Strawberry Shortcake Muffins
Ingredients
Method
- Preheat your oven to 350°F. Line 18 muffin cups with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the sugar, oil, eggs, egg whites, vanilla extract, and almond extract until well combined. Add the sour cream and mix until smooth. Add half of the flour mixture and mix until just combined. With the mixer running, slowly pour in the milk, then add the remaining flour mixture. Scrape down the sides and bottom of the bowl as needed. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. Gently tap the pan on the counter a few times to release any air bubbles.
- Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Rotate the pans halfway through if needed for even browning. Let the muffins cool in the pans on a wire rack for 5 to 10 minutes, then transfer them directly to the rack to cool completely.
- In a small bowl, stir together the 1 1/2 cups of diced strawberries and 1 1/2 tablespoons of strawberry jam.
- Once the muffins are cool, use a small paring knife to cut a cone-shaped piece out of the center of each muffin, cutting about halfway down. Trim the pointed tip off the removed piece to create a flat lid.
- Spoon a heaping tablespoon of the strawberry-jam mixture into each muffin cavity, including some of the syrupy juices. Place the muffin lid back on top to cover the filling.
- In a large mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Using a stand mixer or hand mixer with the whisk attachment, beat on medium speed until smooth, scraping the bowl as needed. With the mixer running, slowly pour in the heavy cream. Increase the speed to high and whip until stiff peaks form, about 2 minutes. Be sure to scrape the bowl periodically.
- Transfer the frosting to a piping bag fitted with an open star tip. Pipe a swirl of frosting onto each muffin, making a couple of circles around the perimeter and leaving the center open for the strawberry topping. Place the frosted muffins in the refrigerator for 1 to 6 hours to allow the frosting to firm up.
- Just before serving, stir together the remaining 1 cup of diced strawberries and 1 tablespoon of strawberry jam. Spoon this mixture onto the center of each muffin.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Strawberry Shortcake Muffins
Oh my goodness, you guys. I am obsessed with these strawberry shortcake muffins. Like, genuinely obsessed. They take everything you love about a classic strawberry shortcake dessert that tender, buttery crumb, the sweet berry filling, the cloud of cream and pack it into a handheld muffin that’s ridiculously good and surprisingly easy to make.
I grew up in Lyon spending summers at my Mimi’s pâtisserie. I’d stand on a crate behind the counter, watching her pipe perfect rosettes on tiny cakes. She’d let me try, and mine would look like melting blobs. She’d display them anyway with a little sign that said ‘Sophie’s Special.’ I learned that presentation is an act of love, and everyone starts with melting blobs. These muffins? They make you feel like a pro even on your first try.
This is the summer dessert you want for brunch with friends, a backyard picnic, or just a Tuesday afternoon when you need something pretty. The muffins have a tender crumb that stays moist for days (thanks to sour cream in muffins and a touch of oil), a hidden strawberry center that bursts when you bite in, and a cloud of cream cheese whipped cream on top. Plus, you can dress them up with a simple glaze for muffins or keep them bare. Totally doable.
Here’s the thing I know baking can feel intimidating. Past failures like sunken muffins or burnt tops have made you cautious. I get it. But this recipe is practically foolproof. It uses simple pantry ingredients, takes under an hour from start to finish, and barely any cleanup. You’ve got this.
Expert Tips
Let me save you from my early mistakes. These tips come from years of trial and error (and a few batches of sad, flat muffins). Trust me on this.
Pro Tip: Coat Those Berries
The secret to preventing sunken strawberries: Toss your diced strawberries in a tablespoon of flour before folding them into the batter. This little trick keeps the berries suspended throughout the muffin instead of sinking to the bottom. It also absorbs some of the berry juice so you don’t end up with soggy spots. Game changer.
Room temperature ingredients matter. I know, I know it’s one more thing to remember. But cold eggs and cold sour cream won’t emulsify properly with the sugar and oil, and you’ll end up with dense muffins instead of light, tender ones. To bring eggs and milk to room temperature quickly, place the eggs in a bowl of warm water for 3 minutes and microwave the milk for about 15 seconds. Easy-peasy.
Don’t overmix the batter. This is the number one mistake I see. Once you add the flour, mix until just combined a few streaks of flour are totally fine. Overmixing develops gluten and gives you tough, rubbery muffins. We want tender crumb muffins, not hockey pucks.
Fill your liners generously. Fill each about two-thirds to three-quarters full. These strawberry shortcake muffins don’t rise as dramatically as some other muffin recipes, so you want to give them a good head start. A generous fill means nice domed muffin tops.
Check doneness with a toothpick. Don’t rely on color alone these muffins stay pale golden on top even when fully baked. Insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, they’re done. Overbaking dries them out fast.
Pro Tip: Don’t Overmix
I mean it. When you combine the wet and dry ingredients, use a gentle hand. Fold until you can’t see big pockets of flour anymore, then stop. A few streaks are fine. The batter will be thicker than regular muffin batter that’s normal and good. It helps support the strawberry pieces so they don’t sink.
Substitutions and Variations
One of the best things about this easy muffin recipe is how versatile it is. Here are some swaps and twists you might love:
- Fresh vs. frozen strawberries: You can use frozen strawberries in muffins! Cut them while still frozen (do NOT thaw them first thawed berries release too much liquid and turn the batter pink). Toss them in flour just like fresh.
- Sour cream swap: Greek yogurt works beautifully in place of sour cream. Use plain, full-fat Greek yogurt for the best texture. You can also substitute sour cream with Greek yogurt in strawberry shortcake muffins at a 1:1 ratio.
- Buttermilk option: If you don’t have whole milk, make quick buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.
- Almond extract: If you’re not a fan, just replace it with more vanilla extract. The almond adds a subtle floral note that pairs beautifully with strawberries, but it’s totally optional.
- Lemon zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist. Lemon and strawberry are best friends.
- Streusel topping: For extra crunch, sprinkle a simple streusel (butter, flour, sugar, a pinch of salt) over the batter before baking. It gives the muffins a bakery-style finish.
- Glaze for muffins: Skip the cream cheese whipped cream and drizzle a simple powdered sugar glaze (powdered sugar + milk + vanilla) over the cooled muffins. Less decadent but still delicious.
How to Store Strawberry Shortcake Muffins
Since these muffins have a cream cheese whipped cream topping and fresh strawberries, proper storage is key. Here’s what works best:
Refrigerate, don’t leave out. Because of the cream cheese and fresh fruit, these muffins need to be stored in the refrigerator. Place them in an airtight container and refrigerate for up to 3 days. In the summer heat, definitely don’t leave them out on the counter for more than a couple of hours.
Bring to room temperature before serving. Cold muffins lose some of their flavor and the crumb can feel dense. Take them out of the fridge about 30 minutes before you want to serve them. The cream cheese whipped cream softens slightly and the flavors come alive.
Freezing? I don’t recommend freezing these muffins once they’re fully assembled with the frosting and strawberry topping. The cream cheese whipped cream doesn’t thaw well it gets grainy and watery. If you want to freeze, freeze the un-frosted muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature, then add the filling, frosting, and topping fresh.
Keep them moist. To keep muffins moist during storage, place a paper towel in the bottom of your airtight container. It absorbs excess moisture without making the muffins soggy. Change the paper towel every day if you’re storing for more than a day.
Frequently Asked Questions
More Strawberry Desserts
If you’re loving the strawberry shortcake muffins, you might also enjoy these other strawberry bakes. They’re all perfect for summer and use fresh berries in the best way.
- Classic Strawberry Shortcake: The original! Tender biscuits, macerated strawberries, and clouds of whipped cream. Perfect for a summer picnic.
- Strawberry Cream Cheese Pound Cake: A dense, buttery pound cake studded with fresh strawberries and swirled with cream cheese. Great for slicing and serving with coffee.
- Strawberry Lemonade Cupcakes: Light lemon cupcakes filled with strawberry curd and topped with lemon buttercream. Bright, tangy, and so pretty.
- Fresh Strawberry Ice Cream: No-churn and ridiculously easy. Just cream, condensed milk, and fresh strawberry puree. Summer in a bowl.
Tag me when you make these I’ll cheer you on! And if you’re looking for more inspiration, I’m always pinning new ideas over on Pinterest. Come say hi!
Source: Nutritional Information
How do you keep the strawberry center from sinking to the bottom of strawberry shortcake muffins?
Toss your diced strawberries in a tablespoon of flour before folding them into the batter. The flour coating helps suspend the berries throughout the muffin so they don’t sink. Also, make sure your batter is thick enough this recipe produces a thicker batter that supports the fruit well.
Can I use frozen strawberries instead of fresh in strawberry shortcake muffins?
Yes, you can! Cut the frozen strawberries while they’re still frozen do NOT thaw them first. Thawed berries release too much liquid and will turn your batter pink and make it soggy. Toss the frozen pieces in flour just like you would with fresh.
What is the best way to make cream cheese whipped cream for strawberry shortcake muffins?
Start with slightly softened cream cheese (still cool, not warm) and very cold heavy cream straight from the fridge. Beat the cream cheese with powdered sugar and vanilla until smooth, then slowly pour in the heavy cream while mixing. Whip on high until stiff peaks form, about 2 minutes.
How should I store strawberry shortcake muffins to keep them fresh?
Store them in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese frosting and fresh strawberries, they shouldn’t sit out at room temperature for more than a couple of hours. Let them sit at room temperature for 30 minutes before serving for best flavor.
Can I substitute sour cream with Greek yogurt in strawberry shortcake muffins?
Absolutely! Use plain, full-fat Greek yogurt as a 1:1 substitute for sour cream. The texture will be very similar, and the muffins will stay moist and tender. Low-fat yogurt might work but could make the muffins slightly less tender.
Can I freeze strawberry shortcake muffins?
Freeze only the un-frosted muffins, not the fully assembled ones. The cream cheese whipped cream doesn’t thaw well. Bake and cool the muffins, then freeze them in a freezer-safe bag for up to 2 months. Thaw at room temperature, then add the filling, frosting, and topping fresh.
How do you get muffins to be crispy on the top?
For crispy muffin tops, sprinkle a little granulated sugar or turbinado sugar over the batter just before baking. The sugar caramelizes in the oven and creates a crunchy, golden crust. You can also bake at a slightly higher temperature for the first 5 minutes, then reduce to 350°F.
What makes muffins moist?
Moist muffins come from the right balance of fat and liquid. This recipe uses both oil and sour cream, which keep the crumb tender and moist for days. Don’t overbake check doneness with a toothpick and pull them out as soon as it comes out clean.
Can I make these muffins ahead of time?
Yes! Bake the muffins a day ahead and store them in an airtight container at room temperature. Make the cream cheese whipped cream and strawberry filling the day you plan to serve. Assemble just before serving for the best texture and presentation.
