Strawberry Shortcake Muffins with Crumble Topping
Soft, fluffy muffins filled with juicy strawberries, topped with a buttery shortcake crumble, and finished with a rich, heavy cream glaze. Perfect for spring brunch, summer gatherings, or a sweet morning treat with coffee.
Servings: 12 muffins
Calories: 260kcal
Ingredients
Muffin Batter
- 3 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ⅓ cup neutral oil
- ⅔ cup Greek yogurt room temperature
- ⅔ cup buttermilk room temperature
- 2 large eggs + 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 ¾ cups fresh strawberries diced small
- 2 tablespoons flour for tossing strawberries
Shortcake Crumble Topping
- ⅔ cup all-purpose flour
- ⅓ cup granulated sugar
- 4 tablespoons cold unsalted butter cubed
- ⅛ teaspoon salt
Heavy Cream Glaze
- 1 cup powdered sugar
- 2 - 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F. Line a 12-cup muffin tin with paper or tulip liners or lightly grease each cup.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, combine granulated sugar, melted unsalted butter, and neutral oil. Whisk until smooth. Add Greek yogurt, buttermilk, eggs, egg yolk, vanilla, and almond extract. Whisk until fully combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently just until the flour disappears; do not overmix.
- Toss diced fresh strawberries with 2 tablespoons of flour to prevent sinking. Gently fold the strawberries into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each completely full for tall, bakery-style muffins.
- In a small bowl, combine flour, sugar, and salt. Cut in cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over each muffin.
- Bake at 425°F for 5 minutes to help the muffins rise tall. Reduce oven temperature to 350°F and continue baking for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, whisk powdered sugar with 2 tablespoon heavy cream and ½ teaspoon vanilla extract until smooth. Adjust consistency with a little more cream if needed for drizzling.
- Drizzle the glaze over cooled muffins before serving.
Notes
Tips for Beginner Bakers
- Dice strawberries small for even distribution.
- Toss strawberries in flour to prevent them from sinking to the bottom.
- Do not overmix the batter; overmixing makes muffins tough.
- Fill liners nearly full for bakery-style domed tops.
- The initial high oven temperature helps create a tall, fluffy muffin top.
Make Ahead & Storage
- Crumble topping: can be made 1–2 days ahead and refrigerated.
- Baked muffins: store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: freeze fully cooled muffins in a freezer-safe bag for up to 3 months.
- Reheating: microwave for 15–20 seconds or warm in a 300°F oven for 5 minutes.
Nutrition
Serving: 1muffin | Calories: 260kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 160mg | Fiber: 1g | Sugar: 17g