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Strawberry-Lemonade Muffins

Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham
Hands-on time 15 mins
Total time 42 mins
Yield Makes 15 muffins
We loved these fruity sour cream muffins fresh from the oven and topped with Strawberry Curd. You might want to make a double batch since these muffins won't last long.

Ingredients

  • 2 1/2 cups self-rising flour
  • 1 1/4 cups sugar, divided
  • 1 (8-oz.) container sour cream
  • 1/2 cup butter, melted
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 large eggs, lightly beaten
  • 1 1/2 cups diced fresh strawberries

How to Make It

  1. Preheat oven to 400°. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.

  2. Stir together sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle remaining 1/4 cup sugar over batter.

  3. Bake at 400° for 16 to 18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute; remove from pans to wire rack, and cool 10 minutes.