The first time I made these strawberry shortcake muffins I was after the light crumb of a biscuit and the sweetness of a shortcake — all in one hand-held bite.
They delivered: tender, slightly sweet tops and juicy pockets of strawberry that fold into the batter without turning soggy.
This recipe is simple enough for a weekday bake and special enough to bring to a brunch or potluck.
I like to keep a batch in the freezer for school mornings and save a few for guests.
If you love muffin-based desserts, these will become a go-to in your rotation.
Why You’ll Love This Recipe
- Quick to mix with pantry-friendly ingredients.
- Tender, cakey crumb with bright fruity pockets.
- Holds up well for baking in standard muffin tins.
- Easy to scale up or down for more or fewer muffins.
The texture is tender and cake-like rather than dense, with a thin, golden top that gives way to a moist interior. Fresh strawberries melt into little bright bursts, balancing the vanilla-scented batter. The crumb is slightly crumbly like a good shortcake but moist enough to stay fresh for days if stored correctly.
“These muffins tasted exactly like summer in a bite — strawberry-forward and light. My kids devoured them in minutes!” — Emily, reader
Key Ingredients
Unsalted butter (melted and cooled) — Butter adds flavor and keeps the crumb tender because it interferes with gluten formation. Melted butter blends quickly into the batter for a consistent texture; cool it slightly so it doesn’t cook the egg when mixed.
All-purpose flour (2 cups, sifted) — This is the structural backbone. Sifting adds air and helps you measure more accurately. For slightly lighter muffins, measure flour by spooning it into a cup and leveling, rather than scooping.
Fresh strawberries (1 cup, hulled and diced) — Fresh fruit gives bright acidity and color that canned or frozen can’t fully replicate. If strawberries are very juicy, toss them in a tablespoon of flour to prevent sinking and bleeding.
Baking powder (2 tsp) — This leavening gives the muffins their lift and light crumb. Make sure your baking powder is fresh (less than 6 months for best rise).
Full ingredient list:
- 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)
A quick note: if you like strawberry-based desserts, you might enjoy my recipe for chocolate-dipped strawberry cheesecake as a decadent companion for special occasions.
Step-by-Step Instructions
Step 1: Prepare the oven and tin
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease each cup with butter.
Warm ovens give a better oven-spring for these muffins, so allow the oven to reach full temperature before baking.
Pro Tip: Lining the tin keeps edges neater and makes storage easier; parchment liners with ridges hold their shape better.
Step 2: Combine the dry ingredients
In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well blended.
Whisking distributes the baking powder and dissolves clumps, which helps with an even rise.
Pro Tip: A quick riffle with the whisk for 10–15 seconds aerates the mixture and improves texture.
Step 3: Mix the wet ingredients
In a separate bowl, whisk the cooled melted butter, the room-temperature egg, whole milk, and vanilla extract until smooth.
Temper the butter so it’s warm but not hot, or the egg could cook and make the batter lumpy.
Pro Tip: If your butter is too hot, rest it 3–4 minutes after melting; warm butter blends into milk neatly.
Step 4: Combine wet and dry — gentle folding
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Stop mixing when you still see a few streaks of flour; overmixing develops gluten and yields dense muffins.
Pro Tip: Use a rubber spatula and fold with quick, deliberate strokes; aim for a batter with a few small pockets of unmixed flour.
Step 5: Fold in the strawberries
Gently fold the diced strawberries into the batter, being careful not to break them up or overmix.
If the berries are very juicy, toss them first in a tablespoon of flour to reduce sinking and color bleed.
Pro Tip: Fold in strawberries using two or three gentle turns; broken berries make the batter pink and can thin the crumb.
Step 6: Divide into the muffin cups
Divide the batter evenly among the muffin cups, filling each about two-thirds full for a rounded top.
Even fills help each muffin bake at the same rate and prevent overly tall or undercooked centers.
Pro Tip: Use an ice cream scoop for consistent portioning; it saves time and yields uniform muffins.
Step 7: Bake and test for doneness
Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Rotate the pan once mid-bake if your oven has hot spots for even coloring.
Pro Tip: Look for a pale-golden top and slight spring-back when pressed lightly; a wet batter on the toothpick means a few extra minutes.
Step 8: Cool and finish
Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar right before serving to keep the finish light and pretty.
Pro Tip: Cooling on a wire rack prevents steam from making the bottom soggy and preserves the crisp top.
If you like experimenting with muffin textures, try techniques used in my coffee cake muffins for different crumb outcomes.
Expert Tips for Success
- Room temperature egg and milk make for a uniform emulsion with melted butter; cold ingredients can cause little butter droplets that affect texture.
- Measure flour correctly: spoon into the cup and level it off; avoid packing the flour, which leads to heavy muffins.
- Check your baking powder: if it’s older than six months, replace it for reliable lift.
- To prevent strawberries from sinking, toss diced berries in a tablespoon of flour before folding them into the batter; this absorbs excess juice and helps them stay suspended.
- Don’t overmix. Stir until the dry streaks mostly disappear; a few lumps are okay. Overworking develops gluten and makes muffins chewy.
- If your strawberries are very sweet and watery, reduce milk by one to two tablespoons to avoid a runny batter.
- For extra flavor, add a teaspoon of lemon zest to the batter to elevate the strawberry brightness without competing.
- Use paper liners if you plan to freeze individual muffins; they thaw cleanly and peel away without sticking.
- If tops brown too fast, tent with foil halfway through baking to avoid over-browning while the center finishes.
- For consistent results, rotate the pan 180 degrees halfway through baking, especially in small ovens that heat unevenly.
- If you want a crisp streusel, mix 2 tbsp cold butter, 3 tbsp flour, 2 tbsp sugar and a pinch of salt and sprinkle before baking for a crunchy top.
- For a less-sweet, more shortcake-like profile, reduce granulated sugar by 1–2 tablespoons and dust more powdered sugar when serving.
I often compare textures and ideas with other bakes; the approach used in pumpkin muffins offers useful notes on moisture control that translate well here.
Storage & Freezing
Room temperature: Store muffins in an airtight container at room temperature for up to 2 days.
Place a paper towel under and over the muffins to absorb excess moisture and prevent sogginess.
Refrigerator: Keep muffins in an airtight container in the fridge for up to 5 days.
Bring to room temperature or warm briefly before serving for best texture.
Freezer: To freeze, wrap individual cooled muffins in plastic wrap and place in a zip-top freezer bag.
They freeze well for up to 2 months.
Thawing & reheating: Thaw overnight in the fridge or for an hour at room temperature.
Reheat in a 325°F (160°C) oven for 6–8 minutes or in a toaster oven for 4–6 minutes for a freshly-baked crisp top.
For a quick microwave option, heat on high for 12–15 seconds with a damp paper towel over the muffin to retain moisture.
For portable gifting, freeze muffins individually and place in a decorative box; thaw the night before for easy presentation.
If you plan to freeze with frosting or powdered sugar, add the finishing dusting after thawing to keep the look fresh.
A quick bake-and-freeze tip: cool completely before wrapping; residual heat causes condensation and freezer burn.
I sometimes store leftover berries and crumbs as inspiration for small treats similar to my valentine strawberry cookies approach to fruit-forward snacks.
Variations & Substitutions
- Lemon-Strawberry Shortcake Muffins: Add 1 tsp lemon zest and replace 1 tbsp of milk with lemon juice for bright acidity.
- Streusel-Topped: Top batter with a simple streusel of butter, flour, and sugar before baking for crunch.
- Dairy-free swap: Use melted coconut oil in place of butter and a plant-based milk (unsweetened almond or oat) for dairy-free muffins.
- Whole-wheat or gluten-free: Replace up to half the flour with whole-wheat pastry flour for nuttier flavor, or use a 1:1 gluten-free flour blend; expect slightly denser results.
- Cream cheese swirl: Add small dollops of sweetened cream cheese into the batter and swirl lightly for a richer breakfast muffin.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes, but use them frozen and do not thaw. Toss the frozen diced berries in a tablespoon of flour to limit bleeding, fold them straight into the batter, and add a minute or two to the bake time if the batter cools down. This prevents a pink batter and soggy centers.
Q: How do I stop strawberries from sinking to the bottom?
A: Toss diced berries in a tablespoon of flour before folding. Also, fold gently and only until combined. Overmixing thins the batter, which encourages fruit to sink.
Q: Can I prepare the batter ahead of time?
A: You can mix dry and wet ingredients separately and combine them right before baking. Pre-mixed full batter is best baked within an hour; the baking powder begins to lose potency if left too long.
Q: How can I make these dairy-free or vegan?
A: Swap melted coconut oil for butter and use a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) for a vegan version. Use plant milk instead of whole milk. Texture will be slightly different but still delicious.
Q: How do I tell when muffins are done without a toothpick?
A: Look for a light golden-brown top with slight spring-back when gently pressed. The edges should pull slightly away from the liner or tin.
Final Thoughts
These strawberry shortcake muffins are a simple, reliable route to a sweet, summery bite that works for breakfast, snack, or dessert.
If this recipe gave you a moment of joy, please leave a star rating in the recipe card below and pin the recipe to save for later.
For a similar take on strawberry shortcake muffins with alternate technique notes, see this helpful version at Strawberry Shortcake Muffins Recipe – Monday Sunday Kitchen.
If you want another home-cook’s perspective and variations, check out the recipe at Strawberry Shortcake Muffins – My Cooking Journey.
Strawberry Shortcake Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (sifted) Sifting adds air and helps you measure more accurately.
- 1/2 cup granulated sugar Adjust based on sweetness preference.
- 2 tsp baking powder Make sure it's fresh for best rise.
- 1/2 tsp salt
Wet Ingredients
- 1/3 cup unsalted butter (melted and cooled) Cool it slightly to avoid cooking the egg.
- 1 large egg (room temperature) Helps create a uniform emulsion.
- 3/4 cup whole milk
- 1 tsp vanilla extract
Mix-Ins
- 1 cup fresh strawberries (hulled and diced) If very juicy, toss in a tablespoon of flour to prevent sinking.
- 2 tbsp powdered sugar (for dusting) Dust right before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup with butter.
- In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well blended.
- In a separate bowl, whisk the cooled melted butter, room-temperature egg, whole milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Stop mixing when you still see a few streaks of flour.
- Gently fold the diced strawberries into the batter, being careful not to break them up or overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar right before serving.
