It’s strawberry season and these muffins are the best way to highlight the delicious fruit. If you are looking for a delightful breakfast option or a scrumptious dessert, these strawberry shortcake muffins are a wonderful choice that will leave you craving more.
My boys love fruits and especially any kind of berries. I can hardly save any fresh strawberries to use for baking. Last week I bought a couple of boxes of beautiful strawberries and managed to hide a box to make these delicious shortcake-style muffins.
These strawberry shortcake muffins are not your routine fruity strawberry muffins. This has the texture and the rich flavor of shortcake without the mess. I love these over the traditional shortcakes as they are so easy to serve and each bite has all the flavors.
I have been baking quite a bit of muffins lately and these delicious strawberry shortcake muffins are what I made after baking Cinnamon roll muffins and Cake Yazdi.
It’s strawberry season and if you are looking to make a delicious cake for any event, check out this vegan strawberry cake recipe. It is a beautiful cake and is perfect for strawberry lovers.
Why make strawberry shortcake muffins?
Strawberries are in peak season now and it is the best time to use them to bake. I make a couple of batches and freeze the muffins to enjoy later. Unlike traditional strawberry shortcake, which requires assembly and serving, these muffins offer the convenience of a handheld treat. They are perfect for on-the-go snacking, picnics, and brunches. These muffins are very versatile. They are also very adaptable and can use a mix of flavor combinations. I sometimes use a mix of a couple of berries or add different nuts and flavorings to change it up. This is one of the easiest muffin recipes. I almost say that for many of my muffin recipes, but it is very quick and takes just about 30 minutes from start to finish. This is also an eggless muffin recipe. The ingredients needed to make the strawberry shortcake muffins are very simple and pantry basic.
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Step-by-step process
Bake in the preheated oven for 20 to 22 minutes. The muffin will be a little lighter in color. Baking Powder - Make sure that your baking powder is fresh and not expired. Sugar - I have used white granulated sugar in the muffin batter and also used coarse sugar to sprinkle on top. This is optional though. Salt - Don’t skip the little salt in the shortcake muffin recipe. Butter - Cold, cubed butter is what we will use to cut into the flour. This is what creates the pocket of airy texture in the muffin giving it the shortcake feel. Dairy - I am going to give a few options here. I have used just whole milk and just heavy cream. Just whole milk had less richness and I missed the shortcake feel. Just heavy cream was a little too rich for my liking. What I liked the best was a mix of heavy cream and whole milk and that is what I used in the recipe today. Almond extract - I have used almond extract in the strawberry shortcake muffins. If you don’t have almond extract or are not a fan, use vanilla extract instead. Preheat the oven to 375 F. In a wide bowl, sift 2 cups of flour, 3 teaspoons of baking powder, and half a teaspoon of salt. Add ½ cup of sugar to the flour mixture. Now add the cubed butter and cut it into the flour using a pastry cutter or fork or hands. I used my fingertips and blended the butter with the flour. Do it quickly and don’t let the butter melt. The flour mixture will look like a coarse crumb now. Add the cream and milk mixture along with almond extract and using a spatula combine the muffin batter. The batter will be a little thicker than the usual muffin batter. Using an ice cream scoop or muffin scoop, scoop the batter evenly between the 12 muffin tin holes. Let the muffins cool in the tin for a few minutes (a little longer than usual) and then remove it on a cooling rack to cool entirely.
Expert Tips
This is a shortcake muffin and the batter would be much different from the regular muffin batter. The batter would be thicker and that is absolutely fine. These shortcake muffins might not rise as much as regular muffins, but the texture would be marvelous. So we can safely fill these almost to the top of muffin tins. Add the chopped strawberries after mixing the flour with the butter. This way the strawberries can be combined to evenly distribute throughout the muffin batter. If they are added after the cream/milk is added, we might have to mix it harder to combine and the strawberries would end up becoming mushy. Make sure the butter is really cold. That is what gives the shortcake its texture. These strawberry shortcake muffins will also be a little lighter in color. SO check for doneness using a toothpick and don’t just rely on color.
How to store the shortcake muffins
The strawberry shortcake muffins are very tender. So allow the muffins to cool in the tin before taking them out. Then the muffins can be served right away or cool it entirely on a wire rack before storing. The shortcake muffins can be stored in an airtight container after cooling entirely for a couple of days. Beyond that, they have to be frozen. I freeze the muffins in a freezer-safe bag sealed tightly for 3 months or so.
Frequently asked questions
More strawberry recipes
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