Easy Strawberry Shortcake Muffins Recipe

Easy Strawberry Shortcake Muffins are the perfect blend of sweet and fruity, ready in just 30 minutes. After making these many times, I’ve found the key to tender muffins is not overmixing the batter. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Tropical Mango Cookies and One Pot Creamy Spinach Tomato Tortellini.

What You'll Need for Easy Strawberry Shortcake Muffins Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh strawberries, chopped
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: 2 tbsp coarse sugar for sprinkling
• Optional: Whipped cream and additional strawberries for serving

How to Make Easy Strawberry Shortcake Muffins Recipe

1. Preheat oven: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, mix melted butter, egg, vanilla, and milk until well combined.
4. Combine ingredients: Add wet ingredients to dry ingredients and stir until just combined. Fold in chopped strawberries.
5. Bake: Divide batter evenly among prepared muffin cups. Sprinkle with coarse sugar. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and additional strawberries.

Storing & Reheating Easy Strawberry Shortcake Muffins Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftover muffins in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can prepare the batter up to 24 hours ahead and bake as directed.

Freezing Easy Strawberry Shortcake Muffins Recipe

Freeze cooled muffins for up to 3 months. Thaw at room temperature or reheat in the oven at 350°F (180°C) for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat and make them soggy.

Recipe Notes

• Chef tip: To ensure even baking, use an ice cream scoop to divide the batter evenly among the muffin cups.
• Best substitution: You can substitute the fresh strawberries with 1 1/2 cups of frozen strawberries, thawed and drained.
• Make-ahead: These muffins are best enjoyed fresh, but you can make the batter ahead and bake as directed.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil for the remaining baking time.

Easy Strawberry Shortcake Muffins Recipe

⏱

Prep

10 mins

🍳

Cook

20-25 mins

⏳

Total

30-35 mins

🍽

Serves

12 muffins

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh strawberries, chopped

Seasonings

• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Optional Toppings

• 2 tbsp coarse sugar for sprinkling
• Whipped cream and additional strawberries for serving

Instructions

1. Preheat oven: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, mix melted butter, egg, vanilla, and milk until well combined.
4. Combine ingredients: Add wet ingredients to dry ingredients and stir until just combined. Fold in chopped strawberries.
5. Bake: Divide batter evenly among prepared muffin cups. Sprinkle with coarse sugar. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and additional strawberries.

Notes

• Chef tip: To ensure even baking, use an ice cream scoop to divide the batter evenly among the muffin cups.
• Best substitution: You can substitute the fresh strawberries with 1 1/2 cups of frozen strawberries, thawed and drained.
• Make-ahead: These muffins are best enjoyed fresh, but you can make the batter ahead and bake as directed.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil for the remaining baking time.

Storage

• Fridge: Store leftover muffins in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze cooled muffins for up to 3 months. Thaw at room temperature or reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat and make them soggy.
• Make ahead: You can prepare the batter up to 24 hours ahead and bake as directed.

Nutrition Per Serving

• Calories: 220
• Protein: 3g
• Fat: 9g
• Carbs: 32g
• Fiber: 1g
• Sugar: 14g
• Sodium: 180mg
• Cholesterol: 45mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Strawberry Shortcake Muffins Recipe FAQs

A Warm Final Note

I can’t wait for you to try Easy Strawberry Shortcake Muffins Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!