Strawberry Lemonade Muffins

Well, I’m officially moved into our new house. I am still surrounded by boxes but managed to unpack enough to start baking in the new kitchen. The oven is pretty decent. It isn’t 50 degrees hotter like my other oven, and it has two racks so I can finally bake more than 1 row of pans at once if my heart desires. I have to admit, these muffins were not the first thing I baked here. The first week was a bit of a disaster with nothing put away and having barely any food in the fridge. That is except for a lovely little container of Pillsbury biscuit dough. Yes, you can judge me. My very first thing I baked was biscuits from a can. I am not proud, but at the same time not sorry. They were delicious!

One of the first things Claudia brought over as a house warming gift was a huge container of fresh strawberries. I guess she heard about the biscuit incident and was concerned for my overall wellbeing. They were so delicious that they inspired me to make these delicious Strawberry Lemonade Muffins. I love using fresh lemon in my baking, and this combination is perfect for summer. The lemon is not overpowering at all. The fresh tartness of the lemon compliments the sweetness of the strawberries so well. My coworkers loved them, and also were happy I was back to my old baking ways in the new house.  

In a large bowl, combine flour and 1 cup sugar. 

Make a well in center of your flour and sugar mixture.

In a medium bowl, combine sour cream, melted butter, lemon zest, lemon juice and eggs. 

Slowly add wet ingredients to the center of the flour mixture.

Gently incorporate flour in with the wet ingredients just until dry ingredients are combined.

It is important that you don’t over mix the batter.

Gently fold strawberries into batter.

Again, try your best not to over mix the batter. 

Spoon batter into lightly greased muffin tins, filling 3/4 of the way full. 

Sprinkle remaining sugar over batter.

I don’t use all 1/4 cup of sugar. I just pinch enough on each to cover the top of the batter. 

Bake at 400° for 16 -18 minutes, or until golden brown and a toothpick inserted comes out clean.

Cool in pans on a wire rack 1 minute.

Remove from pans to wire rack, and cool 10 minutes.

These muffins are so amazing on their own, or topped with Strawberry jam. 

Enjoy! 

Strawberry Lemonade Muffins

2016-05-22 15:36:26

Yields 15

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. 2-1/2 cups self-rising flour
2. 1-1/4 cups sugar, divided
3. 8 oz sour cream
4. 1/2 cup butter, melted
5. 1 tbsp lemon zest
6. 1/4 cup fresh lemon juice
7. 2 large eggs, lightly beaten
8. 1-1/2 cups diced fresh strawberries

Instructions

1. In a large bowl, combine flour and 1 cup sugar.
2. Make a well in center of your flour and sugar mixture.
3. In a medium bowl, combine sour cream, melted butter, lemon zest, lemon juice and eggs.
4. Slowly add wet ingredients to the center of the flour mixture.
5. Gently incorporate flour in with the wet ingredients just until dry ingredients are combined. It is important that you don’t over mix the batter.
6. Gently fold strawberries into batter. Again, try your best not to over mix the batter.
7. Spoon batter into lightly greased muffin tins, filling 3/4 of the way full.
8. Sprinkle remaining sugar over batter.
9. I don’t use all 1/4 cup of sugar. I just pinch enough on each to cover the top of the batter.
10. Bake at 400° for 16 -18 minutes, or until golden brown and a toothpick inserted comes out clean.
11. Cool in pans on a wire rack 1 minute. Remove from pans to wire rack, and cool 10 minutes.
12. Enjoy!

By Claudia's Cookbook

Adapted from Southern Living

Adapted from Southern Living

Claudia's Cookbook http://www.claudiascookbook.com/