Strawberry Shortcake Muffins Recipe || Pockets of juicy fresh strawberries, in a buttery, shortcake style muffin — basically the perfect summertime muffin.
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 this strawberry shortcake muffins recipe:
- Essentially, we’re talking delicious strawberry shortcake, 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 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. If you give these strawberry shortcake muffins a try, let me know in the comments below—I love to hear from you!
Looking for more yummy muffin recipes? These are a few of our favs.
Strawberry Shortcake Muffins Recipe
- 2 cups all purpose flour
- 1/2 tsp salt
- 3 tsp baking powder
- 1/2 cup cold butter do not substitute for margarine
- 1/2 cup sugar * plus a little extra for sprinkling on top
- 1 cup milk
- 2 cups chopped strawberries washed and chopped into 1/8 inch bites
- In a large mixing bowl, sift flour, salt and baking powder.
- Cut butter into small pieces and mix into flour with a pastry cutter (or two knives, or your hands) until the mixture is crumbly.
- Stir in sugar. Add milk and stir until just combined.
- Gently fold in chopped strawberries.
- Scoop into well greased or parchment lined muffin tins, sprinkle tops with a pinch of sugar each, and bake at 400 for 20 minutes. The tops will be slightly golden and a toothpick or fork inserted should come out clean.