Strawberry Shortbread Crumble Muffins Recipe
Strawberry Shortbread Crumble Muffins
Just to prove that those "muffles" from last week really were waffles made from muffin batter, here's the same recipe actually made as muffins. I've added one of my favorite toppings for any muffin, a simple, buttery vanilla shortbread. What a great start these would make to any morning or at a weekend brunch.
Makes about 1 dozen muffins. Preheat oven to 350 degrees F.
- Cream together until light and fluffy:
- 1/2 cup butter
- 3/4 cup sugar
- Add:
- 2 eggs
- 3 tsp vanilla extract
- Beat well after the addition of each egg.
- Sift together:
- 2 cups flour
- 2 tsp baking powder
- Add dry ingredients alternately with:
- Always begin and end with an addition of dry ingredients. As a general
- rule, add the flour mixture in 3 divisions and the milk in two. Fold in:
- 1 1/2 cups sliced fresh strawberries
- Grease the muffin pan very well and add the muffin batter.
- Pulse together in a food processor or just rub together with your hands until crumbly:
- 3/4 cup flour
- 1 tsp vanilla extract
- 1/3 cup butter1/4 cup sugar
Press together the shortbread mixture in your hand and then break off small pieces over the top of the muffin batter in the pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.