Strawberry Shortcake Crumb Muffins

By MooK

Ingredients

• MUFFINS
• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 1/2 teaspoon vanilla
• 1/4 cup butter, melted
• 1 cup strawberry, washed, dried, and quartered
• CRUMBS
• 3 tablespoons unsalted butter, melted
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1 cup flour

Preparation

Step 1

1 Preheat the oven to 425°F Grease and flour a muffin pan.

2 Whisk together flour, cornstarch, sugar, baking powder, and salt, and set aside.

3 In another small bowl combine the melted butter, buttermilk, vanilla, and beaten egg. Stir into the flour mixture just until combined. It will be lumpy. Do not overmix!

4 Divide batter evenly into each muffin cup. Gently insert the strawberry slices vertically into the batter. Set aside.

5 To make the crumb mixture, whisk together the butter, sugars, and cinnamon until smooth in another bowl. It will look like batter until you add all the flour, so don't panic!

6 Stir in the flour with a whisk, then stir with a fork to create the crumbly texture. Add more flour as needed to create the correct crumb size.

7 Sprinkle on to muffin tops - crumb topping will dry up and crisp in the oven.

8 Bake 20 minutes, or until the crumb topping is browned, and a toothpick inserted into the muffin comes out clean with only moist crumbs.