Strawberry Shortcake Muffins

Name: Strawberry Shortcake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup milk; ½ cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1 ½ cups fresh strawberries, hulled and chopped

Highlighted under: Classic Baking Recipes

I absolutely adore these Strawberry Shortcake Muffins! They’re a delightful treat that combines the light, fluffy texture of muffins with the sweet, juicy flavor of fresh strawberries. Each bite is a taste of summer, making them perfect for breakfast or a snack throughout the day. Baking these muffins is a simple yet rewarding process, and I love how the aroma of strawberries and vanilla fills the kitchen. They’re easy to whip up and are sure to impress anyone who takes a bite!

Created by

Emily

Last updated on 2026-02-04T16:58:27.505Z

When I first decided to make these Strawberry Shortcake Muffins, I was searching for a recipe that captured the essence of summer. The combination of fresh strawberries and a hint of vanilla in a soft muffin really brings joy to each bite. I learned that using fresh, ripe strawberries not only enhances the flavor but also keeps the muffins moist. This little trick made all the difference!

Another key to success is not to overmix the batter. I found that gently folding in the strawberries preserves the light texture we all love in muffins. These muffins have become a favorite in my household, and I often double the recipe because they disappear so quickly!

Why You'll Love These Muffins
Light and fluffy texture bursting with strawberry flavor
Easy to make and perfect for any time of day
Great for sharing at brunch or gatherings

Perfecting Your Muffin Texture

Achieving the ideal texture in muffins is crucial for a delightful eating experience. When mixing the wet and dry ingredients, take care to stir gently until just combined. Overmixing can lead to dense and tough muffins, which is not what we’re aiming for. A few lumps in the batter are perfectly fine; they often air out during baking and result in that light, fluffy texture we all love.

One key aspect to ensure lightness is the proper incorporation of air into the batter. When you combine the eggs, milk, and melted butter, whisk them together until they are fully blended but not frothy. This will help provide the right moisture and fat content, which is essential for creating that soft crumb in each muffin.

Choosing the Right Strawberries

Fresh strawberries are the star of these muffins, so selecting ripe, sweet berries is paramount. Look for strawberries that are bright red with a shiny surface and avoid those that are dull or overly soft. The flavor of your muffins will directly depend on the quality of your strawberries, so consider sourcing them from a local farmers' market for the best taste.

If fresh strawberries are out of season, you can opt for frozen ones, but be sure to thaw and drain them thoroughly. This prevents excess moisture from making the batter too wet, which can result in gummy muffins. Remember to chop the strawberries into uniform pieces to ensure even distribution throughout the batter.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients

1 cup milk
½ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract

Mix-ins

1 ½ cups fresh strawberries, hulled and chopped

Make sure your strawberries are ripe for the best flavor!

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Add Strawberries

Fold in the chopped strawberries gently to avoid breaking them apart.

Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake

Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your fresh muffins with a cup of tea or coffee!

Pro Tips

For added sweetness, feel free to sprinkle some sugar on top of the muffins before baking.

Storage and Make-Ahead Tips

These Strawberry Shortcake Muffins are best enjoyed fresh, but if you want to make them ahead of time, store them in an airtight container at room temperature for up to two days. For longer storage, consider freezing them. To do this, allow the muffins to cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.

When you’re ready to enjoy your muffins, simply thaw them in the refrigerator overnight or pop them in the microwave for a few seconds until warmed through. This helps to retain their softness and ensures you get that delightful texture back when you bite into them.

Variations to Explore

While the classic strawberry flavor is hard to beat, feel free to get creative with your muffins! You can add a handful of chocolate chips for a sweet twist, or fold in some lemon zest to enhance the strawberry flavor with a refreshing zing. Nuts like chopped pecans or walnuts also make a great addition if you enjoy a bit of crunch in your baked goods.

For a healthier option, consider substituting half of the all-purpose flour with whole wheat flour. This will add a nutty flavor and boost the fiber content without compromising the overall texture of the muffins. Just be aware that whole wheat flour can absorb more moisture, so you might need to slightly increase the liquid ingredients.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them to avoid excess moisture in the muffins.

→ How should I store the muffins?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

→ Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend.

→ How can I add more flavor?

You can add lemon zest or almond extract for an extra flavor boost!