Description
Strawberry Shortcake Muffins are soft, buttery vanilla muffins filled with juicy fresh strawberries and topped with a sweet crumb topping. Finished with a light vanilla glaze, these bakery-style muffins capture the classic flavors of strawberry shortcake in a portable breakfast or dessert.
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon all-purpose flour (for coating strawberries)
- For the Crumb Topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
- For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In another bowl, whisk together the eggs, melted butter, sour cream, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Toss the diced strawberries with 1 tablespoon of flour and gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Prepare the crumb topping by mixing the flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly, then sprinkle over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled muffins.
- Serve and enjoy.
Notes
- Coating the strawberries with flour helps prevent them from sinking.
- Do not overmix the batter to keep the muffins light and tender.
- Fresh strawberries provide the best texture, but frozen strawberries can be used if thawed and well-drained.
- Add a little lemon zest for a brighter strawberry flavor.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American