanilla extract, and milk.
- Combine ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Fold in the chopped strawberries.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle with coarse sugar if desired.
- Bake: Bake for 20-25 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, then transfer them to a wire rack to cool completely.
Notes
- Chef tip: For extra flavor, toss the strawberries with a tablespoon of sugar and let them macerate for 15 minutes before adding them to the batter.
- Best substitution: You can substitute the fresh strawberries with an equal amount of frozen strawberries, but keep in mind that they may release more liquid, affecting the muffin texture.
- Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator, then bake as directed.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze cooled muffins in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 20-30 seconds or until warmed through. This may make the muffin slightly soggy.
- Make ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator, then bake as directed.
Nutrition Per Serving
- Calories: 210
- Protein: 3g
- Fat: 8g
- Carbs: 32g
- Fiber: 1g
- Sugar: 16g
- Sodium: 180mg
- Cholesterol: 45mg
- Sat. Fat: 5g
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 up to 1 day ahead. Store it in the refrigerator, then bake as directed.
Overmixing the batter can lead to tough, dry muffins. Mix until just combined to avoid this issue.
Yes, freeze cooled muffins in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Thaw at room temperature before serving.
No, this recipe is not suitable for the air fryer. Air fryers work best with smaller, thinner items that can cook quickly and evenly.
You can substitute the fresh strawberries with an equal amount of frozen strawberries, but keep in mind that they may release more liquid, affecting the muffin texture.
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!
