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Ultra Moist Strawberry Shortcake Muffins with Cream Cheese Glaze

A stack of three moist Strawberry Shortcake Muffins topped with glaze and fresh strawberries, one cut open.
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Bake these muffins to capture the flavor of classic strawberry shortcake in an easy-to-serve, moist muffin format, finished with a sweet cream cheese glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and diced
  • 1/4 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the melted butter, egg, buttermilk, 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. Gently fold in the diced fresh strawberries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the glaze: In a small bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and milk until the glaze is smooth and pourable.
  9. Drizzle the cream cheese glaze over the completely cooled muffins before serving.

Notes

  • For best results and a tender crumb, ensure your buttermilk and egg are at room temperature before mixing.
  • To prevent the strawberries from sinking to the bottom, toss them lightly in one tablespoon of the measured flour before folding them into the batter.
  • If you prefer a thicker glaze, reduce the amount of milk used in the final step.

Nutrition

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