These strawberry shortcake muffins are like little bites of sunshine! They’re soft, fluffy, and filled with juicy strawberries, making them perfect for breakfast or any snack time.
Who doesn’t love a sweet twist on a classic? I always enjoy them warm from the oven, sometimes with a dab of butter on top. Trust me, they disappear fast in my house!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your muffins, giving them structure. If you need a gluten-free option, a 1:1 gluten-free flour blend can work well.
Fresh Strawberries: These are the star of the show! You could use raspberries or blueberries if strawberries aren’t available. Frozen berries can also work, just ensure to thaw and drain excess liquid.
Unsalted Butter: Cold butter is key for flaky texture. You can use coconut oil or vegetable shortening as a dairy-free substitute, but keep in mind that it might change the flavor slightly.
Milk: Whole milk gives richness; however, almond milk or soy milk are great dairy-free alternatives. If you use a non-dairy milk, I recommend the unsweetened versions to control sweetness.
Granulated & Powdered Sugar: I usually stick to regular granulated and powdered sugar for sweetness. Brown sugar can be swapped for granulated sugar for a deeper flavor.
How Do You Achieve the Perfect Crumb in Muffins?
To get muffins that aren’t dense, focus on mixing gently. After combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to tough muffins!
- Start by whisking dry ingredients together thoroughly.
- When you add the wet mix, use a spatula or wooden spoon and fold—this keeps air in the batter.
- Fill muffin liners about 3/4 full to allow for rising without overflowing.
How to Make Strawberry Shortcake Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 cup fresh strawberries, hulled and chopped
- 1 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for dusting)
- Whipped cream, for topping
For the Crumb Topping:
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, softened
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes for baking. After baking, allow the muffins to cool for a few minutes before serving. In total, you’re looking at around 40-45 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
First things first, preheat your oven to 375°F (190°C). While it’s heating up, line a muffin tin with paper liners to get ready for the batter.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. This combines all the dry ingredients and helps distribute the baking powder evenly.
3. Cut in the Butter:
Next, take the cold, cubed unsalted butter and use a pastry cutter or your fingers to mix it into the flour mixture. Keep mixing until it resembles coarse crumbs. This step is crucial for a tender muffin!
4. Add the Strawberries:
Gently fold in the chopped strawberries to the flour mixture. Be careful not to mash them; we want nice little chunks of strawberry in each muffin.
5. Combine Wet Ingredients:
In a separate bowl, whisk together the milk, egg, and vanilla extract until it’s well blended. This mixture will bring moisture to your muffins.
6. Bring It All Together:
Now pour the wet ingredients into the dry ingredients and stir gently until everything is just combined. Remember, do not overmix! A few lumps are perfectly fine.
7. Make the Crumb Topping:
In a small bowl, combine the sugar, all-purpose flour, and softened butter for the crumb topping. Mix everything together until it forms a crumbly texture. This topping adds a delicious crunch!
8. Fill the Muffin Liners:
Spoon the muffin batter into the lined muffin tin, filling each cup about 3/4 full. This allows space for the muffins to rise while baking.
9. Sprinkle Crumb Topping:
Evenly sprinkle the crumb topping over each muffin. This will create a crunchy, sweet layer on top of your muffins.
10. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
11. Cool Down:
Once baked, remove the muffins from the oven and let them cool for a few minutes on a rack. This helps them set and makes them easier to remove from the tin.
12. Add Finishing Touches:
Before serving, dust the tops of the muffins with powdered sugar. Then, add a dollop of whipped cream on each for that classic shortcake touch!
13. Serve and Enjoy!
Serve these delightful muffins warm or at room temperature, along with extra strawberries if you wish. Enjoy your delicious strawberry shortcake muffins!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can substitute frozen strawberries for fresh ones! Just make sure to thaw and drain them first, as frozen strawberries can release extra moisture that might affect the texture of your muffins.
How Can I Make These Muffins Healthier?
For a healthier twist, consider using whole wheat flour instead of all-purpose flour. You can also reduce the sugar by using a natural sweetener like honey or maple syrup and increase the fruit content for added sweetness.
Can I Make the Muffins Ahead of Time?
Absolutely! You can prepare the muffin batter a day ahead and store it in the fridge. Just give it a gentle stir before baking. Alternatively, baked muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
What’s the Best Way to Store Leftover Muffins?
Once cooled, store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed bag or container, and they should last for about 2-3 months. Just thaw before enjoying!
