Strawberry Shortcake Muffins Recipe

One bite of these buttery shortcake muffins and you will be in love. They are very similar to a traditional shortcake recipe with juicy berries gently mixed into the batter and piled high into muffin cups. Without being overly sweet these muffins make a delicious breakfast, brunch or even dessert!

strawberries- get red, ripe, juicy berries during strawberry season for the best results. It's best to find ripe strawberries at your local farmers market.

all-purpose flour- gives the best flaky texture.

butter- cold butter is crucial for a shortcake muffin. I grate my butter and then place it in the freezer while I finish getting the remaining ingredients together.

milk- I always use whole milk when making shortcakes and biscuits. You could use buttermilk, but I would not recommend skim milk or low-fat milk.

First in a large bowl whisk together the dry ingredients; flour, salt and baking powder.

Next you will cut in the butter with a pastry blender or grate the butter directly into the bowl. You will want to incorporate the butter and flour together until the flour mixture looks like wet sand.

Then fold the strawberries into the flour before adding the milk. This will make it easier to mix the strawberries into the muffin batter without mashing them.

Add the milk and use a rubber spatula to gently incorporate the milk into the batter. Make sure to scrap the sides of the bowl well so there are no dry streaks of flour remaining.

Use cooking spray to lightly coat the muffin pan. You can also use paper liners if you prefer. Scoop the batter into the muffin pan. It is okay to over fill the muffin tins because these muffins will not rise as much as regular muffins do.

Add a teaspoon of sugar to the top of the muffins to give them a little extra crunchy exterior.

Bake at 400 for 15-16 minutes. The muffins will have a golden brown crust.

While the muffins are baking you can make the whipped topping by mixing heavy cream, vanilla extract and powder sugar with a hand mixer. Start at a low speed and gradually increase power. Beat till you have stiff peaks and cream has doubled in size.

Also add the remaining ½ pint of chopped berries to a small bowl. Sprinkle with remaining 2 teaspoons of sugar. The sugar will bring out the natural sweetness and make these fresh berries even better!

These muffins are the best served warm straight from the oven with a little whipped cream and juicy strawberries. They would also make a fantastic dessert with a scoop of vanilla ice cream!

Allow the strawberry muffins to cool on a wire rack before storing. Keep in an airtight container for 1-2 days. These are better warmed in the microwave for about 30 seconds!

• Make sure that your butter is cold! I like to grate my butter and stick it in the freezer while I prep my other ingredients and then cut it into the flour with a pastry blender.
• If you prefer you can use standard muffin liners. These were very easy to pop out of the tin with just a little cooking spray.

Frozen berries will contain more water so that when the thaw it may cause extra moisture in the shortcake muffin. I can not recommend using frozen strawberries.

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Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!