Source: Seasons and Suppers
Strawberry Shortcake Muffins
Cook's Notes: Strawberry Shortcake Muffins These muffins are best with fresh strawberries and even better with fresh, in-season strawberries, for the best flavor.
2 cups all-purpose flour
2 tsp. baking powder
3/4 cup granulated sugar
1/2 cup butter, cold and cut into cubes
1 cup heavy cream (35%), Half and Half (10%) or Whole Milk (3.5%)
1 tsp. vanilla
1 - 1 1/2 cups diced strawberries (they don't have to be too small)
Icing (Confectioners) sugar, for dusting
Preheat oven to 350° F. Grease or line 12 muffin cups with paper liners.
In large bowl mix together the flour, baking powder and sugar. Cut in cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.
In small bowl mix the egg, vanilla and cream. Add all at once to flour mixture. Stir with spoon until just blended. Gently mix in the diced strawberries.
Spoon into muffin cups, making sure each muffin has some strawberries and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar once cooled.