Strawberry Shortcake Crumb Muffins

Need an innovative way to use strawberries? Combine two great foods: muffins and crumb cake! Each muffin is like an individual strawberry crumb cake with all the flavor and less hassle.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

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

Directions

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.