Strawberry shortcake muffins. THE perfect summertime muffin. Pockets of juicy fresh strawberries, in a buttery, shortcake style muffin. And only 7 easy ingredients.
Let me start by saying, I love shortcake. A lot. I love its biscuity, buttery texture, that it’s not overly sweet—just sweet enough—and how when paired with freshly picked summertime strawberries, and real whipping cream, no other dessert compares.
About these strawberry shortcake muffins:
- Essentially, we’re talking delicious strawberry shortcake, only in muffin form. I based this recipe on my mum’s original shortcake recipe (which she has been making forever).
- The muffin batter, as seen in the pics below, will be quite thick and a little bit sticky. Totally OK. Gently fold in those glorious chopped strawberries and start scooping.
- Depending on the size of your scoops (I use a 1/4 cup), this recipe makes 12-14 muffins.
- For a little extra sweetness, before popping them into the oven, top each strawberry shortcake muffin with a sprinkle of sugar. Turbinado sugar is great here, but regular white sugar works just as well.
After 20 minutes (give or take), your kitchen will smell amazing and the muffin tops will be nicely golden. Try to let them cool before taste testing.
So much buttery strawberry goodness.
Looking for more muffin ideas. These are a few of our favs.