Strawberry Shortcake Muffins Food

STRAWBERRY SHORTCAKE MUFFINS

Steps:

• In a medium bowl, mix flour, baking powder, and sugar. Cut in butter with a pastry blender or fork.
• In a small bowl, mix egg, cream, and vanilla. Add egg mixture all at once to flour mixture and mix with spoon.
• Gently fold in strawberries.
• Spoon batter into greased muffin tins. Sprinkle with sugar, if desired, and bake at 350 degrees for 25 minutes.
• Remove from oven and cool before removing from pan.
• If muffins weren't sprinkled with granulated sugar prior to baking, you can dust tops with confectioners' sugar before serving.
• Yields: 12 to 15 muffins.

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees. Line muffin tins with paper liners.
• Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
• Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

STRAWBERRY SHORTCAKE MUFFINS

Steps:

• 1. **Paper cupcake liners don't work well when cooking with a base that doesn't include flour. Either use a silicone pan if you have one, or use the foil liners, removing the paper inserts.
• 2. Preheat oven to 400. Line 12 muffin tins with foil liners (paper inserts removed).
• 3. Prepare strawberries. Wash, dice, and gently pat dry.
• 4. Place all ingredients besides strawberries in a blender or food processor and blend until smooth.
• 5. Pour mixture in a medium sized bowl and fold in 1 1/2 C of strawberries.
• 6. Fill cupcake liners with batter. Top each one with the remaining 1/2 C of diced strawberries.
• 7. Bake for 20-25 minutes until a toothpick inserted comes out clean.

STRAWBERRY SHORTCAKE MUFFINS

Steps:

• Heat oven to 425°; grease 12 muffin cups.
• Combine flour, 1/4 cup of the sugar, baking powder and salt in a large bowl; stir in the milk, egg and butter, stirring only enough to dampen all the flour, the batter should not be smooth.
• Spoon into prepared muffin cups, filling each about 2/3 full.
• Press strawberry slices into the batter, pointed side up; sprinkle each muffin with 1 teaspoon sugar.
• Bake until golden, 15-18 minutes.

STRAWBERRY SHORTCAKE CRUMB MUFFINS

Steps:

• Preheat the oven to 425°F Grease and flour a muffin pan.
• Whisk together flour, cornstarch, sugar, baking powder, and salt, and set aside.
• In another small bowl combine the melted butter, buttermilk, vanilla, and beaten egg. Stir into the flour mixture just until combined. It will be lumpy. Do not overmix!
• Divide batter evenly into each muffin cup. Gently insert the strawberry slices vertically into the batter. Set aside.
• To make the crumb mixture, whisk together the butter, sugars, and cinnamon until smooth in another bowl. It will look like batter until you add all the flour, so don't panic!
• Stir in the flour with a whisk, then stir with a fork to create the crumbly texture. Add more flour as needed to create the correct crumb size.
• Sprinkle on to muffin tops - crumb topping will dry up and crisp in the oven.
• Bake 20 minutes, or until the crumb topping is browned, and a toothpick inserted into the muffin comes out clean with only moist crumbs.