Strawberry-Lemonade Muffins

Strawberry-Lemonade Muffins

These muffins from Southern Living make a great breakfast or delicious (and convenient) snack.


makes 12 muffins


2-1/2 cups all-purpose flour

3-3/4 teaspoons baking powder

1-1/4 teaspoon salt1-1/4 cups sugar, divided

1 cup sour cream

1/2 cup butter, melted

1 lemon, juiced and zested2 large eggs, lightly beaten

1-1/2 cups strawberries, diced (tops removed)


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Preheat the oven to 400 degrees Fahrenheit. Combine the flour, baking powder salt and 1 cup sugar in a large bowl; make a well in center of mixture.

Stir together the sour cream, butter, 1 tablespoon lemon zest and 1/4 cup lemon juice; add to flour mixture, stirring just until dry ingredients are moistened.

Gently fold the strawberries into the batter. Spoon the batter into lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle the remaining 1/4 cup sugar over the batter.

Bake for 16 to 18 minutes or until golden brown and a toothpick inserted into the 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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