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Strawberry Shortcake Muffins

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.

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)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine melted butter, buttermilk, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
  5. Carefully fold in the chopped strawberries, being careful not to overmix.
  6. Divide the batter evenly among the muffin cups, filling about 3/4 full.
  7. For the topping, mix brown sugar, flour, and cold butter until crumbly. Sprinkle evenly over each muffin.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. 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.