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 sweet in-season strawberries, and drizzled with an irresistible glaze, making them the ultimate treat for any berry lover!
Looking for more strawberry recipes? Try this classic strawberry shortcake recipe with homemade whipped cream, this beautiful spring strawberry custard tart, my family's Strawberry Engagement Cake, or a pitcher of sweet Strawberry Iced Tea!
Let's Make the Most of Spring with these Muffins!
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!
I am so happy that it's strawberry season again, it's my family's favorite fruit and a batch of these strawberry shortcake muffins were first on my must-make list.
They're like strawberry shortcake in muffin form: made with rich cream and fresh strawberries. They're light and fluffy, moist and you will find yourself eating way too many of them, I'm warning you now!
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:
- Let's Make the Most of Spring with these Muffins!
- Why You'll Love these Delicious Strawberry Shortcake Muffins
- Equipment
- Ingredients
- How to Make Strawberry Shortcake Muffins
- Variations and Substitutions
- Recipe Notes + Pro Tips
- Serving Suggestions
- Storage and Reheating
- FAQs
- More Yummy Brunch Recipes
- Strawberry Shortcake Muffins
Why You'll Love these Delicious Strawberry Shortcake Muffins
- They are super easy to make - no need to bust out the mixer, this is all done by hand.
- These muffins are great for littles to help out with - if you've got kids who love helping in the kitchen, this is the perfect recipe. Scooping, mixing, and drizzling are all fun kid duties!
- They're great as muffins or desserts for Easter brunch - if you're in need of a handheld snack for a big Easter get together, make a couple of batches and dunk them right into the icing!
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 ga 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
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- 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.
- 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 (optional) - 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 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 use more heavy cream, since we're already using it in the muffins!
How to Make Strawberry Shortcake Muffins
Step 1 | Whisk or sift all the dry ingredients together in a large bowl. Then whisk the cold grated butter into the flour (or using a pastry cutter, mix in cold cubed butter).
Step 2 | Whisk together all the wet ingredients in a medium bowl until well combined.
Step 3 | Pour the wet ingredients into the flour mixture and mix together (don't forget to scrape down the sides of the bowl!) with a silicone spatula until you only have just a bit of flour left. The texture of the muffin batter will be thick! She's a thick girl!
Step 4 | Gently fold in the juicy strawberries, but don't overmix the batter. Fold a few times to incorporate and that's that!
Step 5 | Use a spring loaded ice cream scoop or cookie scoop to put even amounts of the thick batter into the muffin liners in 12 muffin cups. Bake at 350ºF for 23-25 minutes, or until golden and a toothpick or cake tester poked into the center comes out clean with just a couple of crumbs.
Transfer the muffins to cool on a wire rack.
Step 6 | Whisk together all the ingredients for the glaze in a small bowl until there are no clumps of powdered sugar left.
Step 7 | Allow the muffins to cool completely before drizzling on as much glaze as you like!
Variations and Substitutions
As much as I love these strawberry 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.
- Top with whipped cream - whip the heavy cream into soft or stiff peaks with an electric mixer and a bit of sugar.
- Swirl in a little strawberry jam - it'll make for an extra moist muffin, so add a minute of baking time!
Recipe Notes + 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.
Storage and Reheating
Once they are completely cooled, store the muffins in an airtight container at room temperature for up to 2 days, though they really are best the day they are baked.
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
Because these are more shortcake-like than a typical muffin, the batter for this recipe is quite thick. Using an ice cream scoop or cookie scoop is a must here, it is not pourable.
Yes, you can! Just thaw them, drain any liquid, and proceed with the recipe. A great ingredient to make strawberry muffins any time of the year.
More Yummy Brunch Recipes
Craving more cozy recipes? Sign up for the Sweet Tea & Thyme newsletter, save this recipe with the Pin button. If you whip it up, tag me (@sweet_tea_thyme on IG/@sweetteaandthyme on TikTok) and don’t forget to leave a star rating and note below, it helps more than you know, friend.
Strawberry Shortcake Muffins
Ingredients
Strawberry Shortcake Muffins
- 1 ½ cup 222g all purpose flour
- 2 teaspoon 8g baking powder
- ½ teaspoon 1g kosher salt
- 6 tablespoon unsalted butter, cold and grated
- ½ cup 103g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- Zest of 1 lemon
- ¾ cup 177 mL heavy cream or half and half
- 1 cup fresh strawberries, hulled and chopped into ¼ inch pieces
- 1 tablespoon turbinado sugar
Lemon Vanilla Glaze
- 1 cup 125g powdered sugar
- Zest of 1 lemon
- 1 teaspoon vanilla bean paste or extract
- ¼ teaspoon kosher salt
- 2 tablespoon whole milk
Instructions
- Make the Strawberry Shortcake Muffins
- Preheat oven to 350ºF. Use a non-stick baking spray or magic cake goop to grease a 12-cup muffin tin or line each cup with cupcake liners. Set aside.
- In a large bowl, whisk together the all purpose flour, baking powder, and kosher salt. Whisk in the grated cold butter.
- In a separate medium size mixing bowl, whisk together the granulated sugar, egg, vanilla, lemon zest, and heavy cream until well combined.
- Add the wet ingredients to the dry mixture and stir until just combined using a silicone spatula. The batter will be thick!
- Add 1 cup chopped strawberries to batter and fold in gently.
- Using a cookie scoop, spoon the muffin batter evenly into your prepared muffin pan. Sprinkle the tops of the muffins with turbinado sugar.
- Bake for 23-25 minutes, until a cake tester comes out with few crumbs, and let cool in pans for five minutes then let cool completely on a wire rack before icing with the glaze.
- Lemon Vanilla Glaze
- In a small to a medium sized mixing bowl, combine the powdered sugar with the lemon zest, kosher salt, 1 tablespoon of whole milk and the vanilla bean paste. Whisk together, then add more milk as needed to reach your desired consistency for the icing.
- Once your glaze has reached a thickness that drizzles freely from your whisk, taste and add more salt if the glaze is too sweet.
- Take a spoon and drizzle the glaze freely over your cooled strawberry shortcake muffins. The glaze will harden slightly as it stands.
Leave a Reply