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:
Preheat the oven to 400 °F. Lightly grease a muffin tray.
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.
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.
Add the wet ingredients to the flour mixture and stir just until the dry ingredients are moistened.
Gently fold 1 ½ cups of diced strawberries into the batter.
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.
Bake for 16-18 minutes, until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 1 minute in the muffin pan. Remove to cool on a wire rack for 10 minutes.
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!
Delicious muffins! Thanks!
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