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Strawberry Shortcake Sourdough Muffins
If you like strawberry shortcake and muffins, these are the perfect combination of both. Every spring I get excited when the strawberries start showing up at the store and I can make strawberry muffins for my family. The sourdough makes the muffins so tender and delicious, and the crumb topping is amazing!
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It is a one bowl recipe that comes together quickly, so you can have muffins for your family in no time.
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These take between 20 to 25 minutes to bake depending on your oven. Bake until they are golden brown and a toothpick comes out clean.
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Strawberry Shortcake Sourdough Muffins
Tender and delicious, these strawberry muffins will become a delicious addition to your breakfast.
Servings: 12
Equipment
- 12 count muffin tin
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon corn starch
- zest of a lemon
- 1 cup sliced strawberries
- 8 Tablespoons butter melted
- 2 large eggs
- 1/2 cup active sourdough starter
- 3 Tablespoons sour cream
- 1 1/2 teaspoon vanilla
Crumb Topping
- 3 Tablespoons melted butter
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
Instructions
Instructions
- Begin by making the crumb topping in a small bowl by mixing the melted butter, flour and sugar together until it becomes course crumbs…set aside
- Preheat the oven to 350 degrees. Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
- Whisk together the butter, eggs, sourdough starter, sour cream, and vanilla until smooth.
- Add the remaing dry ingredients and strawberries with your wet mixture. Be sure to not over mix the batter so the muffins will stay tender.
- Divide the batter evenly into 12 muffins and sprinkle the tops with the crumb topping. Make sure to press the crumble gently on the top of the batter.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove to a cooling rack
- These will be good covered at room temperature for 3 days or freezing them for up to 3 months works wonderfully.
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