Berry Up and Muffin
Strawberry Shortcake-Style Muffins with Buttery Crumble Topping
40 minutes
Serves 4
BreakfastAmericanNut-freeSoy-free
Herb's take
Think classic American strawberry shortcake in grab-and-go muffin form. This recipe teaches the biscuit method, cutting cold butter into flour for maximum tender fluffiness, plus a quick crumb topping for breakfast that’s both nostalgic and downright clever.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
- 02In a large bowl, whisk together 2 cups flour, baking powder, 1/2 cup sugar, and salt.
- 03Add 6 tablespoons cold, cubed butter to the flour mixture. Cut in the butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized bits.
- 04In a separate bowl, whisk together milk, egg, and vanilla extract until smooth.
- 05Add the wet ingredients to the flour-butter mixture and gently fold until almost combined.
- 06Toss the diced strawberries with 1/4 cup flour to coat, then fold them into the batter just until no dry streaks remain.
- 07Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 08For the crumble topping, combine 2 tablespoons butter, 2 tablespoons sugar, and 3 tablespoons flour in a small bowl. Rub together with your fingers until clumpy. Sprinkle generously over each muffin.
- 09Bake on the middle rack for 20 to 24 minutes, until the tops are golden and a toothpick inserted into the center comes out mostly clean.
- 10Cool in the pan for 5 minutes, then transfer muffins to a rack to cool at least 10 minutes before serving.
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