Strawberry Shortcake Muffins

These strawberry shortcake muffins have strawberries baked inside for a summer treat. The muffin batter uses cold butter, heavy cream and vanilla for a rich taste. When you mix in the strawberries, be gentle so they stay chunky instead of soggy.Baking with cold butter means the muffins will be soft on the inside. The cream makes them moist. Vanilla adds a nice flavor.

On top is a sweet crumble. It provides crunch to contrast the soft muffin.Eat these muffins any time of day. They’re a fun breakfast or snack. Want something cool with them? Top with whipped cream.Making the batter with cold butter is important. Go slow when adding the berries. This keeps them from getting mushy and preserves their texture inside the muffins.

Baked strawberries and a crispy topping make these muffins a little like strawberry shortcake in a handheld treat.

Why You’ll Love This Recipe

✔ Super soft & moist – Thanks to heavy cream and butter, these muffins stay tender.
✔ Packed with fresh strawberries – No artificial flavors, just real fruit!
✔ One-bowl recipe – Quick, easy, and beginner-friendly.
✔ Customizable – Add chocolate chips, nuts, or citrus zest for a twist.
✔ Make-ahead & freezer-friendly – Enjoy them anytime!

Step-by-Step Instructions

Step 1: Preheat & Prepare the Muffin Tin

Preheat oven to 400°F (200°C).

Grease or line a 12-cup muffin tin with paper liners to prevent sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, and salt until well combined.

Step 3: Cut in the Butter

Add cold cubed butter to the dry ingredients.

Use a fork or pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces of butter.

Step 4: Add Sugar

Stir in 1/3 cup granulated sugar, distributing it evenly throughout the dry mixture.

Step 5: Mix Wet Ingredients

In a separate small bowl, whisk together heavy cream, vanilla extract, and egg until smooth.

Step 6: Combine Wet & Dry Ingredients

Pour the wet mixture into the dry ingredients.

Gently fold together using a spatula or wooden spoon. Do not overmix—the batter should be thick with some lumps.

Step 7: Fold in Strawberries

Carefully fold in chopped strawberries, ensuring they are evenly distributed but not crushed.

Step 8: Fill Muffin Cups & Add Sugar

Scoop the batter into the muffin cups, filling each about ¾ full.

Sprinkle 1 tablespoon sugar on top for a slightly crunchy texture.

Step 9: Bake

Bake at 400°F (200°C) for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 10: Cool & Serve

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Enjoy warm or at room temperature, plain or with whipped cream and extra strawberries.

Ingredient Notes & Substitutes

✔ Flour: Substitute gluten-free 1:1 all-purpose flour for a gluten-free version.
✔ Butter: Use vegan butter for a dairy-free option.
✔ Heavy Cream: Can be replaced with whole milk, buttermilk, or coconut milk.
✔ Sugar: Swap granulated sugar for coconut sugar or a sugar substitute for a lower-carb option.
✔ Strawberries: Fresh is best, but you can use frozen strawberries (do not thaw them before mixing).

Why Are My Strawberry Muffins Soggy?

Strawberries release moisture when baked, which can make muffins soggy. Here’s how to fix it:
✅ Toss strawberries in 1 tbsp flour before adding them to the batter. This helps absorb excess moisture.
✅ Do not overmix the batter—overmixing develops gluten and prevents even baking.
✅ Bake at a high temperature (400°F) for a quick rise and less spread.

What Makes a Muffin So Moist?

✔ Cold butter cut into flour – Creates flaky layers.
✔ Heavy cream – Adds moisture and tenderness.
✔ Minimal mixing – Overmixing leads to dense muffins.

Variations

Chocolate Strawberry Muffins – Add ½ cup white or dark chocolate chips for extra sweetness.

Lemon Strawberry Muffins – Mix in 1 tablespoon lemon zest for a bright citrusy flavor.

Nutty Strawberry Muffins – Add ½ cup chopped almonds or pecans for a crunch.

Cinnamon Sugar Topping – Mix 1 tbsp cinnamon + 2 tbsp sugar and sprinkle on top before baking.

Top Tips for Perfect Muffins

✔ Use cold butter – It creates a flaky texture similar to scones.
✔ Do not overmix – Overmixing leads to dense muffins.
✔ Fill muffin cups ¾ full – This ensures a nice rise without overflowing.
✔ Bake at high heat (400°F) – Helps muffins rise quickly.

How to Serve

Enjoy warm with butter or honey.

Serve with yogurt and granola for breakfast.

Pair with coffee or tea for an afternoon treat.

Storage Instructions

❄ To Store: Keep muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
🔥 To Reheat: Microwave for 10-15 seconds or warm in an oven at 300°F (150°C) for 5 minutes.
⏳ To Freeze: Wrap muffins individually and freeze for up to 3 months. Thaw overnight before reheating.

FAQs

1. Can I use frozen strawberries?

Yes! Use them straight from the freezer—do not thaw.

2. Can I make these muffins dairy-free?

Yes! Use vegan butter + coconut milk instead of butter and heavy cream.

3. How do I prevent muffins from sticking to the liners?

Use high-quality parchment liners or lightly spray the liners with oil before adding batter.

4. Why are my muffins dry?

Overbaking or too much flour can cause dryness. Measure flour using the spoon-and-level method and check muffins at 18 minutes.