Vanilla Shortcake Muffins with Streusel

Vanilla Shortcake Muffins with Streusel

Here is a very simple and yummy muffin recipe.  I like shortbread because it’s sweet but not too sweet, and so are these muffins. Unlike shortbread, however, there is no messing around with dough (muffin batter is much easier & faster to make!) and they are light & airy, not dense.   The recipe utilizes very basic ingredients.  Sometimes basic is better.

Vanilla Shortcake Muffins with Streusel

Vanilla Shortcake Muffins with Streusel

Streusel is pretty easy to make once you get the hang of it. I just use cold butter, and chop it up a little with a knife, then add the flour & sugar and finish mixing it with my hands, grinding it together with my fingertips to make coarse crumbs.

Vanilla Shortcake Muffins with Streusel

The baking method listed in this recipe of starting with high heat and then lowering the oven temp helps the muffins puff up nice and tall without burning on the outside; just make sure that you remember to turn down the heat after 5 minutes! :)

Vanilla Shortcake Muffins with Streusel

Vanilla Shortcake Muffins with Streusel

As I mentioned above, these muffins are not extremely sweet, just like shortcake usually isn’t super sweet.  For this reason, they go really well with a fruit compote, jam or just sliced raw fruit.  I used a raspberry compote, so good!

Vanilla Shortcake Muffins with Streusel

Vanilla Shortcake Muffins with Streusel

Recipe adapted from Taste of Lizzy T’s Vanilla Shortcake Muffins

Vanilla ShortCake Muffins with Streusel

Serves 12 muffins
Prep time 15 minutes
Cook time 16 minutes
Total time 31 minutes

Ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup canola oil
  • 2 teaspoons vanilla
  • 1/2 cup sugar
  • 1 egg
  • 1 cup milk

streusel

  • 1/4 cup flour
  • 1/4 cup sugar
  • 2 tablespoons butter

Directions

1. Preheat oven to 425°f and line cupcake pan with 12 liners.
2. Combine flour, baking powder and salt in one bowl and mix well. Combine oil, vanilla, egg, milk and sugar in another bowl, mix well. Slowly add the dry ingredients to the wet while mixing, then mix until just combined. Pour batter into pan, filling liners about 3/4th full.
3. Mix the streusel ingredients together until you have coarse crumbs (you can use the dry ingredients bowl from step 2). Top the muffins with the streusel.
4. Bake for 5 minutes at 425, then turn the oven down to 375°f and bake another 11 minutes at this temperature. Check the muffins after 11 minutes by poking one in the middle with a toothpick or fork, if it doesn't come out clean, bake for another 1-3 minutes.

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