Strawberry Shortcake Crumble Muffins
Strawberry muffins topped with strawberry shortcake crumble
Servings
12muffins
Servings
12muffins
Ingredients
Strawberry Shortcake Crumble Topping
Strawberry Muffins
Instructions
Strawberry Shortcake Crumble Topping
  1. In a medium bowl, combine flour, sugar and salt.
  2. Cut cubed butter into the flour mixture with a pastry blender or with your fingers until it forms pea size pieces.
  3. Place half of crumble mixture into another medium bowl and combine with freeze dried strawberries. Press together with your fingers to form pea sized pieces.
  4. Gently combine the two bowls of crumble together. Set aside in refrigerator while preparing muffin batter.
Strawberry Muffins
  1. Preheat oven to 375º. Line the wells of a 12 serving muffin tin with cupcake liners or parchment squares.
  2. In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat butter with an electric mixer on medium speed until smooth. Add sugar and beat until light and fluffy.
  4. Add eggs and extract. Beat until well combined.
  5. Add dry ingredients and beat just until combined.
  6. Add buttermilk and strawberry puree and beat just until combined.
  7. Divide batter evenly into wells of prepared muffin tin.
  8. Sprinkle crumble topping evenly over muffins.
  9. Bake at 350º until topping is golden and a toothpick inserted in center is clean, about 18-22 minutes.