Imagine indulging in a soft, fluffy muffin that captures the vibrant sweetness of fresh strawberries, all while giving you the warm, nostalgic feeling of a classic strawberry shortcake. These Strawberry Shortcake Muffins are perfect for breakfast, brunch, or even an afternoon treat with a cup of tea. Whether you’re celebrating a special occasion or just want to whip up something delightful for your family, these muffins deliver mouth-watering results and are incredibly easy to make.
Why make this recipe
Reasons to try it
When you’re in the mood for something sweet yet comforting, these Strawberry Shortcake Muffins are your go-to choice! They’re not only quick to prepare but also an absolute hit with both kids and adults alike. Imagine the scent of strawberries and vanilla wafting through your kitchen as they bake – it’s irresistible!
"These muffins were a huge hit at our family brunch! Light, fluffy, and bursting with strawberry flavor. I can’t wait to make them again!" – Sarah J.
Perfect for any occasion, from casual weekday mornings to more festive gatherings, these muffins offer a delightful twist to the traditional treat. They’re budget-friendly too, using simple ingredients you probably already have at home. So why not gather your loved ones and enjoy these delectable muffins fresh from the oven?
How to make Strawberry Shortcake Muffins
The cooking process explained
Making Strawberry Shortcake Muffins is a breeze! With just a few bowls and a muffin tin, you’ll have these delightful pastries on your table in no time. Mixing the dry ingredients, combining the wet ingredients, and folding in those juicy strawberries sets the stage for a delicious bake.
You don’t need to be a seasoned baker to create these muffins; they’re accessible for everyone, making the process even more enjoyable.
What you’ll need
Key ingredients
Here’s what you need for this luscious treat:
- 2 cups all-purpose flour (sifted)
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter (melted and cooled)
- 1 large egg (room temperature)
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 cup fresh strawberries (hulled and diced)
- 2 tbsp powdered sugar (for dusting)
For those looking to make substitutions, you can use almond milk instead of whole milk or try coconut oil in place of butter for a different flavor profile.
Directions to follow
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, combine the melted butter, egg, milk, and vanilla extract. Whisk until smooth and fully incorporated.
- Pour the wet ingredients into the dry mixture, folding gently until just combined. Be careful not to over mix.
- Gently fold in the diced strawberries until evenly distributed.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until golden brown. A toothpick inserted into the center should come out clean.
- Allow muffins to cool for 5 minutes in the pan before transferring them to a wire rack. Dust with powdered sugar before serving for that extra touch.
Best ways to enjoy it
Serving suggestions
These Strawberry Shortcake Muffins shine on their own, but you can elevate the experience by serving them with a dollop of whipped cream or a scoop of vanilla ice cream. For a breakfast twist, try pairing them with Greek yogurt and honey for added creaminess and sweetness.
Don’t forget about toppings! A drizzle of chocolate or a sprinkle of nuts can also add a fun crunch to your muffin experience.
Storage and reheating tips
When it comes to storing your Strawberry Shortcake Muffins, keep them in an airtight container at room temperature for up to three days. If you need them to last longer, you can freeze them! Just wrap each muffin in plastic wrap and store them in a freezer-safe bag for up to three months.
To reheat, simply microwave them for about 15-20 seconds, or pop them in a 350°F oven for about 5-7 minutes until warmed through.
Helpful cooking tips
Pro chef tips
To ensure your muffins turn out perfectly every time, here are some tips:
- Make sure your strawberries are fresh and hulled for the best flavor. Frozen strawberries can work, but they may add excess moisture.
- When measuring flour, spoon it into your measuring cup instead of scooping directly to avoid compacting the flour and making dense muffins.
- Allow your melted butter to cool before mixing it with the eggs to avoid scrambling them.
Creative twists
Different ways to try it
Feel free to experiment! You can add a splash of lemon zest for brightness or swap out strawberries for blueberries or raspberries depending on what’s in season. For a twist on texture, try adding in some chopped nuts or a swirl of cream cheese for a richer muffin.
Common questions
Your questions answered
Can I use frozen strawberries?
Yes, you can use frozen strawberries; just be sure to thaw them first and pat them dry to avoid adding too much moisture to the batter.What’s the prep time for these muffins?
Prep time is about 15 minutes, and total baking time is around 20-25 minutes.How do I know when the muffins are done?
A toothpick inserted into the center should come out clean, and the tops should look golden brown.
With these tips and tricks, your Strawberry Shortcake Muffins will not only taste fantastic but will also become a beloved recipe in your home! Enjoy baking and sharing these delightful treats!
Strawberry Shortcake Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (sifted) Sifted for best results
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/3 cup unsalted butter (melted and cooled)
- 1 large egg (room temperature)
- 3/4 cup whole milk Can substitute with almond milk
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh strawberries (hulled and diced) Fresh strawberries offer the best flavor
- 2 tbsp powdered sugar (for dusting) For serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, combine the melted butter, egg, milk, and vanilla extract. Whisk until smooth and fully incorporated.
- Pour the wet ingredients into the dry mixture, folding gently until just combined. Be careful not to over mix.
- Gently fold in the diced strawberries until evenly distributed.
- Divide the batter among the muffin cups, filling each about 2/3 full.
Baking
- Bake for 20-25 minutes or until golden brown. A toothpick inserted into the center should come out clean.
- Allow muffins to cool for 5 minutes in the pan before transferring them to a wire rack.
- Dust with powdered sugar before serving for that extra touch.