Soft & Sweet Strawberry Shortcake Muffins Everyone Loves
So you’re craving something sweet, fruity, and comforting—but you’re not trying to commit to baking a whole layered cake with frosting drama?
Same. That’s where Strawberry Shortcake Muffins swoop in like the dessert heroes they are.
They’ve got tender muffin vibes, juicy strawberries, and that classic shortcake flavor… all without the mess, stress, or questionable piping skills.
Basically, it’s strawberry shortcake that fits in your hand. Dangerous? Yes. Worth it? Absolutely.
Why This Recipe is Awesome
Strawberry Shortcake Muffins
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar sweet but not tooth-aching
- 2 teaspoons baking powder
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs
- ¾ cup milk any kind works
- 1 teaspoon vanilla extract
- The Star of the Show:
- 1 ½ cups fresh strawberries diced
- Frozen works too—just don’t thaw them first
- Optional but Encouraged:
- 1 –2 tablespoons coarse sugar for sprinkling tops bakery vibes
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly. Do not skip preheating—rookie mistake.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Keep it light and fluffy—no aggressive stirring needed.
- Mix Wet Ingredients: In another bowl, whisk melted butter, eggs, milk, and vanilla until smooth. If it smells good already, you’re on the right track.
- Combine: Pour wet ingredients into the dry ingredients and gently mix until just combined. Key tip: Lumps are fine. Overmixing is not.
- Fold in Strawberries: Gently fold in the diced strawberries. Be kind to them—they bruise easily and will leak juice if bullied.
- Fill the Muffin Cups: Scoop batter into muffin cups, filling about ¾ full. Sprinkle tops with coarse sugar if using.
- Bake: Bake for 18–22 minutes, until tops are lightly golden and a toothpick comes out clean.
- Cool & Enjoy: Let muffins cool for 5–10 minutes, then enjoy warm or at room temp. Or eat one immediately and pretend it “doesn’t count.”
First of all, these muffins are ridiculously easy. No fancy techniques, no weird ingredients, no “rest the batter for 47 minutes” nonsense. You mix, you scoop, you bake. That’s it.
Second, the flavor combo is unbeatable. Sweet strawberries + buttery, soft crumb = instant happiness. They’re light enough for breakfast but sweet enough to count as dessert, which IMO is the best kind of baked good.
And let’s not ignore the biggest win: they’re basically idiot-proof. Even if you overthink baking (same), these muffins forgive you and still turn out fluffy and delicious.
Ingredients You’ll Need
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar (sweet but not tooth-aching)
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- ¾ cup milk (any kind works)
- 1 teaspoon vanilla extract
The Star of the Show:
- 1 ½ cups fresh strawberries, diced
(Frozen works too—just don’t thaw them first)
Optional but Encouraged:
- 1–2 tablespoons coarse sugar for sprinkling tops (bakery vibes)
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly. Do not skip preheating—rookie mistake.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Keep it light and fluffy—no aggressive stirring needed.
- Mix Wet Ingredients: In another bowl, whisk melted butter, eggs, milk, and vanilla until smooth. If it smells good already, you’re on the right track.
- Combine: Pour wet ingredients into the dry ingredients and gently mix until just combined. Key tip: Lumps are fine. Overmixing is not.
- Fold in Strawberries: Gently fold in the diced strawberries. Be kind to them—they bruise easily and will leak juice if bullied.
- Fill the Muffin Cups: Scoop batter into muffin cups, filling about ¾ full. Sprinkle tops with coarse sugar if using.
- Bake: Bake for 18–22 minutes, until tops are lightly golden and a toothpick comes out clean.
- Cool & Enjoy: Let muffins cool for 5–10 minutes, then enjoy warm or at room temp. Or eat one immediately and pretend it “doesn’t count.”
Common Mistakes to Avoid
- Overmixing the batter: This leads to dense muffins. Nobody wants that.
- Using overly juicy strawberries: If they’re super ripe, pat them dry first.
- Overbaking: Dry muffins are sad muffins. Start checking at 18 minutes.
- Skipping liners or grease: Stuck muffins are a personal tragedy.
Alternatives & Substitutions
- Strawberries: Try blueberries, raspberries, or chopped peaches. All solid choices.
- Butter: You can use neutral oil if needed, but butter gives the best flavor—IMO, it’s non-negotiable.
- Milk: Almond, oat, or soy milk work just fine.
- Extra flair: Add a crumble topping or drizzle with vanilla glaze if you’re feeling fancy.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Yes! Store them in an airtight container for up to 3 days at room temperature.
Can I freeze Strawberry Shortcake Muffins?
Absolutely. Freeze for up to 2 months and thaw at room temp.
Can I use frozen strawberries?
Yes—just toss them in frozen so they don’t bleed everywhere.
Are these breakfast or dessert?
Both. That’s the beauty of it.
Can I reduce the sugar?
You can cut it slightly, but remember: this is shortcake-inspired, not diet food.
Can I add a glaze?
Yes, and you should. A simple powdered sugar + milk glaze is perfection.
Final Thoughts
These Strawberry Shortcake Muffins are soft, buttery, packed with berries, and basically guaranteed to make people ask, “Did you make these from scratch?” (You did. Congrats.) They’re easy enough for a casual bake day and impressive enough for brunch, parties, or just treating yourself because… why not?
