There was a busy spring afternoon not too long ago when I pulled together a batch of Strawberry Shortcake Muffins, and it quickly became clear they weren’t just another baked treat. That moment marked when these muffins grew from a nice idea to a family favorite in my kitchen. The fresh strawberries nestled into each bite feel like a little celebration of spring’s best flavors wrapped in soft crumb topping and a touch of sweet glaze. It’s a recipe that sneaks into my weekly routine, delivering comfort and a smile when I need it most.

This Strawberry Shortcake Muffins recipe fits perfectly alongside the busy rhythm of everyday life. I love knowing that a wholesome, satisfying muffin is only about 30 minutes away from cooling in the kitchen. The cream cheese filling adds an unexpected but welcome richness that makes each muffin feel like a treat, not just a snack. There’s a familiar warmth in sharing them with family or guests, the kind that turns simple moments into memories.

If you’ve been hunting for a recipe that balances beginner-friendly baking muffins with the delightful texture of crumb topping and the burst of fresh strawberries, this one’s for you. No special tricks or fancy ingredients, just good, honest baking. If you want a variation to wake up your morning, try my Strawberry Shortcake Muffins alongside a cup of coffee or pair it with strawberry cheesecake overnight oats for a berry boost to start your day. You’ll find the recipe approachable, the instructions clear, and the results absolutely reliable.

Friends, I can’t wait for you to try these Strawberry Shortcake Muffins. They’re your next kitchen win, I promise. So, grab your mixing bowl, and let’s make something joyful today.

What You’ll Need for This Strawberry Shortcake Muffins:

Ingredients for Strawberry Shortcake Muffins laid out on a kitchen counter

1 1/2 cups fresh strawberries, diced
You can find fresh strawberries at most grocery stores or farmers’ markets during their season. If you’re short on fresh berries, frozen (thawed and drained) work but watch for extra moisture in the batter.
2 cups all-purpose flour
This keeps the muffins tender. If you don’t have all-purpose flour, you can swap in a cup of whole wheat for a slightly nuttier flavor. This Strawberry Shortcake Muffins stays tender even with this easy swap.
3/4 cup granulated sugar
Adds just the right sweetness. For a budget-friendly option, regular sugar is great; no need for specialty sugars here.
1 tablespoon baking powder
It’s the lift that helps your Strawberry Shortcake Muffins rise perfectly. Make sure it’s fresh — old baking powder can lead to flat muffins.
1/2 teaspoon salt
Balances the flavors gently.
1/2 cup unsalted butter, melted and slightly cooled
Butter gives a rich flavor that works well with the cream cheese filling and crumb topping. You can substitute with vegetable oil if you need to, but butter really makes this Strawberry Shortcake Muffins special.
3/4 cup whole milk
I usually keep milk in the fridge for baking. You can use any milk you have on hand; almond or oat milk works fine too here.
2 large eggs
Helps hold everything together. If you don’t have eggs, a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) is a good substitute that I’ve tested with success.
1 teaspoon vanilla extract
This gives warmth to the batter, tying all those strawberry flavors together.
Cream cheese filling:
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
This step adds a surprise creaminess inside your Strawberry Shortcake Muffins. You want the cream cheese softened for easy mixing—little prep that’s worth it.
Crumb topping:
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup cold unsalted butter, cut into small pieces
1/4 teaspoon cinnamon (optional)
The crumb topping is where your Strawberry Shortcake Muffins get that perfect crunch on top. I always include a little extra cinnamon for a subtle spicy note that complements the strawberries nicely.
Sweet glaze:
1 cup powdered sugar
2 tablespoons fresh strawberry juice (optional) or milk
The sweet glaze finishes your Strawberry Shortcake Muffins beautifully. If fresh strawberry juice isn’t handy, a splash of milk will do just fine.

This Strawberry Shortcake Muffins keeps ingredients simple because good cooking should be accessible and satisfying. Most ingredients are pantry staples or easy to find, making it economical to whip up on any budget. A quick tip to save time is to prep your crumb topping and cream cheese filling while your batter mixes—that multitasking keeps things rolling.

Once you have the cream cheese filling mixed, keep it in the fridge until you’re ready to fill the muffins. The crumb topping benefits from chilling too, so it stays crumbly and doesn’t melt into the batter.

If you love baking muffins and want a similar but savory twist, check out my Cheddar Jalapeno Cornbread Muffins too—they bring a whole different vibe to the table but use plenty of the same baking confidence. And for a strawberry-berry morning twist, try pairing your Strawberry Shortcake Muffins with Strawberry Cheesecake Overnight Oats for a fresh take on breakfast.

How to Make This Strawberry Shortcake Muffins:

Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or grease well. Starting with a good temp sets you up for even baking, which you’ll thank your muffins for later.
Prepare the crumb topping first. In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and cinnamon if using. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Keep this chilled until ready—it’ll add that satisfying texture your Strawberry Shortcake Muffins are known for.
Mix your dry ingredients in a large bowl: 2 cups flour, sugar, baking powder, and salt. Give them a good whisk to ensure the powder is evenly distributed.
In a separate bowl, whisk together melted butter, milk, eggs, and vanilla extract. This wet mix will come together smoothly and smells wonderful.
Add the wet ingredients to the dry and stir gently until just combined. It’s okay if the batter’s a bit lumpy—that’s how you keep your Strawberry Shortcake Muffins tender.
Fold in the diced fresh strawberries, taking care not to overmix so the berries don’t get too mushy. Fresh strawberries bring the juiciness and vibrant flavor right into the heart of every muffin.
Next, handle the cream cheese filling. Beat together the softened cream cheese, powdered sugar, and vanilla until smooth. I like to dollop a teaspoon of this filling into each muffin cup after adding a spoonful of batter, then top with more batter to cover. This cream cheese surprise inside makes these Strawberry Shortcake Muffins extra special—and your friends will be asking for the recipe.
Sprinkle the chilled crumb topping evenly over each filled muffin cup. This layer adds crunch and a beautiful rustic look.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean (aside from the cream cheese filling, which stays creamy). Your kitchen will smell amazing while these Strawberry Shortcake Muffins bake, promising a comforting treat.
While the muffins cool, mix up the sweet glaze quickly by whisking powdered sugar with fresh strawberry juice or milk until smooth and pourable.
Drizzle the glaze over the muffins once they’re cool, giving a sweet finish that contrasts perfectly with the crumb topping.

From start to finish, this Strawberry Shortcake Muffins takes about 40 minutes, but the hands-on time is just 20, leaving room to clean up or prep a cup of tea while baking.

If your Strawberry Shortcake Muffins look a little domed or cracked on top, don’t worry—this is normal and adds to the homey charm. For a time-saving shortcut, you could prepare the crumb topping and cream cheese filling the day before, keeping them chilled and ready to go.

If you’re curious about a different twist, there’s a lovely sourdough strawberry muffin variation with oat crumb topping that’s worth trying out—you can see the recipe here for inspiration from a fellow baking fan at New Recipe: Sourdough Strawberry Muffins with Oat Crumb …

Serving Your Strawberry Shortcake Muffins:

Freshly baked Strawberry Shortcake Muffins served on a plate with fresh strawberries

These Strawberry Shortcake Muffins truly shine when served warm with a light smear of butter or a spoonful of fresh whipped cream. I love to bring them out for weekend brunches, where they pair beautifully with scrambled eggs or light salads. The cream cheese filling and crumb topping make these muffins a treat that feels indulgent, but they’re just perfect with a simple cup of coffee or tea for a snack break.

For an easy presentation, arrange a few muffins on a pretty plate and add a handful of fresh strawberries on the side. It’s simple but inviting and makes your strawberry lovers happy.

If you’ve got leftovers, I like to slice them open and toast them lightly the next day—they taste like a homemade breakfast treat all over again. You can also freeze unfrosted Strawberry Shortcake Muffins. Thaw them gently in the microwave or at room temperature, then drizzle with glaze before serving.

Seasonal twists are fun too. Adding a little lemon zest to the batter brings a bright flavor that plays well with fresh strawberries, or swapping strawberries for raspberries can be a refreshing change. Friends and family always appreciate the fresh berries, crumb topping, and that creamy filling—it feels like a little homemade celebration in every bite.

If you’re a muffin fan who enjoys a touch of the sweet and crumbly, you might find inspiration from other Strawberry Shortcake Muffins ideas online, like these strawberry muffins from Pies and Tacos or the strawberry shortcake cheesecake with homemade glaze and crumbs. These recipes show just how versatile and inviting strawberry muffins can be.

Common Questions About This Strawberry Shortcake Muffins:

Can I make parts of this Strawberry Shortcake Muffins ahead of time?
Absolutely! The cream cheese filling and crumb topping can be made the day before and kept chilled. This helps reduce prep time on baking day and keeps things smooth.
What if I don’t have fresh strawberries?
Frozen strawberries work too. Just thaw and drain them well to avoid extra moisture in your batter. You might want to reduce milk slightly to compensate.
Can I double the recipe?
Yes! Just double all ingredients and bake in two muffin tins or larger batches. Baking time should stay about the same, but check with a toothpick towards the end.
What’s a good substitute for cream cheese filling?
Plain Greek yogurt mixed with a little powdered sugar can be a lighter option, though it won’t be quite as rich or thick. Cream cheese is worth the splurge for that sweet surprise.
Why does my crumb topping sometimes melt into the batter?
Make sure the butter in your crumb topping is cold and the crumbs are chunky but not too fine. Chilling the topping before adding helps keep it from melting too soon.
Can I adjust sweetness?
Definitely. Cut back a little on the sugar if you prefer less sweet muffins, especially if your fresh strawberries are very sweet.
Any tips for even distribution of cream cheese filling?
Spoon a small dollop into the center of batter in each muffin cup, then cover gently with more batter. Avoid mixing it in or it will just blend and lose the surprise texture.

These answers come from many test runs and sharing these Strawberry Shortcake Muffins with friends, so I hope they help you get great results too.

If you want more inspiration or similar recipes, check out this sourdough strawberry muffin recipe with oat crumb topping shared by a fellow home baker. It’s a nice variation that also uses fresh strawberries and crumb toppings beautifully.

Final Thoughts on This Strawberry Shortcake Muffins:

This Strawberry Shortcake Muffins recipe has earned a special place in my baking books because it combines ease, flavor, and that unforgettable cream cheese filling. You get crumb topping crunch, fresh strawberries’ juiciness, and a sweet glaze to finish—an all-around satisfying experience.

My top tips for this Strawberry Shortcake Muffins:

Use fresh strawberries whenever possible for the best flavor.
Keep your crumb topping cold for that perfect crunch.
Don’t overmix your batter; a few lumps lead to tenderness.

If you want to mix it up, try these variations: mix in lemon zest for a citrus kick, swap in raspberries for a tangy bite, or add chopped nuts to the crumb topping for extra texture. The version with cream cheese filling remains the most requested by my friends and family—there’s just something about that creamy center they can’t resist.

I encourage you to make this Strawberry Shortcake Muffins your own. Play with flavors, adjust sweetness to your liking, and most of all, enjoy the process and the smiles these muffins bring to your table. I hope you love baking and sharing this recipe as much as I do.

For more muffin inspiration, you might enjoy my Cheddar Jalapeno Cornbread Muffins recipe or a fresh start to your day with Strawberry Cheesecake Overnight Oats. And if you want to see how others celebrate strawberry muffins with crumb toppings, check out the strawberry shortcake cheesecake with homemade glaze and crumbs shared online.

Helpful Links for More Delicious Ideas:

These links are full of ideas to keep your baking joyful and do-able, just like this Strawberry Shortcake Muffins recipe. Enjoy!

Strawberry Shortcake Muffins

Print Recipe

Delight in these moist and fluffy Strawberry Shortcake Muffins, bursting with fresh strawberries and a sweet crumbly topping—perfect for breakfast or a tasty snack.

Author: Lissandra Hayes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
1 cup buttermilk
1 large egg
1 tsp vanilla extract
1 1/2 cups fresh strawberries, chopped
1/4 cup brown sugar (for topping)
2 tbsp all-purpose flour (for topping)
2 tbsp cold unsalted butter (for topping)

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Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine melted butter, buttermilk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
Carefully fold in the chopped strawberries, being careful not to overmix.
Divide the batter evenly among the muffin cups, filling about 3/4 full.
For the topping, mix brown sugar, flour, and cold butter until crumbly. Sprinkle evenly over each muffin.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For an extra touch, serve these muffins warm with a dollop of whipped cream or a drizzle of honey.