Tasty Strawberry Shortcake Muffins Recipe

If you’re searching for a bright, sweet treat that bursts with fresh fruit and homestyle charm, you absolutely must try this Strawberry Shortcake Muffins Recipe. These muffins are the perfect marriage of crumbly, buttery muffin goodness with juicy, tender strawberries baked right in. Each bite offers a soft yet slightly golden texture, complemented by the delicate hint of almond extract and the fresh strawberry tang. This recipe is simple enough for a weekend baking session but special enough to impress at brunch or with afternoon tea. You’ll fall in love quick, and want to bake these again and again!

Ingredients You’ll Need

Gathering the ingredients for this recipe is delightfully straightforward, as each one plays a key role in bringing the muffins to life. From the fluffy all-purpose flour that forms the base to the fresh strawberries that inject vibrant color and flavor, every element contributes to making these muffins irresistible.

• All-purpose flour (2 cups): The foundation for a tender and light muffin crumb.
• Baking powder (3 teaspoons): Essential for help with rise and fluffiness.
• Sugar (1/2 cup): Adds just the right amount of sweetness to balance the tart berries.
• Salt (1/2 teaspoon): Enhances all the flavors and provides balance.
• Butter (1/2 cup, cold and cubed): Creates a rich, moist texture and crumbly topping effect.
• Almond extract (1/2 teaspoon): Gives a subtle nutty note that pairs beautifully with strawberries.
• Milk (1/2 cup, whole preferred): Hydrates the batter and keeps it tender.
• Heavy cream (1/2 cup): Optional, but adds extra richness and softness (can substitute with milk).
• Fresh strawberries (2 cups, chopped): Star ingredient for juicy bursts of flavor and gorgeous color.

How to Make Strawberry Shortcake Muffins Recipe

Step 1: Prepare the strawberries

Begin by washing and destemming your fresh strawberries, then chop them into small, bite-sized pieces. This ensures that each muffin contains even bursts of juicy strawberry goodness without large chunks disrupting the batter.

Step 2: Cube the cold butter

Cut your cold butter into small cubes and set aside. Using cold butter is crucial here because it helps create a tender crumb texture by blending with the flour in small bits rather than melting completely into the batter.

Step 3: Prep your muffin tin

Line a standard muffin tin with paper liners, or if you prefer, spray lightly with cooking spray. This will make removing the muffins easier and prevent sticking.

Step 4: Preheat your oven

Turn on your oven and set it to 375 degrees Fahrenheit. A properly preheated oven is essential for even rising and lightly browned tops.

Step 5: Mix dry ingredients

In a large bowl, sift together the flour, baking powder, and salt. Add the sugar and stir to combine evenly. Sifting not only removes lumps but also aerates the mixture, which leads to lighter muffins.

Step 6: Cut in the butter

Add the cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, quickly blend the butter with the flour until the mixture resembles coarse crumbs. Be sure not to overwork it or let the butter melt.

Step 7: Fold in strawberries

Gently fold most of the chopped strawberries into the flour and butter mixture, reserving a few pieces to top the muffins later. This ensures the berries are evenly distributed without being crushed.

Step 8: Add wet ingredients

Combine the milk and heavy cream (or extra milk if skipping cream) and almond extract. Pour this liquid mixture into the dry ingredients and carefully fold together until just combined. The batter will be thicker than typical muffin batters, which is perfect for a firm, moist crumb.

Step 9: Scoop batter into tins

Using an ice cream scoop or large spoon, evenly divide the batter among the 12 muffin cups. This helps keep the muffins evenly sized and promote uniform baking.

Step 10: Add finishing touches and bake

Top each muffin with a few reserved strawberry pieces and, if you like, a sprinkle of coarse sugar for a delightful crunch. Bake for 20 to 22 minutes. The muffins will be pale golden and gently spring back when touched.

Step 11: Cool muffins

Allow the muffins to cool in the tin for a few extra minutes—it helps them set properly. Then transfer them to a cooling rack to avoid condensation and sogginess on the bottoms.

How to Serve Strawberry Shortcake Muffins Recipe

Garnishes

For an extra touch, serve your strawberry shortcake muffins with a dollop of whipped cream or a dusting of powdered sugar. Fresh sliced strawberries on top enhance their visual appeal and boost the fruity flavor.

Side Dishes

These muffins pair wonderfully with a light breakfast spread—think creamy yogurt, honey, and fresh berries—or a simple cup of hot coffee or tea, balancing the sweet and tart elements effortlessly.

Creative Ways to Present

Try slicing the muffins in half and spreading a thin layer of mascarpone or vanilla cream cheese inside for a decadent snack. For brunch, serve alongside a chilled glass of sparkling rosé for a festive flair.

Make Ahead and Storage

Storing Leftovers

Place leftover muffins in an airtight container and store at room temperature for up to 2 days. After that, their freshness and texture start to diminish, so try to enjoy them quickly!

Freezing

These strawberry shortcake muffins freeze remarkably well. Wrap each muffin individually in plastic wrap and place in a freezer-safe bag or container for up to 3 months. When ready to eat, thaw overnight in the fridge.

Reheating

Warm frozen or stored muffins in a toaster oven or regular oven at 325 degrees Fahrenheit for about 10 minutes. This revives their fresh-baked texture without drying them out.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain the frozen strawberries well to avoid extra moisture making the batter too wet. Fresh is preferred for the best texture and flavor.

What can I substitute for heavy cream?

If you don’t have heavy cream, you can use an extra 1/2 cup of milk. The muffins may be slightly less rich but still delicious and moist.

Can I make these muffins vegan?

With some swaps like plant-based milk, vegan butter, and a flax egg instead of regular eggs (though this recipe doesn’t call for eggs), you can create a vegan version. The texture may differ, but the strawberry flavor will shine through.

Why is almond extract used?

Almond extract adds a subtle, nutty aroma that complements the strawberries beautifully. It’s a small touch that elevates the overall flavor profile.

How should I store the muffins if I want to keep them fresh longer?

Keeping them in an airtight container in the fridge will extend freshness by a couple of days, but allow them to come to room temperature or warm slightly before eating to enjoy the best texture.

Final Thoughts

These Strawberry Shortcake Muffins Recipe bring so much joy and color to any day. They’re straightforward to make, bursting with fresh strawberry flavor, and just perfect with a warm cup of coffee or as a sweet snack. I highly encourage you to give this recipe a try soon—you’ll be greasing your muffin tins for many happy mornings to come!

Strawberry Shortcake Muffins Recipe

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These Strawberry Shortcake Muffins are a delightful twist on the classic dessert, offering moist, tender muffins bursting with fresh strawberry flavor. Made with a mixture of flour, baking powder, sugar, cold butter, milk, and cream, these muffins are perfect for breakfast, brunch, or a sweet snack. Topped with extra strawberries and optional coarse sugar for a touch of crunch, they bake to a light golden color and are best enjoyed slightly cooled.

• Author: Paula
• Prep Time: 12 minutes
• Cook Time: 20 minutes
• Total Time: 32 minutes
• Yield: 12 muffins
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Dry Ingredients

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

Wet Ingredients

• 1/2 cup Butter (cold and cubed)
• 1/2 teaspoon Almond extract
• 1/2 cup Milk (whole milk recommended)
• 1/2 cup Heavy cream (optional, can be replaced with 1/2 cup additional milk)

Fruit

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

Instructions

1. Wash and chop: Wash the strawberries thoroughly, remove the stems, and chop them into small bite-sized pieces. Measure out 2 cups and place them in a bowl.
2. Cube the butter: Cube the cold butter and keep it ready for mixing with the dry ingredients.
3. Prepare muffin tin: Line a standard muffin tin with muffin liners or spray the muffin tins with cooking spray to prevent sticking.
4. Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when the batter is mixed.
5. Sift dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
6. Add sugar: Stir the sugar into the sifted flour mixture.
7. Cut in butter: Add the cold cubed butter to the flour mixture and use a pastry cutter, fork, or your fingertips to blend the butter into the flour quickly without melting it. The mixture should resemble coarse crumbs.
8. Add strawberries: Gently fold the chopped strawberries into the flour and butter mixture, reserving a few pieces to place on top of the muffins later.
9. Combine wet ingredients: In a separate bowl, mix the milk, heavy cream, and almond extract together. Pour this liquid mixture into the flour and strawberry mixture and gently fold with a spatula until just combined. The batter will be thicker than typical muffin batter.
10. Scoop batter: Using an ice cream scoop or muffin scoop, evenly distribute the batter into the 12 prepared muffin tin holes.
11. Add topping: Place the reserved strawberry pieces on top of each muffin and optionally sprinkle with coarse sugar for added texture.
12. Bake: Bake the muffins in the preheated oven for 20 to 22 minutes, or until they are lightly golden and a toothpick inserted into the center comes out clean.
13. Cool: Allow the muffins to cool in the tin for a few minutes longer than usual to set properly, then transfer them to a cooling rack to cool completely before serving.

Notes

• You can skip the heavy cream and substitute with an additional 1/2 cup of milk if preferred.
• Using cold butter and quickly blending into the flour is key to achieving a tender crumb texture.
• Fresh strawberries provide the best flavor, but frozen can be used if thawed and drained well.
• Sprinkling coarse sugar on top before baking adds a nice crunch and sweetness.
• Be careful not to overmix the batter after adding wet ingredients to keep the muffins light and fluffy.