Easy Strawberry Shortcake Muffins – Better Than Takeout
Easy Strawberry Shortcake Muffins – bite-sized treats that are better than takeout and ready in just 30 minutes. After making these many times, I’ve discovered the trick to perfect, fluffy muffins every time. The crispy edges and tender crumb will make your kitchen smell like a cozy bakery. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Hash Brown Avocado Toast and Homemade Oatmeal Cream Pies.
Why This Easy Strawberry Shortcake Muffins – Better Than Takeout Is Pure Comfort
- Perfectly sweet and tangy strawberry flavor in every bite
- Fluffy, tender crumb that's better than store-bought
- Easy to make with simple ingredients you probably have on hand
- Great for breakfast, snacks, or even dessert with a dollop of whipped cream
What You'll Need for Easy Strawberry Shortcake Muffins – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, chopped
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 cup sour cream or Greek yogurt
- Optional: Whipped cream
- Optional: Powdered sugar for dusting
- Optional: Additional fresh strawberries for garnish
📝 Ingredient Notes
- Fresh strawberries: You can use frozen strawberries, but they may release more liquid and make the muffins denser.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer — Ensures even mixing and makes prep work a breeze → See on Amazon
- OXO Good Grips 12-Cup Muffin Pan — Even heat distribution for perfectly baked muffins → See on Amazon
How to Make Easy Strawberry Shortcake Muffins – Better Than Takeout
- Preheat oven: Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin pan with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Combine wet ingredients: In another bowl, mix melted butter, egg, vanilla, and milk. Stir in baking soda, cream of tartar, and sour cream.
- Combine and fold in strawberries: Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold until just combined. Gently fold in chopped strawberries.
- Bake: Divide batter evenly among prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Easy Strawberry Shortcake Muffins – Better Than Takeout
- Common mistake and fix: Avoid overmixing the batter to prevent tough muffins. The batter should be lumpy and thick.
- Tip: For a sweeter muffin, sprinkle some turbinado or demerara sugar on top of the batter before baking.
- Tip: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Storing & Reheating Easy Strawberry Shortcake Muffins – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover muffins in an airtight container in the refrigerator for up to 1 week. Make-ahead tip: Prepare the batter up to 1 day ahead and store in the refrigerator. Bake as directed.
Freezing Easy Strawberry Shortcake Muffins – Better Than Takeout
Freeze cooled muffins for up to 3 months. Thaw at room temperature or reheat in the oven at 350°F (180°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat muffins in the oven at 350°F (180°C) for 10-15 minutes or until warmed through. Microwave: Reheat muffins in the microwave for 15-20 seconds or until warmed through. This may make the muffin soggy.
Recipe Notes
- Chef tip: For a shortcut, use a boxed cake mix and follow the instructions on the package, substituting the water with milk and adding the baking soda and cream of tartar.
- Best substitution: You can substitute the fresh strawberries with frozen berries, but they may release more liquid and make the muffins denser.
- Make-ahead: Prepare the batter up to 1 day ahead and store in the refrigerator. Bake as directed.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil or reduce the oven temperature to 375°F (190°C).
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Easy Strawberry Shortcake Muffins – Better Than Takeout
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, chopped
Seasonings
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 cup sour cream or Greek yogurt
Optional Toppings
- Whipped cream
- Powdered sugar for dusting
- Additional fresh strawberries for garnish
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin pan with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Combine wet ingredients: In another bowl, mix melted butter, egg, vanilla, and milk. Stir in baking soda, cream of tartar, and sour cream.
- Combine and fold in strawberries: Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold until just combined. Gently fold in chopped strawberries.
- Bake: Divide batter evenly among prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a shortcut, use a boxed cake mix and follow the instructions on the package, substituting the water with milk and adding the baking soda and cream of tartar.
- Best substitution: You can substitute the fresh strawberries with frozen berries, but they may release more liquid and make the muffins denser.
- Make-ahead: Prepare the batter up to 1 day ahead and store in the refrigerator. Bake as directed.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil or reduce the oven temperature to 375°F (190°C).
Storage
- Fridge: Store leftover muffins in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze cooled muffins for up to 3 months. Thaw at room temperature or reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Oven reheat: Reheat muffins in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat muffins in the microwave for 15-20 seconds or until warmed through. This may make the muffin soggy.
- Make ahead: Prepare the batter up to 1 day ahead and store in the refrigerator. Bake as directed.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 8g
- Carbs: 34g
- Fiber: 1g
- Sugar: 17g
- Sodium: 180mg
- Cholesterol: 35mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Strawberry Shortcake Muffins – Better Than Takeout FAQs
Yes, you can prepare the batter up to 1 day ahead and store it in the refrigerator. Bake as directed.
Overmixing the batter can lead to dry muffins. Be sure to fold the ingredients just until combined.
Yes, you can use frozen strawberries, but they may release more liquid and make the muffins denser.
I haven't tried this recipe in the air fryer, but you can experiment with baking the muffins at 350°F (180°C) for 10-15 minutes or until a toothpick inserted into the center comes out clean.
You can substitute the fresh strawberries with frozen berries, but they may release more liquid and make the muffins denser.
A Warm Final Note
I can’t wait for you to try Easy Strawberry Shortcake Muffins – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
