Go Back
Strawberry Shortcake Muffins

Dreamy Strawberry Shortcake Muffins Magic

These Strawberry Shortcake Muffins bring all the sweet, buttery charm of classic shortcake into an easy grab-and-go treat. Juicy strawberries bake into a soft, tender crumb for the perfect balance of sweet and tangy. Simple ingredients, minimal effort, and bakery-style results make this recipe pure magic for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 1 large egg
  • 1 cup milk
  • ½ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1½ –2 cups fresh strawberries hulled and chopped
  • Optional coarse sugar for topping

Method
 

  1. Preheat oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
  2. Whisk flour, baking powder, salt, and sugar in a large bowl.
  3. In another bowl, mix egg, milk, melted butter, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined.
  5. Fold in chopped strawberries carefully without overmixing.
  6. Scoop batter into muffin cups filling ¾ full and sprinkle coarse sugar on top if desired.
  7. Bake for 18–22 minutes until golden and a toothpick inserted comes out mostly clean.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix to keep muffins soft and tender.
Toss strawberries lightly in flour to prevent sinking.
Store in an airtight container for up to 3 days.
Freeze cooled muffins for up to 2–3 months.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):