Strawberry Shortcake Muffins Recipe

If you’re craving a treat that perfectly balances the juiciness of fresh berries with the tender crumb of a classic baked good, you’re in for a delight with this Strawberry Shortcake Muffins Recipe. These muffins capture all the charm of a strawberry shortcake dessert but in a handheld, convenient form. Bursting with fresh strawberry pieces and infused with a hint of almond extract, each bite is a little celebration of springtime sweetness and buttery goodness. Whether for breakfast, brunch, or an afternoon snack, these muffins are quick to whip up and impossible to resist.

Ingredients You’ll Need

This Strawberry Shortcake Muffins Recipe comes together with simple, everyday ingredients that each play a vital role in getting that perfect texture and flavor. From the all-purpose flour that gives structure to the fresh strawberries adding juicy bursts, every component contributes to the muffins’ charming appeal.

• All-purpose flour (2 cups): The foundation that provides structure and tenderness to your muffins.
• Baking powder (3 teaspoons): Essential for helping the muffins rise and become light and fluffy.
• Sugar (1/2 cup): Adds just the right touch of sweetness without overwhelming the strawberries.
• Salt (1/2 teaspoon): Balances flavors and enhances the overall taste.
• Butter, cold and cubed (1/2 cup): Creates a tender, flaky texture with a rich buttery flavor.
• Almond extract (1/2 teaspoon): A subtle, warm note that complements the strawberries beautifully.
• Milk, whole preferred (1/2 cup): Helps bring moisture and richness to the batter.
• Heavy cream (1/2 cup, optional): Makes the muffins extra moist and tender; can be substituted with more milk.
• Fresh strawberries, chopped (2 cups): The star ingredient delivering juicy bursts and vibrant color throughout each muffin.

How to Make Strawberry Shortcake Muffins Recipe

Step 1: Prepare the Strawberries and Butter

Start by thoroughly washing your strawberries and removing the stems. Then chop them into small, bite-size pieces to ensure every muffin gets a delicious burst of fresh flavor. Next, cube the cold butter so it’s ready for the mixing stage. Keeping the butter cold is critical for creating that lovely crumbly texture.

Step 2: Get Your Muffin Tin Ready and Preheat the Oven

Line your standard muffin tin with liners or generously spray it with cooking spray to prevent sticking. Preheat your oven to 375°F, which is the ideal temperature for baking these muffins to a golden, tender perfection.

Step 3: Combine Dry Ingredients

In a large bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning. Sifting also helps keep the mixture light and airy, resulting in muffins with a tender crumb. Then stir in the sugar.

Step 4: Incorporate the Butter into the Flour Mixture

Now add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingertips to quickly mix the butter into the flour. The goal is to create a coarse mixture that looks like crumbs — this step is essential for creating a delightfully crumbly texture, so avoid melting the butter as you work.

Step 5: Add the Strawberries

Fold the chopped strawberries into the flour and butter mixture, stirring gently to distribute them evenly throughout the batter. Be careful not to overmix, or the strawberries might release too much juice and make the batter soggy. Save a few strawberry pieces to decorate the tops of your muffins for that extra inviting look.

Step 6: Mix in the Wet Ingredients

In a separate bowl, combine the milk, heavy cream (if using), and almond extract. Pour this mixture over the dry ingredients, then gently fold everything together with a spatula until just combined. The batter should be a little thicker than your usual muffin batter — this is perfect for holding all those strawberry pieces in place.

Step 7: Fill the Muffin Tin and Bake

Using an ice cream scoop or a large spoon, evenly distribute the batter among the 12 muffin cups. Top each muffin with a few reserved strawberry pieces and a sprinkle of coarse sugar if you like an added hint of crunch and sparkle. Bake in the preheated oven for 20 to 22 minutes. You’ll know they’re done when the tops turn a light golden color and a toothpick inserted in the center comes out clean.

Step 8: Cool and Enjoy

Allow the muffins to cool in the tin for a few minutes before transferring them to a cooling rack to cool completely. This extra cooling time ensures they set perfectly without getting soggy. These Strawberry Shortcake Muffins Recipe treats are best enjoyed slightly warm or at room temperature.

How to Serve Strawberry Shortcake Muffins Recipe

Garnishes

To elevate these muffins even further, try topping them with a dollop of whipped cream or a light dusting of powdered sugar. You can also add a few fresh strawberry slices on top just before serving for an extra pop of color and flavor that’s sure to impress.

Side Dishes

These muffins pair wonderfully with light, fresh side dishes such as a crisp green salad or a fruit platter. For brunch, serve them alongside eggs and bacon, or enjoy them as part of a rustic tea spread with herbal teas and light cheeses.

Creative Ways to Present

For a fun twist, slice the Strawberry Shortcake Muffins horizontally and layer them with whipped cream and more fresh strawberries for mini strawberry shortcake sandwiches. Alternatively, serve them warm with a drizzle of honey or a smear of clotted cream to recreate the comforting flavors of a classic Southern dessert.

Make Ahead and Storage

Storing Leftovers

Store your leftover Strawberry Shortcake Muffins in an airtight container at room temperature for up to two days. This keeps them soft and moist. For longer storage, the fridge is an option but may slightly dry them out, so warming before serving is recommended.

Freezing

These muffins freeze beautifully! Wrap them individually in plastic wrap and place them in a sealed freezer bag. They will keep for up to three months. When ready to enjoy, thaw at room temperature or reheat straight from the freezer.

Reheating

For the best experience, reheat muffins in a preheated oven at 325°F for about 10 minutes or until warm throughout. You can also microwave them for 20-30 seconds but be mindful this might soften the crust.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal for this Strawberry Shortcake Muffins Recipe due to their texture and flavor, you can use frozen berries if necessary. Just be sure to thaw and drain them well to prevent excess moisture from making the batter soggy.

Can I substitute the butter with oil?

Butter provides a tender crumb and rich flavor, so it’s recommended for this recipe. However, if you need to substitute, use an equal amount of a neutral oil like vegetable or canola oil, but expect a slightly different texture and less buttery taste.

Is almond extract necessary?

Almond extract adds a lovely subtle note that enhances the strawberries, but if you don’t have it on hand, you can omit it or replace it with vanilla extract for a different but still delicious flavor.

How can I make these muffins dairy-free?

To make these dairy-free, try swapping the butter for a dairy-free margarine and use plant-based milk and cream alternatives such as almond or oat milk and coconut cream.

Can I make mini muffins with this recipe?

Yes! Just reduce the baking time to about 12-15 minutes and adjust the portion size accordingly. Mini muffins make great bite-sized treats for parties or lunchboxes.

Final Thoughts

This Strawberry Shortcake Muffins Recipe is truly a crowd-pleaser that combines the fresh, fruity brightness of strawberries with a light, buttery crumb that melts in your mouth. Perfect for sharing with friends or savoring during a quiet moment with a cup of tea, these muffins are sure to become a go-to favorite. So grab your mixing bowl and fresh strawberries, and treat yourself to a batch today — you won’t regret it!

Strawberry Shortcake Muffins Recipe

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Delight in these moist and flavorful Strawberry Shortcake Muffins, bursting with fresh strawberries and a hint of almond extract. Perfect for breakfast or a sweet snack, these muffins combine the classic taste of strawberry shortcake in an easy-to-make baked treat.

• Author: Paula
• Prep Time: 12 minutes
• Cook Time: 20 minutes
• Total Time: 32 minutes
• Yield: 12 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Dry Ingredients

• 2 cups All-purpose flour
• 3 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/2 cup Sugar

Wet Ingredients

• 1/2 cup Butter (cold and cubed)
• 1/2 teaspoon Almond extract
• 1/2 cup Milk (whole milk preferred)
• 1/2 cup Heavy cream (optional, can replace with 1/2 cup more milk)

Fruits

• 2 cups Strawberries (washed, destemmed, chopped into bite-size pieces)

Instructions

1. Wash and Chop Strawberries: Wash the strawberries thoroughly, remove the stems, then chop them into small bite-sized pieces. Measure out 2 cups and place them in a bowl.
2. Cube the Butter: Cut the cold butter into small cubes and keep it ready for mixing.
3. Prepare Muffin Tin: Line a standard muffin tin with muffin liners or spray with cooking spray if liners are not used.
4. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
5. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt.
6. Add Sugar: Mix the sugar into the sifted dry ingredients evenly.
7. Cut in Butter: Add the cubed cold butter to the flour mixture and use a pastry cutter, fork, or fingertips to blend the butter into the flour quickly. The mixture should resemble coarse crumbs without letting the butter melt.
8. Mix in Strawberries: Fold in the chopped strawberries evenly through the flour-butter mixture, reserving a few pieces to top the muffins later.
9. Combine Wet Ingredients and Batter: In a separate container, mix the milk and heavy cream along with the almond extract. Pour this into the dry ingredient mixture and fold gently with a spatula to combine. The batter will be thicker than typical muffin batter.
10. Scoop Batter into Muffin Tin: Use an ice cream scoop or muffin scoop to evenly distribute the batter into the 12 prepared muffin tin holes.
11. Top Muffins: Place some reserved strawberry pieces on top of each muffin and optionally sprinkle with coarse sugar for added texture and sweetness.
12. Bake: Bake the muffins in the preheated oven for 20 to 22 minutes until they are lightly golden and cooked through.
13. Cool: Allow the muffins to cool in the tin for a few minutes, slightly longer than usual, before transferring them to a cooling rack to cool completely.

Notes

• For a dairy-free version, substitute milk and cream with plant-based alternatives.
• If heavy cream is not available, use 1 cup of milk instead.
• Ensure the butter stays cold to achieve a tender, crumbly texture in the muffins.
• You can sprinkle coarse sugar on top before baking to add a subtle crunch and sweetness.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.