Easy Strawberry Shortcake Muffins Recipe – Better Than Takeout

Easy Strawberry Shortcake Muffins – Better than takeout! After making these many times, I’ve perfected the trick to the fluffiest texture. The warm, golden muffins filled with fresh strawberries will make your kitchen cozy in no time. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Spiced Peach Bread and Garlic Butter Steak Bites with Pasta.

What You'll Need for Easy Strawberry Shortcake Muffins Recipe – 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 ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: Whipped cream
• Optional: Fresh strawberries

How to Make Easy Strawberry Shortcake Muffins Recipe – Better Than Takeout

1. Preheat oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.
3. Combine wet ingredients: In another bowl, mix melted butter, egg, vanilla extract, and milk.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped strawberries.
5. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Storing & Reheating Easy Strawberry Shortcake Muffins Recipe – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover muffins in an airtight container at room temperature for up to 3 days. Make-ahead tip: Prepare the batter and store it in the fridge overnight. In the morning, preheat the oven and bake as directed.

Freezing Easy Strawberry Shortcake Muffins Recipe – Better Than Takeout

Freeze for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 5-7 minutes. Microwave: Reheat in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a sweeter topping, mix 1/4 cup of granulated sugar with 1 tsp of ground cinnamon and sprinkle it on top of the batter before baking.
• Best substitution: You can use frozen strawberries, but they may release more liquid, affecting the muffin texture.
• Make-ahead: Prepare the batter and store it in the fridge overnight. In the morning, preheat the oven and bake as directed.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil for the remaining baking time.

Easy Strawberry Shortcake Muffins Recipe – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

12 muffins

🥗

Diet

Vegetarian

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 ground cinnamon
• 1/4 tsp ground nutmeg

Optional Toppings

• Whipped cream
• Fresh strawberries

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, cinnamon, and nutmeg.
3. Combine wet ingredients: In another bowl, mix melted butter, egg, vanilla extract, and milk.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped strawberries.
5. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Chef tip: For a sweeter topping, mix 1/4 cup of granulated sugar with 1 tsp of ground cinnamon and sprinkle it on top of the batter before baking.
• Best substitution: You can use frozen strawberries, but they may release more liquid, affecting the muffin texture.
• Make-ahead: Prepare the batter and store it in the fridge overnight. In the morning, preheat the oven and bake as directed.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil for the remaining baking time.

Storage

• Fridge: Store leftover muffins in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds.
• Make ahead: Prepare the batter and store it in the fridge overnight. In the morning, preheat the oven and bake as directed.

Nutrition Per Serving

• Calories: 220
• Protein: 3g
• Fat: 8g
• Carbs: 33g
• Fiber: 1g
• Sugar: 14g
• Sodium: 160mg
• Cholesterol: 45mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Strawberry Shortcake Muffins Recipe – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Strawberry Shortcake Muffins Recipe – 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!