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Strawberry Shortcake Muffins with Sweet Cream Swirl

A close-up of a delicious strawberry shortcake muffin featuring bright red berries and a golden brown crumb topping.
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Bake these moist strawberry shortcake muffins that capture the classic dessert flavor in a convenient, portable breakfast or brunch treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, hulled and halved or quartered
  • 1/4 cup heavy cream (for swirl)
  • 1 tablespoon powdered sugar (for swirl)
  • 1/4 cup all-purpose flour (for coating berries)
  • 1/4 cup turbinado sugar (for topping)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. In a small bowl, toss the prepared strawberries with the 1/4 cup of flour. This step helps prevent the berries from sinking to the bottom of the muffins.
  6. Gently fold the floured strawberries into the muffin batter.
  7. Prepare the sweet cream swirl: In a small bowl, whisk the heavy cream and powdered sugar until soft peaks form.
  8. Fill each muffin cup about two-thirds full with batter. Drop small dollops of the whipped cream mixture onto the top of the batter in each cup. Use a toothpick to gently swirl the cream into the batter slightly.
  9. Sprinkle the tops of the muffins evenly with turbinado sugar for a slight crunch.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use fresh strawberries. If using frozen, do not thaw them before tossing with flour.
  • To keep these strawberry shortcake muffins moist, avoid mixing the batter once the flour is incorporated; overmixing develops gluten, leading to tough muffins.
  • If you want a stronger shortcake flavor, add 1/2 teaspoon of almond extract to the wet ingredients.

Nutrition

Find it online: https://purecookingjoy.com/strawberry-shortcake-muffins/

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