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Close-up of delicious Strawberry Shortcake Muffins, perfect for breakfast or dessert.

BEST STRAWBERRY SHORTCAKE MUFFINS

These strawberry shortcake muffins capture the essence of the classic dessert in a convenient and portable form. They offer a delightful balance of crumbly, buttery goodness and fresh strawberry flavor, making them perfect for breakfast, brunch, or a sweet snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • 2 tablespoons granulated sugar

Equipment

  • 12-cup muffin tin
  • Muffin liners
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Rubber spatula
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Wire rack

Method
 

  1. In a small bowl, gently toss the diced strawberries with 2 tablespoons of sugar. Let them sit for at least 10 minutes while you prepare the rest of the batter.
  2. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  3. In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix! A few streaks of flour are okay.
  6. Gently fold in the macerated strawberries, including any accumulated juices, into the batter. Be careful not to overmix.
  7. Fill each muffin cup about 2/3 full.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Serve warm or at room temperature. These are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Macerating the strawberries with sugar draws out excess moisture and intensifies their flavor. Buttermilk adds moisture, tenderizes the gluten, and contributes to a slightly tangy flavor. Do not overmix the batter to avoid tough muffins. Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.