This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. Any supplies used may be given to me free of charge, however, all projects and opinions are my own.
Mary Beth from Cupcakes and Crinoline is back this month with another amazing recipe. These strawberry and lemon muffins are sure to be a hit this spring around your home.
Strawberry and lemon is one of my favorite flavor combinations and is a great way to add a spring touch to any dessert or breakfast. Home cooking and baking from scratch is easy with a recipe like this one. You can whip it up in no time and everyone will love it and ask for more.
It’s still too cold where I live but I can hardly wait to make these early on a weekend morning and serve it with coffee in my sun room.
Strawberry and Lemon Muffins
2 1/2 cups self-rising flour
1 1/4 cups sugar, divided
1 – 8 ounce container sour cream
1/2 cup butter, melted
1 tablespoon of fresh lemon zest
1/4 cup fresh lemon juice
2 large eggs, lightly beaten
1 1/2 cups diced fresh strawberries
Preheat oven to 400 degrees.
Combine flour and 1 cup of sugar in a large bowl. Make a well in the center to add the next 5 ingredients.
Mix together sour cream, butter, lemon zest, lemon juice and eggs. Add to flour mixture stirring just until moistened.
Gently fold strawberries into batter.
Fill lightly greased muffin pans filling about two-thirds of the way. Sprinkle remaining 1/2 cup sugar over batter.
Bake at 400 degrees for 18 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool in pan on wire rack for 1 minute; remove from pans to wire rack and cool 10 minutes.
If you are a muffin lover be sure to check out these other, easy to make, muffin recipes as well!