Options

Format:
Include:
PRINT
See more
Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham

Strawberry-Lemonade 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.

Southern Living APRIL 2012

  • Yield: Makes 15 muffins
  • Hands-on:15 Minutes
  • Total:42 Minutes

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

Preparation

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.

advertisement

Go to full version of

Strawberry-Lemonade Muffins recipe

advertisement