Strawberry Muffins with Shortbread Crumble. A simple tender, moist muffin recipe with slices of fresh strawberries baked right in. They are crowned with a buttery vanilla shortbread crumble to make them the ultimate strawberry muffins.
I made these strawberry 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 favourite toppings for any muffin, a simple, buttery vanilla shortbread. What a great start these strawberry muffins would make to any morning or at a weekend brunch.
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
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- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 3 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1 cup milk
- 3/4 cup flour
- 1 tsp vanilla extract
- 1/3 cup butter
- 1/4 cup sugar
- 1 1/2 cups sliced strawberries
Preheat oven to 350 degrees F. Grease a muffin pan well or line with paper liners. Using paper liners generally yells a couple of extra muffins as they will be slightly smaller.
Cream together the butter and sugar until light and fluffy.
Add the vanilla and the eggs, one at a time.
Beat well after the addition of each egg.
Sift together the flour and baking powder.
Add dry ingredients alternately with the milk.
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 the sliced strawberries.
Add the muffin batter evenly to the prepared pan.
Pulse together the flour, vanilla extract, butter and sugar in a food processor or just rub together with your hands until crumbly.
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.
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