Strawberry Shortcake Muffins with Lemon Vanilla Glaze

If you love the classic combination of strawberries and cream, then you're going to adore these strawberry shortcake muffins. They're moist, fluffy, packed with summer strawberries, and drizzled with an irresistible glaze, making them the ultimate treat for any dessert lover!

Oh my goodness, y'all, let me tell you about these incredible strawberry muffins! They are seriously like a slice of summertime in your mouth.

Picture this: you sink your teeth into a fluffy, moist, golden brown muffin that's absolutely loaded with juicy, ripe strawberries. I mean, they are just bursting with intense strawberry flavor!

These strawberry muffins remind me so much of a family bakery I grew up getting all my birthday cakes and pastries from. Their blueberry muffins? Absolutely amazing!

And let's not forget about the buttery richness of the muffin batter itself. It's perfectly balanced with just a touch of vanilla to bring out all the deliciousness.

But, my friends, the secret star of this recipe here is that zesty lemon glaze. Oh. My. Goodness.

It's like a bright burst of sunshine in your mouth, with just the right amount of tanginess as the perfect compliment to the sweetness of those delicious strawberries.

Nothing is better than a tender little muffin in the early morning, especially ones filled with fresh berries! Then again, is there ever a wrong time for a good pastry?

These lemony strawberry muffins are perfect for just about any occasion - brunch, cookouts, pool days, picnics, you name it. And because they're perfectly portioned, they're easy to serve up and share with all your favorite people.

This post may contain Affiliate Links. Please see my Full Disclosure Policy for more details.

Jump to:

• Equipment 
• Ingredients  
• How to make Shortcake Muffins Filled with Strawberries
• Variations and Substitutions
• Pro Tips
• Serving Suggestions
• Make-Ahead, Storage, & Reheating
• FAQs
• More Yummy Brunch Recipes
• 📖 Recipe

Equipment 

• Muffin Tin - You can’t make strawberry muffins without a muffin pan!
• Measuring Cups & Spoons - If you want consistently delicious results, you need to be, well, consistent. Measuring cups and spoons ensure you’re using the same proportions every time, meaning your strawberry crumble cake muffins will be just as tasty every time.
• Box Grater, Food Processor, or pastry cutter - my favorite trick when using cold butter is to grate it using a box grater or my food processor's disk attachment. Otherwise, chop it by hand with a pastry cutter!
• Standard Muffin Liners - I like using cupcake liners, makes clean up super easy. But brushing magic cake release onto the muffins pan will give you perfect muffins as well.
• Kitchen Scale - this is my best baking friend, and it needs to be yours too! You'll get consistent results using a scale.
• Wire Rack - pop the muffins out of the pan to cool completely on a rack for 360 degree airflow.
• Mixing Bowls - If you’re looking for an upgrade, try a nesting set of bowls with non-slip bottoms and airtight lids.
• Whisk - For a perfectly silky smooth glaze!
• Silicone Spatula - For getting every last bit of strawberry shortcake muffin batter into the pan. (Trust me, you’re not gonna want to leave any of this goodness behind.)
• Spring-Loaded Cookie Scoop - If you’ve ever struggled getting the batter into the wells of a muffin tin without spilling all over the place, this simple equipment hack is going to be life-changing.

Ingredients  

This easy strawberry muffins recipe requires mostly pantry staples, meaning you likely already have most of what you need on hand.

Strawberry Shortcake Muffin Batter

These strawberry shortcake muffins have a batter similar to my favorite coffee cake. They’re moist, tender, and have a deliciously delicate crumb. 

• All-Purpose Flour - No need to bust out the lily white flour here!
• Baking Powder - This leavener ensures you get a perfectly lofty muffin top and light, airy crumb. Before you ask, no, it’s not interchangeable with baking soda!
• Kosher Salt - Strangely enough, a bit of salt makes sweet things somehow taste even better. If you’re using a different variety of salt (e.g. sea salt or table salt), refer to a conversion chart for proper measurement.
• Unsalted Butter - Using unsalted butter gives you more control over the end result. If you swap in salted butter, make sure to cut back on the added kosher salt to compensate.
• Granulated Sugar - Plain white sugar has a neutral flavor profile that lets the strawberries and lemon take center stage. Feel free to swap in less-processed organic cane sugar instead.
• Large Egg, room temperature - For binding the batter. Let it come to room temp for about 30 minutes, it ensures even baking.
• Vanilla Extract - For warmth and complexity. Are baked goods ever complete without it?
• Lemon Zest - For bright, citrusy sunshine. Make sure to only zest the bright yellow part of the rind, as the white pith is quite bitter.
• Heavy Cream - Adding fat to your cake batter yields a more tender result. Feel free to swap in half-n-half (half whole milk, half cream) if you prefer.
• Fresh Strawberries - When strawberries are in season, fresh is absolutely the way to go. Make sure to opt for organic berries when possible, as strawberries consistently make it to the Dirty Dozen list.
• Turbinado Sugar - Also sold as “sugar in the raw,” this minimally processed, large-grain sugar adds delightful sparkle and crunch to the top of your muffins.

While the strawberry shortcake muffins are absolutely crave-worthy in their own right, adding this simple, 5-ingredient glaze takes them over the top. (It’s also an incredible addition to my lemon blueberry pound cake recipe!) If you want to add it, you’ll also need:

Sweet Lemon Vanilla Glaze

• Powdered Sugar - Also aptly known as icing sugar, this powdery white sweetener is essential to creating a perfectly smooth glaze. If you don’t have any on hand, make your own using granulated sugar, cornstarch (or potato starch), and a food processor.
• More lemon zest!
• Vanilla Bean Paste - I love using vanilla bean paste because the little black flecks of vanilla are just so dang pretty. Feel free to swap in an equal amount of vanilla extract or vanilla powder, or use half as much ground vanilla bean.
• Kosher Salt.
• Whole Milk - Feel free to swap in the plant-based milk of your choice.

How to make Shortcake Muffins Filled with Strawberries

Variations and Substitutions

As much as I love these strawberry crumb cake muffins just the way they are written, there is plenty of room for you to make any adaptations you and your family might need. Here are a few variations to consider:

• Gluten-Free - Swap in your favorite cup-for-cup all-purpose gluten-free flour blend. Make sure to give your batter a 30-minute rest before baking in order to allow the flour to rehydrate, otherwise, you might end up with a grainy consistency.
• Dairy-Free - If lactose isn’t your friend, feel free to use plant-based butter, unsweetened plant-based creamer (e.g. coconut cream), and the unsweetened vegan milk of your choice.
• Different Glaze - Or, try something new like swapping in lime zest for the lemon or flavoring it using almond extract.
• Strawberry Mini Muffins - Use a mini muffin tin for a basket of tiny nibbles that’ll be the talk of the office for weeks. Make sure to adjust the bake time down as needed.
• Swap Berries - Enjoy these strawberry coffee cake muffins all year round by swapping in whichever berries are in season at the time.
• Add-Ins - Feel free to add some crunch with your choice of toasted, chopped nuts, chew with chopped dried fruit, or a taste of the tropics with shredded coconut flakes.

Pro Tips

• Line or grease your muffin tin. This is especially important for muffins that use fruit, as the natural sugars will seep out and caramelize, inevitably causing them to stick to the side of the pan.
• Use baking powder that is 6 months old or less. The older the baking powder, the less powerful it is, the less it does its job in your baked goods.
• Use the spoon-and-sweep method for perfect measurements.
• Grated butter FTW! Grating frozen butter using a box grater ensures you have little pockets of butter throughout the butter, which helps create flakiness and lift. Use the same method for the best biscuits of your life!
• Always use a kitchen scale for baking! The imperial method is not always reliable, but busting out the kitchen scale to measure environmentally finicky ingredients like flour will ensure consistent results.
• Use a spring-loaded cookie scoop for easy portioning. Seriously. Once you try this method, you’ll never go back.

Serving Suggestions

Make them mini for the perfect little bite-sized snacks on a seasonal charcuterie board!

They're amazing for a summery brunch with friends! Serve with bubbly mimosas, savory chicken and waffles or lobster benedict if you're feeling *fancy*.

They're a great after school snack! Serve them with a cold glass of milk for the littles.

Make-Ahead, Storage, & Reheating

Once they are completely cooled, store the muffins in an airtight container at room temperature for up to 2-3 days.

If you want to keep them fresh for longer, store the muffins in the refrigerator for up to a week. Make sure they are in an airtight container to prevent them from drying out.

One thing to keep in mind is that the lemon glaze may become a little sticky or tacky after the muffins are stored. This is normal, and it won't affect the taste. If you prefer, you can skip the glaze and add it right before serving to avoid this issue.

You can also freeze the muffins for up to 3 months. To freeze, wrap the unglazed muffins tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw them in the refrigerator overnight and rewarm them in a low 300ºF oven for about 10 minutes before serving.

FAQs

More Yummy Brunch Recipes