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Strawberry Shortcake Muffins

Fluffy, tender muffins bursting with fresh strawberries and the sweet, biscuit-like flavor of classic strawberry shortcake—perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour sifted
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1/3 cup unsalted butter melted and cooled
  • 1 large egg room temperature
  • 3/4 cup whole milk
  • 1 tsp vanilla extract
Mix-ins & Topping
  • 1 cup fresh strawberries hulled and diced
  • 2 tbsp powdered sugar for dusting

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Large mixing bowls
  • Whisk
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together melted butter, egg, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
  5. Gently fold in the diced strawberries, being careful not to overmix the batter or crush the berries.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Store covered at room temperature for up to 3 days or freeze for up to 3 months. Don't overmix the batter to ensure tender, fluffy muffins. Toss strawberries in a little flour before folding in to prevent sinking.