Strawberry Shortcake Muffins are a delightful treat bursting with fresh strawberry flavor, making them perfect for breakfast or brunch. These easy-to-make muffins combine the lightness of cake with the convenience of muffins, creating a deliciously sweet experience that everyone will love. Imagine biting into a soft, fluffy muffin, filled with juicy strawberries and topped with a light dusting of powdered sugar. Trust me when I say they are a must-try!

Why You’ll Love This Strawberry Shortcake Muffins

There are countless reasons to adore these strawberry muffins. For starters, they are incredibly easy to prepare, making them ideal for busy mornings. Plus, you can enjoy them fresh out of the oven or save them for later. These muffins are perfect for a brunch gathering or simply as a sweet snack throughout the day. They can also be customized with variations such as adding cream cheese or opting for gluten-free ingredients. With just 180 calories per muffin, they fit into most diets without guilt!

Ingredients for Strawberry Shortcake Muffins

Gather these items:

2 cups all-purpose flour
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)

How to Make Strawberry Shortcake Muffins Step-by-Step

Step 1: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or grease it.
Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 3: In a separate bowl, mix melted butter, egg, milk, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and fold until just combined.
Step 5: Gently fold in the diced strawberries.
Step 6: Divide the batter among the muffin cups, filling each 2/3 full.
Step 7: Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Step 8: Cool in the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

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Pro Tips for the Best Strawberry Shortcake Muffins

Keep these in mind:

Use room temperature ingredients for better mixing.
Be careful not to overmix the batter to avoid dense muffins.
For a twist, try adding a dollop of cream cheese in the center before baking for strawberry shortcake muffins with cream cheese.
Store any leftovers in an airtight container to keep them fresh.

Best Ways to Serve Strawberry Shortcake Muffins

These muffins are best enjoyed fresh, but they can also be served with a dollop of whipped cream or alongside a cup of coffee for a delightful breakfast pairing. For a fun twist, consider serving them with a scoop of ice cream for a strawberry dessert muffin experience. You can even create mini versions for parties!

How to Store and Reheat Strawberry Shortcake Muffins

To keep your muffins fresh, place them in an airtight container and store at room temperature for up to 3 days. If you want to meal prep, you can freeze them for up to 3 months. To reheat, simply pop them in the microwave for about 15-20 seconds or warm them in the oven at 350°F (175°C) for about 5-10 minutes.

Frequently Asked Questions About Strawberry Shortcake Muffins

What’s the secret to perfect Strawberry Shortcake Muffins?

The secret lies in not overmixing the batter and ensuring your strawberries are fresh. Using the right amount of baking powder also makes a significant difference in fluffiness.

Can I make Strawberry Shortcake Muffins ahead of time?

Absolutely! You can prepare the batter the night before and keep it in the fridge. Just bake them fresh in the morning for a delightful breakfast.

How do I avoid common mistakes with Strawberry Shortcake Muffins?

Avoiding overmixing and ensuring your ingredients are at the right temperature are key. Also, make sure to measure your flour correctly to prevent dense muffins.

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Variations of Strawberry Shortcake Muffins You Can Try

There are many fun variations to explore! Consider making vegan strawberry shortcake muffins by substituting the egg with flaxseed meal and using plant-based milk. If you prefer a gluten-free option, swap the all-purpose flour for a gluten-free blend. You can also experiment with adding blueberries for berry shortcake muffins or using different types of berries.

For more delicious recipes, check out our breakfast category, or try making easy cinnamon rolls for a sweet treat. If you’re interested in healthy options, consider our Mediterranean chickpea salad for a nutritious side dish.

Strawberry Shortcake Muffins: 12 Deliciously Sweet Bites

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Author: Sarah
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delicious muffins bursting with fresh strawberry flavor, perfect for breakfast or brunch.

Ingredients

Scale

2 cups all-purpose flour
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)

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Instructions

Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or grease it.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, mix melted butter, egg, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold until just combined.
Gently fold in the diced strawberries.
Divide the batter among the muffin cups, filling each 2/3 full.
Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving.