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.

How to Make It

Step 1

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

Step 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.

Step 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.

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