Strawberry Shortcake Crumb Muffins

READY IN: 30mins
YIELD: 12 muffins




  • Preheat the oven to 425°F Grease and flour a muffin pan.
  • Whisk together flour, cornstarch, sugar, baking powder, and salt, and set aside.
  • 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!
  • Divide batter evenly into each muffin cup. Gently insert the strawberry slices vertically into the batter. Set aside.
  • 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!
  • 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.
  • Sprinkle on to muffin tops - crumb topping will dry up and crisp in the oven.
  • Bake 20 minutes, or until the crumb topping is browned, and a toothpick inserted into the muffin comes out clean with only moist crumbs.