Saturday, May 22, 2010

Strawberry Shortcake Crumb Muffins

I made these for a dessert. They were really good.
John's Rating: 8

Recipe from: Ice Cream Before Dinner


1 3/4 C all purpose flour
1/4 C cornstarch
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
1 C buttermilk
1 egg
1/2 tsp vanilla
1/4 C butter, melted
10 strawberries, washed, dried & sliced

Crumb Topping:

3/4 stick unsalted butter, melted
1/4 C packed light brown sugar
1/4 C granulated white sugar
1/4 tsp cinnamon
1 C + 1 tblspn flour (+extra if needed)

Muffins: 1. Grease & flour a standard muffin/cupcake pan. Preheat the oven to 425F.2. Whisk together flour, cornstarch, sugar, baking powder & salt, & set aside. In another small bowl combine the melted butter, buttermilk, vanilla & beaten egg. Stir in to the flour mixture. Stir just to incorporate, do not overmix - it will be lumpy.3. Pour into the muffin pan, filling each cup about 2/3 full. Gently insert the strawberry slices into the batter so that they are vertical (they will stand up and down in the batter).Sprinkle with crumb topping. 4. Bake 15 - 18 minutes, or until the crumb topping is browned, and a toothpick inserted into the muffin comes out clean with only moist crumbs.Crumb:1. Whisk together the butter, sugars, cinnamon and salt until smooth.2. Stir in the flour with a whisk, then stir with a butter knife to create the crumbly texture. Add more flour as needed to create the correct crumb size.3. Sprinkle on to muffin tops - crumb topping with dry up and crisp in the oven.

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