You can’t let strawberry season pass you up without making a batch of these Strawberry Shortcake Muffins. A moist and dense muffin filled with juicy sweet strawberries and topped with sprinkling of sugar to give a crisp top!
Okay, so you might remember me posting a Strawberry Lemon Muffin recipe just a few weeks back. I know, I know, more muffins. Here’s the thing, I don’t think there is any such thing as too many muffin recipes. These muffins are uniquely different from those muffins from a week back. For starters these are made in the way you would make a shortcake, biscuit or scone. Hence the name, Strawberry Shortcake Muffins! So the texture of the muffin is far different. As well, these have a crispy top that’s so delicious.
Anyway, for us here in southern Spain, strawberry season is coming to an end. Which I’m finding very sad because I love strawberries. I know, for most of my readers, strawberry season is just around the corner. So to all of you awaiting the arrival of the berry, save this recipe when you have a big pile of fresh strawberries.
Ingredients
- Dry ingredients – All purpose flour, baking powder and salt
- Sugar – granulated white sugar
- Dairy – cold butter and heavy cream
- Eggs – one whole egg
- Fresh ingredients – Fresh whole strawberries
- Flavourings – vanilla extract
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Grease or line with paper liners 12 medium sized muffin cups.
- Combine dry ingredients – In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Add butter to dry ingredients – Add cold butter cut into small pieces. Using either a pastry cutter or your fingers, combine the butter into the flour until it reaches a crumbly mixture.
- Whisk wet ingredients – In a small bowl, whisk together the heavy cream, egg and vanilla extract.
- Finish muffin batter – Pour this into the dry ingredients and stir in until it just comes together. This batter will be lumpy.
- Add strawberries – Fold in the chopped strawberries.
- Divide into muffin cups and bake – Evenly spoon the batter between the 12 muffin cups. Sprinkle over remaining tablespoon of sugar. Bake for 18 – 22 minutes or until golden on top and a toothpick inserted into the center comes out clean.
- Cool muffins – Remove from oven and place on a wire rack to cool.
Recipe Notes
- Baking time – I baked these for exactly 20 minutes. Keep in mind, all ovens bake differently and yours could bake a little quicker or take a little longer.
- Muffin size – these are medium sized muffins, not big bakery type muffins. The muffin pans i used were medium.
- Storage and freezing – These muffins are best kept in the fridge because they contain fresh strawberries. Keep them in an airtight container up to 3 days in the fridge. Remove from fridge about 1/2 hour before serving for best results. To freezer, allow the muffins to cool completely. Place them in a freezer proof container or bag and freeze up to 2 months.
Substitutions
- Fresh strawberries – although fresh strawberries are ultimately best for these muffins, you can use frozen strawberries. Keep in mind, if you are using frozen strawberries to cut them when they are still frozen and add them to the batter frozen. Defrosted berries will create too much juice and the colour will run in the muffin batter turning it pink.
- Heavy cream – I personally love the addition of heavy cream for this recipe. You can use sour cream, yogurt or buttermilk with similar results.
- Granulated white sugar for topping – you can leave off the sugar if you prefer. You can also replace it with cane sugar or brown sugar.
Frequently Asked Questions
There are different ways you can achieve a crispy muffin top! Simply sprinkling granulated white sugar or brown sugar on top before baking, will help the top become crisp. Another way is to place the oven rack in the top two thirds of the oven and start the baking at 425 degrees f. Bake at this high temperature for about 10 minutes. Then reduce the temperature to 375 degrees f for the remaining baking time.
Two of the most common mistakes in baking muffins is over mixing the batter and over baking the muffins. Try to only mix the batter until ingredients are just combined and test muffins with a toothpick to ensure the muffins close to the finished baking time.
Strawberry Shortcake Muffins
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter cold
- 1/3 cup granulated white sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon granulated white sugar
- 1 cup strawberries chopped into 1 inch pieces
Instructions
- Preheat oven to 350 degrees f/180 degrees c. Grease or line with paper liners 12 medium sized muffin cups.
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Add cold butter cut into small pieces. Using either a pastry cutter or your fingers, combine the butter into the flour until it reaches a crumbly mixture.
- In a small bowl, whisk together the heavy cream, egg and vanilla extract.
- Pour this into the dry ingredients and stir in until it just comes together. This batter will be lumpy.
- Fold in the chopped strawberries.
- Evenly spoon the batter between the 12 muffin cups. Sprinkle over remaining tablespoon of sugar. Bake for 18 – 22 minutes or until golden on top and a toothpick inserted into the center comes out clean.
- Remove from oven and place on a wire rack to cool.
Thanks For Stopping By & Hope To See You soon!
There seems to be a step missing where you add the sugar.
Hey Fran, thanks for pointing that out for me. It’s fixed in the recipe, sorry for the oversight.
I made these muffins. They were delicious.
Really happy you enjoyed them Fran. Thanks for the kind feedback.