Strawberry Shortcake Muffins

glaze getting poured onto a stack of strawberry muffins

4.78 from 22 votes

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!

Prep Time10

Cook Time23

Total Time33

Course: Brunch and Breakfast Recipes

Cuisine: American

Servings: muffins

Calories: 185kcal

Author: Eden Westbrook

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.

Notes

Make-Ahead, Storage, Freezing Instructions

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 before serving.

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