Strawberry Shortcake Muffins for Weekend Mornings
A buttery, tender muffin base packed with fresh strawberries and topped with a crunchy streusel. 35 minutes, one bowl, and they look genuinely impressive on a plate.
Equipment
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Whisk
- Rubber Spatula
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon all-purpose flour (for coating berries)
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- ½ cup unsalted butter, melted
- 1 ½ cups fresh strawberries, diced
- ⅓ cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Streusel Topping
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold butter, cubed
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
- Make the streusel: In a small bowl, mix ¼ cup flour, 2 tablespoons brown sugar, and 2 tablespoons cold cubed butter. Pinch together with your fingers until it looks like wet sand. Refrigerate while you make the batter.
- Prep the berries: Toss the diced strawberries with 1 tablespoon of flour until evenly coated. Set aside.
- Mix dry ingredients: In a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Mix wet ingredients: In a separate bowl, whisk together the melted butter (make sure it's not piping hot), 1 egg, ⅓ cup milk, and 1 tsp vanilla.
- Combine: Pour wet ingredients into dry and stir with a rubber spatula until just combined. A few dry streaks are okay. Do not overmix.
- Fold in berries: Gently fold the flour-coated strawberries into the batter in three folds. Batter will be thick.
- Fill muffin cups: Divide batter evenly among the 12 cups (they will be full). Sprinkle streusel generously over each.
- Bake: Bake for 18–22 minutes, until tops are golden and a toothpick inserted into the center comes out with a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack. If using glaze, whisk ½ cup powdered sugar with 2 tbsp milk and drizzle while still warm.
Notes
Keep streusel cold for crunch. Don't overmix the batter – lumpy is good. For frozen berries, do not thaw and add 2–3 minutes to bake time. Store unglazed muffins at room temp for up to 3 days, or freeze for up to 2 months. Reheat in oven or air fryer at 325°F for 5 minutes to restore crunch.