These fluffy, moist strawberry shortcake muffins are topped with a crispy streusel and decadent, fresh strawberry syrup. The best part is there is no red coloring or strawberry flavoring, it's all real strawberries. They take half an hour to make and stay moist for days on end!

If you've seen my strawberry cinnamon rolls, you know I'm a bit later for summer on a major strawberry kick. But strawberries are a great choice year-round since frozen berries are more nutrient-rich than unfrozen ones! So give yourself an antioxidant boost with these fresh strawberry muffins.

Let's talk about the recipe!

Ingredients

• Plain flour
• Granulated sugar
• Baking soda
• Salt
• Frozen strawberries
• Extra virgin olive oil
• Vanilla
• White vinegar
• Cold water
• Salted butter

Mix the Dry Ingredients

Preheat the oven to 350f. In a microwave-safe bowl, microwave the strawberries for 4 minutes. While they microwave, stir together the flour, sugar, baking soda, and salt.

When you're making muffins, cupcakes, or cake, it's always best practice to mix your dry and wet ingredients separately. Don't skip this step! It helps keep your muffins lump-free.

Blend the Wet Ingredients

Using a blender or an immersion blender, blend the strawberries, olive oil, vanilla, vinegar, and water.

This is for all my picky eaters out there. Blending the strawberries into the liquid gives a nice smooth texture, with no lumps of strawberries in the muffin. It also evenly distributes the strawberry flavor throughout. You can use an immersion blender or regular blender, I just opt for immersion because it's less cleanup!

Mix the Batter

Stir together the wet and the dry ingredients. Line a muffin tin with cupcake liners and spray with non-stick spray. Fill each cupcake liner with 1/3 cup of the batter.

My biggest tip here is to not overmix! We don't want to make this batter go flat and sad and dense. In fact, this batter should be particularly fluffy, borderline foamy, because of the baking soda. Seriously, give it a few seconds and watch it bubble up!

About 1/3 cup should be right for each muffin, but you can evenly distribute any remaining batter between all of them.

Make the Streusel

Melt the butter in a microwave-safe bowl, and then stir in the flour and sugar until clumps form. Spoon streusel on top of each muffin and bake for 18 minutes.

The point of the streusel is to simulate the shortcake part of a strawberry shortcake. It's also going to add a nice crispy top to your muffins! It should be super easy to mix with a spoon or a spatula, and then you can just evenly distribute over the muffins.

Make the Strawberry Syrup

While the muffins bake, place all of the syrup ingredients into a pot over medium-high heat and stir until boiling. Continue stirring for a few more minutes, while mashing the strawberries into smaller lumps. Remove from heat and set aside to cool.

This part is so easy! Just stir for a few minutes until it's all thickened, and try to remove any massive lumps so it'll sit nicely atop each muffin. You can also blend this in a blender or with an immersion blender if you have any picky eaters in the house.

Top the Muffins

Remove the muffins from the oven and let cool for 10 minutes. Remove from the muffin tin and allow to cool completely. Top with syrup and serve.

You can serve these warm or cold, honestly, and you could always hold off topping them with syrup if you want them to store longer without getting soggy. Whatever you do, they'll be delicious!

Strawberry Shortcake Muffins

Download the recipe here

Servings: 12

Active time: 15 minutes

Total time: 33 minutes

Ingredients:

For the Muffins

• 1 1/2 cups plain flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 cup frozen strawberries
• 5 Tbsp extra virgin olive oil
• 1 tsp vanilla
• 1 Tbsp white vinegar
• 1 cup cold water

For the Streusel

• 2 Tbsp salted butter
• 1/4 cup plain flour
• 1/4 cup granulated sugar

For the Syrup

• 2 Tbsp salted butter
• 1 cup frozen strawberries
• 1/4 cup granulated sugar

Method:

For the Muffins

1. Preheat the oven to 350f. In a microwave-safe bowl, microwave the strawberries for 4 minutes. While they microwave, stir together the flour, sugar, baking soda, and salt.
2. Using a blender or an immersion blender, blend the strawberries, olive oil, vanilla, vinegar, and water.
3. Stir together the wet and the dry ingredients. Line a muffin tin with cupcake liners and spray with non-stick spray. Fill each cupcake liner with 1/3 cup of the batter

For the Streusel

1. Melt the butter in a microwave-safe bowl, and then stir in the flour and sugar until clumps form. Spoon streusel on top of each muffin and bake for 18 minutes.

For the Syrup

1. While the muffins bake, place all of the syrup ingredients into a pot over medium-high heat and stir until boiling. Continue stirring for a few more minutes, while mashing the strawberries into smaller lumps. Remove from heat and set aside to cool.
2. Remove the muffins from the oven and let cool for 10 minutes. Remove from the muffin tin and allow to cool completely. Top with syrup and serve.

See Nutrition Info

Nutrition Facts
Servings: 12
Amount per serving
Calories	237
% Daily Value*
Total Fat 7.9g	10%
Saturated Fat 2.1g	10%
Cholesterol 5mg	2%
Sodium 312mg	14%
Total Carbohydrate 41.1g	15%
Dietary Fiber 1g	4%
Total Sugars 26.6g
Protein 1.9g
Vitamin D 1mcg	7%
Calcium 7mg	1%
Iron 1mg	5%
Potassium 22mg	0%

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About the Author

Hi! I'm Alexandra Massengale, and I've been cooking and baking for over 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and heart happy, without putting any food off limits or making you feel guilty for loving delicious things.

By Alexandra Massengale