Julie Clark
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Shortcake Muffins
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These easy Shortcake Muffins are the ultimate pairing with a cup of coffee. Or you can use them as a base to strawberry shortcake!
I have always loved waking up early in the morning. There’s something about those early morning hours that is refreshing and hopeful as a new sun rises. When the kids were little, those early hours were the only quiet time in the day. I felt like I had time to wake up before the little ones started needing me for every little thing.
Even with the kids grown, I still love the morning. Quiet house, a hot cup of coffee, and a little something sweet.
That’s where these breakfast muffins come in. Think shortcake, muffin and vanilla…and then all with a sugary streusel on the muffin tops. That is what you’ll get with these vanilla shortcake muffins.
Key Ingredients
- All-purpose flour. Measure the flour carefully. Spoon it into the measuring cups and level it with a knife. Too much flour can make muffins dry.
- Baking powder. You’ll notice this calls for 1 tablespoon of baking powder. Many of my old Amish recipes call for more baking powder and little to no baking soda. For the best flavor, by aluminum free baking powder. That will prevent any metallic taste.
- Vanilla coffee creamer. I recommend this product for the best flavor and texture. But if you don’t have it, use whole milk and up the sugar in the recipe to ¾ cup. Buttermilk would work as well.
- Vegetable oil. This shortcake muffin recipe uses vegetable oil rather than butter. This keeps the muffins soft and tender.
How to Make Shortcake Muffins
- Preheat the oven to 425ºF. Line a muffin tin with 12 paper liners.
- In a medium size bowl, combine the flour, baking powder and salt. Stir well.
- In another large bowl, combine the oil, vanilla, sugar, egg and creamer. Whisk well.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix!
- Divide the muffin batter among 12 muffin cups that have been lined with a cupcake liner.
- In a small bowl, mix together the ingredients for the topping until you have coarse crumbs.
- Sprinkle 1 tablespoon streusel topping on the top of each muffin.
- Bake the shortcake muffins for 5 minutes at 425ºF, then, without opening the oven, lower the oven temperature to 375ºF and bake for an additional 8-12 minutes. A toothpick inserted in the center of a muffin should come out clean.
Strawberry Shortcake Muffins
I love white cake, so this simple vanilla flavor is perfect for me. But this recipe also makes me think of our Amish strawberry shortcake. You can use these little vanilla muffins to be the base to hold fresh strawberries and whipped cream or ice cream.
Slice the shortcake muffin in half and put fresh berries on top, then dollop with whipped cream. Repeat the layers. It’s delicious and the perfect individual strawberry shortcakes.
Storage Instructions
Store any leftover shortcake muffins in an airtight container at room temperature for up to 3 days. You can also freeze any leftover muffins. Double wrap and place in the freezer for up to 6 weeks.
Other Shortcake Recipes
- strawberry shortcake cupcakes
- strawberry shortcake cheesecake bars
- strawberry shortcake pancakes
- cornbread strawberry shortcakes
And then try our donut muffins!
Shortcake Muffins
These easy Shortcake Muffins are the ultimate pairing with a cup of coffee. Or you can use them as a base to strawberry shortcake!
Servings 12 muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup vanilla coffee creamer or whole milk
Topping:
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons salted butter (softened, but not melted)
Instructions
- Preheat the oven to 425ºF. Line a muffin pan with 12 paper muffin liners.
- In a medium size bowl, combine the flour, baking powder and salt. 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- In another bowl, combine the oil, vanilla, sugar, egg and creamer. Mix well. ⅓ cup vegetable oil, 1 teaspoon vanilla extract, ½ cup granulated sugar, 1 large egg, 1 cup vanilla coffee creamer
- Add this mixture to the dry ingredients and mix just until combined. Do not overmix!
- Divide the batter among 12 muffin cups that have been lined with a cupcake liner.
- In a small bowl, mix together the ingredients for the topping until you have coarse crumbs. ¼ cup all purpose flour, ¼ cup granulated sugar, 2 tablespoons salted butter
- Sprinkle 1 tablespoon streusel topping on the top of each muffin.
- Bake the muffins for 5 minutes at 425ºF, then, without opening the oven, lower the oven temperature to 375ºF and bake for an additional 8-12 minutes. A toothpick inserted in the center of a muffin should come out clean.
Notes
- If you don’t have vanilla coffee creamer, use whole milk or buttermilk and up the sugar to ¾ cup.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 12, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Serving: 52g | Calories: 224kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 127mg | Potassium: 164mg | Fiber: 1g | Sugar: 14g | Vitamin A: 114IU | Calcium: 75mg | Iron: 1mg
Cannot wait to try this recipe!!! We bought the creamer for our coffee but found it to be way to sweet for us. Love Making muffing so I was looking for a recipe to use the creamer. Thank you so much and will be doing this today!!!! Pretty sure they will be amazing!!!
I added chopped strawberries to the batter. Came out delicious. With the added strawberries it made an extra 4 muffins. I needed to increase the topping recipe too to cover the extra four muffins. Very easy recipe, a keeper.
Very dry, very bland. Bleh!
Vanilla shortcake muffins are undoubtedly the most scrumptious ones I have ever tasted. In my opinion, it will be best for my birthday. Thanks for creating fabulous post.
I was just wondering, mine turned out really funny shaped, and the batter was fairly thick (definitely not pourable). Do you think next time I should add more coffee creamer perhaps? My local grocery store didn’t happen to have coffee mate when I went shopping, so I bought Bailey’s Irish Cream (non alcoholic) creamer and used that instead, thinking they would have the same effect…
Thanks though! They turned out great 🙂
Thanks for the great recipe! I made these yesterday and they came out perfect 🙂
Great breakfast treat! Thanks for linking up with What’s Cookin’ Wednesday!
I love flavored creamers. I even use it when I make pancakes too. Visiting from Bewitch Me & Titi blog party.
Looks fluffy and delicious. Coffee with coffee-mate is the perfect partner.
Coming from All Things Thursday Blog Hop! Come-by my blog and say hi! Thank you!
they look yummy!
These look so yummy! Thanks so much for joining us at #SoMe2 this week. Hope to see you again next week!!
what is the trick to getting a light colored muffin like that? Everytime I make them mine are golden around the outside
What a fabulous idea! This opens the door for so many great recipes to include this sweet creamy milk. I have used this in my coffee for years now and absolutely love it…as you shared it is your little time in the morning with that first cup of coffee of the day that is something we look forward to. I can’t wait to try it in a muffin!