Name: Strawberry Shortcake Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: All-purpose flour – 2 cups; Baking powder – 2 tsp; Baking soda – 1/2 tsp; Salt – 1/4 tsp; Granulated sugar – 1/2 cup; Unsalted butter (melted) – 1/2 cup; Buttermilk – 1 cup; Egg – 1; Vanilla extract – 1 tsp; Fresh strawberries (chopped) – 1 1/2 cups; Coarse sugar (optional, for topping)

Why You’ll Love Strawberry Shortcake Muffins Recipe

These strawberry shortcake muffins are moist, flavorful, and packed with fresh strawberries. They offer all the taste of traditional shortcake in portable, hand‑held form. They’re simple to make with basic ingredients, perfect for using in‑season strawberries, and great for picnics, brunches, or sweet breakfasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all‑purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup sugar
½ cup cold butter, cubed
½ teaspoon almond extract (optional)
½ cup milk
½ cup heavy cream (can substitute more milk)
2 cups strawberries, chopped into bite‑size pieces

Directions

Preheat your oven to 375°F (190°C). Prepare a standard muffin tin by lining it with muffin liners or spraying with cooking spray.
Wash and destem the strawberries, then chop them into bite‑size pieces and set aside.
In a large bowl, sift together the flour, baking powder, salt, and sugar.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the chopped strawberries, reserving a few pieces to place on top of the muffins.
Add the milk, heavy cream, and almond extract (if using). Gently mix until just combined.
Scoop the batter into the prepared muffin tin, filling each cup evenly. Place the reserved strawberry pieces on top and sprinkle with a little sugar if desired.
Bake in the preheated oven for about 20–22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes about 12 muffins.
Prep time: ~10 minutes
Bake time: 20–22 minutes
Total time: ~30 minutes

Variations

Use a mix of berries like blueberries and raspberries for a more colorful batch.
Swap almond extract with vanilla or lemon zest for a different flavor profile.
Add a crumb topping made of butter, flour, and sugar for extra texture.
Drizzle with a simple glaze made from powdered sugar and milk for added sweetness.
Fold in white chocolate chips for a fun twist.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a freezer‑safe bag for up to 3 months. To reheat, warm muffins in the oven at low heat or microwave briefly until heated through.

FAQs

How do I keep the strawberries from sinking in the muffins?

Toss chopped strawberries in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom.

Can I use frozen strawberries?

Yes, but thaw and drain them well first and reduce some of the liquid in the recipe to avoid soggy batter.

Can I make these muffins dairy‑free?

Yes, substitute dairy milk and cream with plant‑based alternatives and use dairy‑free butter.

Why didn’t my muffins rise well?

Ensure your baking powder is fresh and don’t overmix the batter once the wet and dry ingredients are combined.

Can I add other fruits?

Absolutely! Blueberries, raspberries, or a mixed berry combination work nicely.

Can I add vanilla extract instead of almond extract?

Yes, vanilla extract is a great substitute if you prefer its flavor.

How do I know when muffins are done?

Insert a toothpick in the center—it’s done when it comes out clean or with a few moist crumbs.

Can I make mini muffins instead?

Yes, reduce bake time to around 12–15 minutes and use a mini muffin pan.

Can I sweeten the strawberries before baking?

You can mix the strawberries with a bit of sugar before adding them to the batter if you want extra sweetness.

What’s the best way to serve these muffins?

Serve slightly warm, on their own or with a pat of butter or cream cheese.

Conclusion

These strawberry shortcake muffins are a delicious way to enjoy fresh strawberries any time of year. With a tender texture and rich flavor, they’re sure to become a favorite for breakfasts, desserts, and gatherings. Easy to make and adaptable with variations, they bring the classic taste of strawberry shortcake into a convenient muffin form that everyone will love.