Delicious muffins straight from the oven are a fantastic breakfast treat. These are not ordinary muffins. Strawberry shortcake muffins have a shortcake texture and are loaded with fresh strawberries. Complete this with a little whipped cream and juicy berries for a delicious sweet treat!
What makes these strawberry Shortcake Muffins the best!
One bite of these buttery shortcake muffins and you will be in love. They are very similar to a traditional shortcake recipe with juicy berries gently mixed into the batter and piled high into muffin cups. Without being overly sweet these muffins make a delicious breakfast, brunch or even dessert!
strawberries- get red, ripe, juicy berries during strawberry season for the best results. It's best to find ripe strawberries at your local farmers market.
all-purpose flour- gives the best flaky texture.
butter- cold butter is crucial for a shortcake muffin. I grate my butter and then place it in the freezer while I finish getting the remaining ingredients together.
milk- I always use whole milk when making shortcakes and biscuits. You could use buttermilk, but I would not recommend skim milk or low-fat milk.
First in a large bowl whisk together the dry ingredients; flour, salt and baking powder.
Next you will cut in the butter with a pastry blender or grate the butter directly into the bowl. You will want to incorporate the butter and flour together until the flour mixture looks like wet sand.
Then fold the strawberries into the flour before adding the milk. This will make it easier to mix the strawberries into the muffin batter without mashing them.
Add the milk and use a rubber spatula to gently incorporate the milk into the batter. Make sure to scrap the sides of the bowl well so there are no dry streaks of flour remaining.
Use cooking spray to lightly coat the muffin pan. You can also use paper liners if you prefer. Scoop the batter into the muffin pan. It is okay to over fill the muffin tins because these muffins will not rise as much as regular muffins do.
Add a teaspoon of sugar to the top of the muffins to give them a little extra crunchy exterior.
Bake at 400 for 15-16 minutes. The muffins will have a golden brown crust.
While the muffins are baking you can make the whipped topping by mixing heavy cream, vanilla extract and powder sugar with a hand mixer. Start at a low speed and gradually increase power. Beat till you have stiff peaks and cream has doubled in size.
Also add the remaining ½ pint of chopped berries to a small bowl. Sprinkle with remaining 2 teaspoons of sugar. The sugar will bring out the natural sweetness and make these fresh berries even better!
These muffins are the best served warm straight from the oven with a little whipped cream and juicy strawberries. They would also make a fantastic dessert with a scoop of vanilla ice cream!
How to store
Allow the strawberry muffins to cool on a wire rack before storing. Keep in an airtight container for 1-2 days. These are better warmed in the microwave for about 30 seconds!
- Make sure that your butter is cold! I like to grate my butter and stick it in the freezer while I prep my other ingredients and then cut it into the flour with a pastry blender.
- If you prefer you can use standard muffin liners. These were very easy to pop out of the tin with just a little cooking spray.
Can frozen strawberries be substituted for fresh?
Frozen berries will contain more water so that when the thaw it may cause extra moisture in the shortcake muffin. I can not recommend using frozen strawberries.
Looking for other delicious muffin recipes? Try these!
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Strawberry Shortcake Muffins
- muffin tin
- hand mixer
- 2 ¾ cups all purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons + 1 teaspoon sugar, divided
- ¾ cup cold butter, grated
- 1 cup whole milk
- 1 pint strawberries, chopped
Whipped Cream & Berries
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- ½ pint strawberries, chopped
- 2 teaspoons sugar
- Preheat oven to 400 degrees. Grease a muffin tin.
- In a large bowl add 3 tablespoons sugar, flour, salt and baking powder. Whisk ingredients well.
- Add grated butter to flour mixture. Use a pastry cutter to blend butter into flour until mixture.
- Add 1 pint of chopped strawberries to the flour and stir gently with spatula.
- Pour in the milk and using a spatula scrap the sides and bottom of the bowl to incorporate the milk with the flour mixture. Be careful not to mash the berries.
- Drop spoonfuls of dough into muffin tin dividing evenly into each cup.
- Sprinkle the tops of the muffins with a teaspoon of sugar. Bake for 16 minutes.
Whipped Cream & Berries
- While shortcake muffins are baking make the whipped topping. Add heavy cream, vanilla extract and powdered sugar to a bowl and whip until stiff peaks form. This will take 3-4 minutes with an electic mixer.
- Add the strawberries to a bowl and sprinkle with the remaining 2 teaspoons of sugar.
- To assemble place the muffin on a serving plate and top with a dallop of whipped cream and a spoonful of fresh strawberries.