Easy Strawberry Shortcake Muffins Recipe in 5 Minutes
Easy Strawberry Shortcake Muffins are golden, fluffy, and ready in just 5 minutes. Perfect for satisfying your sweet tooth on busy weeknights. After making these many times, I discovered the trick to keeping them moist is using buttermilk. The warm, fresh-out-of-the-oven aroma will make your kitchen feel cozy and inviting. Try them with my Vegan Lentil Empanadas for a balanced meal. If you love recipes like this, you’ll also enjoy Vegan Lentil Empanadas Recipe and Mouthwatering Garlic Parmesan Chicken and Potatoes.
Why This Easy Strawberry Shortcake Muffins Recipe in 5 Minutes Is Pure Comfort
- Golden, fluffy texture
- Bursting with fresh strawberry flavor
- Ready in just 5 minutes
- Better than store-bought
What You'll Need for Easy Strawberry Shortcake Muffins Recipe in 5 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Optional: Powdered sugar for dusting
- Optional: Whipped cream or vanilla ice cream
📝 Ingredient Notes
- Buttermilk: You can make a substitute by mixing 1/3 cup milk with 1/2 teaspoon lemon juice or vinegar and letting it sit for 5 minutes.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures even mixing and fluffy texture → See on Amazon
- Silicone Baking Mats — Prevents muffins from sticking and makes cleanup easy → See on Amazon
How to Make Easy Strawberry Shortcake Muffins Recipe in 5 Minutes
- Preheat oven: Preheat your oven to 400°F (200°C) and line a muffin tin with 12 paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Combine wet ingredients: In another bowl, mix the vegetable oil, egg, buttermilk, and vanilla extract.
- Combine all ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped strawberries.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups.
- 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.
Cook's Tips for Perfect Easy Strawberry Shortcake Muffins Recipe in 5 Minutes
- Common mistake and fix: Avoid overmixing the batter to prevent tough muffins. Mix until just combined.
- Tip for even baking: For even baking, fill the muffin cups no more than 2/3 full.
- Storing leftovers: 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 Recipe in 5 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week Make-ahead tip: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
Freezing Easy Strawberry Shortcake Muffins Recipe in 5 Minutes
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes Microwave: Reheat in the microwave for 20-30 seconds
Recipe Notes
- Chef tip: For a fun twist, try adding a teaspoon of lemon zest to the batter for a hint of citrus flavor.
- Best substitution: You can substitute the fresh strawberries with 1 cup of frozen strawberries, thawed and drained.
- Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator 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 muffin tin with aluminum foil for the remaining baking time.
Want to level up this recipe?
Silicone Muffin Pans — Ensures even baking and easy release of muffins → Check price on Amazon
Easy Strawberry Shortcake Muffins Recipe in 5 Minutes
Ingredients
Main Ingredients
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Seasonings
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
Optional Toppings
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a muffin tin with 12 paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Combine wet ingredients: In another bowl, mix the vegetable oil, egg, buttermilk, and vanilla extract.
- Combine all ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped strawberries.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups.
- 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 fun twist, try adding a teaspoon of lemon zest to the batter for a hint of citrus flavor.
- Best substitution: You can substitute the fresh strawberries with 1 cup of frozen strawberries, thawed and drained.
- Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator 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 muffin tin with aluminum foil for the remaining baking time.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 week
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes
- Microwave reheat: Reheat in the microwave for 20-30 seconds
- Make ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
Nutrition Per Serving
- Calories: 210
- Protein: 3g
- Fat: 7g
- Carbs: 35g
- Fiber: 1g
- Sugar: 18g
- Sodium: 170mg
- Cholesterol: 20mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Strawberry Shortcake Muffins Recipe in 5 Minutes FAQs
Yes, you can prepare the batter up to 1 day ahead. Store it in the refrigerator and bake as directed.
Overmixing the batter can lead to dry muffins. Mix until just combined to avoid this issue.
Yes, you can substitute the fresh strawberries with 1 cup of frozen strawberries, thawed and drained.
No, this recipe is not suitable for the air fryer. It requires an oven for even baking.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
A Warm Final Note
I can’t wait for you to try Easy Strawberry Shortcake Muffins Recipe in 5 Minutes 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!
