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Strawberry-Lemonade Muffins

Strawberry-Lemonade Muffins

Name: Strawberry-Lemonade Muffins
Prep time: 22 min
Cook time: 18 min
Total time: 40 min
Yield: 15
Cuisine: American
Ingredients: Self-rising flour 2 ½ cups; Sugar 1 ¼ cups; Sour cream 1 (8-oz) container; Butter ½ cup; Lemon zest 1 tablespoon; Lemon juice ¼ cup; Large eggs 2; Strawberries 1 ½ cups

delicious moist muffins

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40m
Serves 15
Easy
400 °F
(1)

Ingredients

	2 ½ cups Self-rising flour
	1 ¼ cups Sugar divided
	1 (8-oz) container Sour cream
	½ cup Butter melted
	1 tablespoon Lemon zest
	¼ cup Lemon juice fresh
	2 Large eggs lightly beaten
	1 ½ cups Strawberries diced fresh

Nutritional information

240

Calories

10.2g

Fat

34.6g

Carbohydrate

3.7g

Protein

48mg

Cholesterol

62mg

Sodium

Cuisine:

American Recipes

Ingredients

2 ½ cups Self-rising flour
1 ¼ cups Sugar
divided
1 (8-oz) container Sour cream
½ cup Butter
melted
1 tablespoon Lemon zest
¼ cup Lemon juice
fresh
2 Large eggs
lightly beaten
1 ½ cups Strawberries
diced fresh

Strawberry-Lemonade Muffins

These delicious Strawberry-Lemonade Muffins are fresh, fruity, and moist. The tops of the muffins are sprinkled with sugar before cooking, so while they are soft and fluffy on the inside, they have a crunch on top.

Combine flour and sugar in a large bowl and make a well in the center. Mix sour cream, butter, eggs, lemon zest and juice. Add the egg mixture to flour and sugar and stir until dry ingredients are moistened. Gently fold the strawberries into the batter and transfer the batter into a lightly greased muffin pan, filling three-fourths full. Sprinkle the remaining sugar over the batter. Bake in the oven until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan before transferring to a wire rack to cool.

To make Strawberry-Lemonade Muffins, you will need the following ingredients:

Steps to make Strawberry-Lemonade Muffins

1	Heat the oven and prepare muffin tray	2
Preheat the oven to 400 °F. Lightly grease a muffin tray.
2	Mix flour and sugar	2
In a large mixing bowl, combine 2 ½ cups of flour and 1 cup of sugar in a large bowl. Make a well in the center of the mixture.
3	Combine sour cream, lemon, butter, and eggs	3
In a separate bowl, combine 1 container of sour cream with ½ a cup of melted butter, 1 tablespoon of lemon zest, ¼ cup of fresh lemon juice, and 2 lightly beaten eggs.
4	Combine wet and dry ingredients	3
Add the wet ingredients to the flour mixture and stir just until the dry ingredients are moistened.
5	Add strawberries	2
Gently fold 1 ½ cups of diced strawberries into the batter.
6	Add the batter to the muffin tray	3
Transfer the batter to the prepared muffin tray. Fill each cup about ¾ full. Sprinkle the remaining ¼ cup of sugar over the top of each muffin.
7	Bake	18
Bake for 16-18 minutes, until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
8	Cool
Allow the muffins to cool for 1 minute in the muffin pan. Remove to cool on a wire rack for 10 minutes.
9	Serve
Serve the muffins with coffee, tea, or milk.

These Strawberry-Lemonade Muffins are super easy to make and taste absolutely delicious! Try making them soon and don’t forget to tag #cookmerecipes in your baking posts when you do!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.