Strawberries are everywhere and I could not be more excited about it! I am such a huge lover of fruit, and strawberries are high up on the list of favorites. Because I love them dearly and since they’ve been so inexpensive due to their abundance lately, I’ve been trying out fun new ways to use them. These Strawberry Shortcake Muffins have been my favorite new strawberry recipe thus far!
I took a different route and sweetened these muffins with maple syrup instead of white sugar. I’ve been trying to branch out with my sweetening methods lately and this attempt proved to be extremely successful. I also opted for the addition of plain Greek yogurt to improve the overall texture of the muffins without adding too many additional calories or fat grams.
Since I was so good in some areas of this recipe (hello fruit and Greek yogurt!), I decided that it was totally acceptable to add slightly sweetened whipped cream on top. I mean, you just can’t have strawberry shortcake in any form without whipped cream.
The results were absolutely delicious! Tender, strawberry-packed, slightly sweet muffins topped with a heavenly cloud of whipped cream. These are heavenly. Now, I know that I’m calling them muffins. To me that’s what they are (particularly when the whipped cream is absent). But I would totally eat these for dessert. So if you’re serving them for dessert, feel free to refer to them as Strawberry Shortcake Cupcakes.
I think these would be so fun to serve at a brunch party. Like for a wedding or baby shower. So adorable and tasty! Hope you love ‘em!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ⁄4 cup (1/2 stick) unsalted butter, cut into chunks
- ⅓ cup pure maple syrup
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ cup plain Greek yogurt
- ¾ cups diced fresh, ripe strawberries
- 6 small strawberries, tops removed, for topping
- ½ cup heavy whipping cream
- 1 tablespoon granulated sugar
- Position a rack in the middle of the oven and preheat to 400 degrees. Line a 6-muffin pan with liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium speed until lightened and creamy. Add the maple syrup and beat until combined. Beat in egg. Stir in vanilla and Greek yogurt until just incorporated.
- Add the dry ingredients to the wet ingredients, half at a time, and stir until just moistened.
- Gently fold in the diced strawberries.
- Divide batter evenly between 6 muffin cups.
- Bake until the muffins are slightly golden brown and toothpick inserted in the center comes out clean, approximately 16-18 minutes.
- Let muffins cool in pan for approximately 5 minutes and then transfer to wire rack to cool completely.
- After the muffins have cooled, add the heavy whipping cream and granulated sugar to the bowl of a stand mixer fitted with a whisk attachment. Beat the cream mixture on medium-high speed until medium-stiff peaks form.
- Spoon cream into a quart-sized Ziploc bag and seal. Snip the tip of the bag and pipe cream onto tops of muffins.
- Top each muffin with a strawberry, serve, and enjoy!