Strawberry Muffins with Shortbread Crumble

Step 1

Preheat oven to 350 degrees F. Grease a muffin pan well or line with paper liners. Using paper liners generally yells a couple of extra muffins as they will be slightly smaller.

Step 2

Cream together the butter and sugar until light and fluffy.

Step 3

Add the vanilla and the eggs, one at a time.

Step 4

Beat well after the addition of each egg.

Step 5

Sift together the flour and baking powder.

Step 6

Add dry ingredients alternately with the milk.

Step 7

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two.

Step 8

Fold in the sliced strawberries.

Step 9

Add the muffin batter evenly to the prepared pan.

Step 10

Pulse together the flour, vanilla extract, butter and sugar in a food processor or just rub together with your hands until crumbly.

Step 11

Press together the shortbread mixture in your hand and then break off small pieces over the top of the muffin batter in the pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.