Strawberry Shortcake Muffins Recipe

Using the perfect fresh Michigan strawberries from the farmers market in this recipe for the perfect summer muffin.  I used the tulip liners.

Ingredients:

2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup cold unsalted butter
1/2 cup sugar (plus a little extra for sprinkling on top)
1 cup milk (I used 2%)
2 cups chopped strawberries (washed and chopped into 1/8 inch bites)

Instructions:

In a large mixing bowl, sift flour, salt and baking powder.

Cut butter into small pieces and mix into flour with a pastry cutter (or two knives, or your hands) until the mixture is crumbly.

Stir in sugar.  Add milk and stir until just combined.  

Gently fold in the chopped strawberries.  Do not overmix the batter or the strawberries will bleed into the batter.  

Scoop into well greased or parchment lined muffin tins, distribute batter evenly among the 12 cups.  Sprinkle tops with a pinch of sugar each and bake for 400 for 20 minutes.  The tops will be slightly golden and a toothpick inserted should come out clean.

Cool on wire rack.  These can be frozen.