Strawberry shortcake muffins are a treat that’s perfect for breakfast and for snacking. With fresh strawberries scattered in every tender and moist muffin, you can’t help but drool in anticipation of that first bite.
Just look at these gorgeous red berry filled muffins. They’re perfect. Add a little whipped topping to the side and you’ll no doubt feel like you’re being spoiled.
With so much incredible flavoring happening in every bite, these muffins are as wonderful to eat as they are to look at. I absolutely love looking at these muffins on the counter but nothing can compare to the taste of summer that you get in every bite.
This shortcake muffin recipe is pretty simple. The dough will be a bit more firm than a batter, but thanks to the moisture in the strawberries and wet ingredients in the dough as it bakes, the batter goes from thick to light and fluffy- like magic.
If you’re a strawberry lover like I am, there’s no way one batch is going to last too long in your house.
Shortcake muffin ingredients
- Flour: We need all-purpose flour for the gluten filled base of these muffins.
- Baking powder: Baking powder is the leavening agent that we need to help these muffins puffy up and rise nicely while baking.
- Salt: This is the flavor enhancer and while it won’t make the muffins salty, it will help to bring out the other wonderful flavors in the mix.
- Sugar: We need a little sweetness so adding in granulated sugar is a great way to accomplish this.
- Butter: We’re going to need cold butter to add to the mix. This will help to give us the fats needed for a moist muffin and add in a richness of taste thanks to the butter.
- Strawberries: Using diced fresh strawberries we can get that burst of color and flavor we’re looking for.
- Half and half: This is the liquid that helps to bring the mix together but milk can be substituted if needed.
- Extracts: We want a combination of almond extract and vanilla extract to make sure every bite is packed with the perfect amount of flavor.
- Heavy cream: We’re going to brush the tops of these muffins with heavy cream to make sure that they get the perfect coloration while baking.
- Coarse sugar: Sprinkling some coarse sugar (like turbinado) over the top of these muffins will give us something extra to look at while giving us a nice crunchy sweet topping to sink our teeth into.
How to make strawberry shortcake muffins
- Preheat your oven to 375 degrees F.
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
- Cut in the butter until it’s the size of coarse crumbs about the size of peas. You can use a pastry cutter or the two forks method.
- Mix in the diced strawberries.
- Add in ½ cup of the half and half and the extracts, mixing gently to combine.
- Continue to drizzle the milk in as a soft dough forms. It should be shaggy and barely wet.
- Divide the dough between muffin cups, you should fill about 15-18 muffins in total.
- Brush the tops with the heavy cream and then sprinkle coarse sugar over the top.
- Bake in the oven for 18-20 minutes or until the tops are a light golden brown color.
FAQs for strawberry muffins
These muffins can be stored at room temperature in an airtight container for 3-4 days and still taste great. For longer storage solutions consider placing them in the fridge for up to a week or in the freezer for up to a few months. Just thaw before eating.
The mixture for the shortcake portion of these muffins is much more biscuit-like than a batter. As it is prepped it should be thick like a scone or biscuit mixture would be but it should become wetter as milk is added. That said it should never be as wet as an actual cupcake batter and should remain on the dry side, without being too dry.
Strawberry Shortcake Muffins
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup butter cold
- 1 1/2 cup strawberries diced
- 3/4 cup half and half
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons coarse sugar
- Preheat oven to 375ºF.
- Combine flour, baking powder, salt, and sugar together.
- Cut in the butter until there are crumbs the size of peas.
- Mix the diced strawberries into the flour and butter mixture.
- Add the 1/2 cup of the milk and the extracts, mixing gently. Continue to drizzle in the milk until a soft dough forms, it should be shaggy and barely wet.
- Divide the dough evenly between muffins cups, you should get 15-18 muffins.
- Brush the tops with heavy cream and sprinkle with coarse sugar.
- Bake for 18-20 minutes or until the tops are very lightly golden brown.
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