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Strawberry Shortcake Crumb Muffins

Created by LindasBusyKitchen on January 8, 2014

Crumb Topping
Step 1: Whisk together the butter, sugars, cinnamon and salt until smooth.
Step 2: Stir in the flour with a whisk, then stir with a butter knife to create the crumbly texture.
Step 3: Add more flour, as needed, to create the correct crumb size.
Step 4: Sprinkle onto muffin tops. The crumb topping with dry up and crisp in the oven.
Step 5:
Muffins
Step 6: Grease and flour a standard muffin/cupcake pan.
Step 7: Preheat the oven to 425 degrees F.
Step 8: Whisk together flour, cornstarch, sugar, baking powder and salt. Set aside.
Step 9: In another small bowl combine the melted butter, buttermilk, vanilla and beaten egg.
Step 10: Stir into the flour mixture. Stir just to incorporate, do not over-mix. It should be lumpy.
Step 11: Pour into the muffin pan, filling each cup about 2/3 full.
Step 12: Gently insert the strawberry slices into the batter so that they are vertical (they will stand up and down in the batter).
Step 13: Sprinkle with crumb topping.
Step 14: 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.