Soft, fluffy, and loaded with juicy strawberries, these Strawberry Shortcake Muffins bring all the flavors of the beloved dessert into a single handheld treat. Finished with a sweet crumb topping, they’re perfect for breakfast, brunch, or a cozy afternoon snack.
Why You’ll Love This Recipe
I love how these muffins combine the tender crumb of a classic shortcake with the bright burst of fresh strawberries. The buttery streusel topping adds just the right touch of sweetness and crunch. They’re quick to whip up, made with simple ingredients, and deliver bakery-style results right from my kitchen. Whether I’m serving them at a spring brunch or grabbing one on the go, these muffins never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the muffins:
1 ¾ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
¾ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cups chopped fresh strawberries
For the crumb topping:
¼ cup all-purpose flour
2 tablespoons sugar
2 tablespoons cold unsalted butter
Directions
I preheat the oven to 375°F (190°C) and line my muffin tin with paper liners or lightly grease it.
In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, I beat the egg, then mix in the buttermilk, oil, and vanilla extract until well combined.
I pour the wet mixture into the dry ingredients and stir gently, just until combined to avoid overmixing.
I carefully fold in the chopped strawberries.
For the crumb topping, I mix flour and sugar in a small bowl, then cut in the cold butter until the mixture is crumbly.
I fill each muffin cup about ¾ full with the batter and top each with a generous spoonful of the crumb topping.
I bake the muffins for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes 12 muffins.
Prep Time: 10 minutes
Cooking Time: 22 minutes
Total Time: 32 minutes
Calories per muffin: 185 kcal
Variations
I sometimes swap the strawberries for blueberries or raspberries for a fun twist.
A lemon glaze made from powdered sugar and lemon juice drizzled on top gives the muffins a zesty finish.
I add a pinch of cinnamon to the crumb topping when I want a warmer flavor.
For extra indulgence, I fold in a few white chocolate chips with the strawberries.
I use whole wheat flour for a slightly heartier texture and a bit more fiber.
Storage/Reheating
I store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them individually wrapped for up to 2 months. When I want to reheat, I pop a muffin in the microwave for about 20 seconds, or warm it in the oven at 300°F (150°C) for 5–7 minutes.
Related Recipes:
- Strawberry Crunch Shortcake Cookies
- No Bake Strawberry Shortcake
- Japanese Christmas Cake (Strawberry Shortcake)
FAQs
How do I keep the strawberries from sinking to the bottom of the muffins?
I toss the chopped strawberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the muffins.
Can I use frozen strawberries?
Yes, I can use frozen strawberries, but I don’t thaw them first. I chop them while still frozen and add them directly to the batter to prevent excess moisture.
What can I use instead of buttermilk?
If I don’t have buttermilk on hand, I mix ¾ cup of milk with 2 teaspoons of lemon juice or white vinegar and let it sit for 5–10 minutes before using.
Can I make these muffins dairy-free?
Absolutely. I use a plant-based milk mixed with lemon juice instead of buttermilk and replace the butter in the crumb topping with a dairy-free alternative.
Why did my crumb topping melt into the muffin?
That can happen if the butter is too soft. I make sure to use cold butter when preparing the crumb topping to keep it crumbly and defined.
Conclusion
These Strawberry Shortcake Muffins are a simple way to enjoy the flavor of a classic dessert in a portable form. I love how quickly they come together and how versatile they are for breakfast, snacks, or dessert. With their soft texture, juicy berries, and buttery topping, they’ve become a favorite in my baking rotation.
📖 Recipe:
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Strawberry Shortcake Muffins
- Total Time: 32 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Soft and fluffy Strawberry Shortcake Muffins with fresh strawberries and a sweet crumb topping. Perfect for breakfast, brunch, or a snack, these handheld treats bring the classic dessert flavors into a portable form.
Ingredients
1 ¾ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
¾ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cups chopped fresh strawberries
For the crumb topping:
¼ cup all-purpose flour
2 tablespoons sugar
2 tablespoons cold unsalted butter
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg, then mix in the buttermilk, vegetable oil, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir gently just until combined to avoid overmixing.
- Carefully fold in the chopped strawberries.
- In a small bowl, prepare the crumb topping by mixing flour and sugar, then cutting in the cold butter until crumbly.
- Fill each muffin cup about ¾ full with the batter and top with a generous spoonful of crumb topping.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Swap strawberries for blueberries or raspberries for variation.
Add a lemon glaze for a zesty finish.
Include a pinch of cinnamon in the crumb topping for a warm flavor.
White chocolate chips can be added for indulgence.
Use whole wheat flour for added fiber and heartier texture.
Store at room temperature for up to 3 days or freeze for up to 2 months.
Reheat in the microwave for 20 seconds or in the oven at 300°F (150°C) for 5–7 minutes.
Toss strawberries in a tablespoon of flour before adding to batter to prevent sinking.
Frozen strawberries can be used without thawing.
Substitute buttermilk with milk mixed with lemon juice or vinegar.
Dairy-free versions can be made with plant-based milk and butter substitutes.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
