Strawberry Shortcake Banana Muffins – A Handheld Slice of Sunshine
If you love the sweet, summery flavors of strawberry shortcake, you’re going to fall head over heels for these Strawberry Shortcake Banana Muffins. They combine the light, airy texture of banana muffins with bursts of juicy fresh strawberries and a golden, sugary crunch on top.
Served warm with a dollop of whipped cream and a slice of strawberry, they’re like mini shortcakes you can eat with your hands—no fork or plate required. Perfect for picnics, brunches, baby showers, or just a sunny day snack, these muffins are as charming as they are delicious. 🍓🍌🧁
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, for depth)
- 2 large ripe bananas (mashed)
- ½ cup granulated sugar
- ¼ cup melted butter or neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk (dairy or non-dairy)
- 1 cup fresh strawberries, diced
For the Topping:
- 2 tablespoons coarse sugar (like turbinado or demerara)
- Optional: extra diced strawberries
For Serving:
- Whipped cream
- Fresh strawberry slices
Preparation Tips
- Use fresh, ripe strawberries for the best flavor and juiciness. If they’re extra juicy, pat them dry before folding in.
- Don’t overmix the batter—stir until just combined for that perfect muffin crumb.
- Turbinado or raw sugar adds that bakery-style crunch on top.
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Step 2: Mix the Wet Ingredients
3. In a large bowl, mash the bananas, then whisk in sugar, melted butter or oil, eggs, vanilla, and milk until smooth.
Step 3: Combine & Fold
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Fold in the diced strawberries, being careful not to overmix or crush them.
Step 4: Fill & Top
6. Divide the batter evenly into muffin cups (about ¾ full).
7. Sprinkle the tops with coarse sugar and a few extra bits of strawberry if desired.
Step 5: Bake
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—or serve slightly warm!
Serving Suggestions
- Top with a dollop of whipped cream and a slice of fresh strawberry for that true shortcake feel.
- Pack them in a basket for a spring picnic or outdoor brunch.
- Enjoy with iced tea, lemonade, or a chilled rosé for the grown-up version.
Make-Ahead & Storage
- Room Temperature: Store plain muffins in an airtight container for up to 3 days.
- Fridge: Keep for up to 5 days, especially if topped with whipped cream (store separately).
- Freeze: Freeze muffins (without toppings) for up to 3 months. Thaw overnight or warm gently before serving.
Conclusion
These Strawberry Shortcake Banana Muffins bring together the soft sweetness of banana bread, the juicy brightness of strawberries, and the crunch of a sugar-dusted muffin top—all in a perfectly portable package. Whether served with whipped cream or enjoyed as-is, they’re the perfect warm-weather treat to celebrate spring, summer, and every picnic-worthy day in between.
Find more sunny, seasonal bakes on Cozy Cadence! 🍌🍓☀️
