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
