Strawberry Lemon Muffins

Farm fresh strawberries are abundant this time of year! This is a perfect way to make use of them.

Perfect no matter the size!

Strawberry Lemon Muffins
Here are the Ingredients:
  • 2 1/2 cups (self-rising) flour
  • 1 1/4 cups sugar, divided
  • 8 ounces sour cream
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice, fresh squeezed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temp beaten
  • 1 1/2 cup fresh strawberries, diced fine
Preheat oven 400 degrees
In a large bowl, combine flour and sugar and mix well and set aside. In a medium bowl combine sour cream, lemon zest, lemon juice, butter, and eggs until blended. Make a well in the flour mixture and pour in sour cream mixture until all ingredients are mixed and moistened. Gently fold in strawberries into batter. Fill slightly greased muffin pans (12 total, or 8 and 12 mini muffins) 3/4 full and sprinkle with remainder 1/4 cup sugar. Bake for 18 minutes or until golden. Check center with toothpick. If clean remove from oven and allow to cool on wire rack. Enjoy with a smear of cream cheese.

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