Strawberry-Lemonade Muffins

From Southern Living Magazine.

Strawberry-Lemonade Muffins

Serves 15
Prep time 15 minutes
Cook time 27 minutes
Total time 42 minutes


  • 2.5 cups Self-Rising Flour
  • 1.25 cups Sugar (divided)
  • 8oz Sour Cream
  • 1/2 cup Butter (melted)
  • 1 tablespoon Lemon Zest
  • 1/4 cup Fresh Lemon Juice
  • 2 Large Eggs (lightly beaten)
  • 1.5 cups Fresh Strawberries (diced)


Step 1 Preheat oven to 400º. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
Step 2 Stir together sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle remaining 1/4 cup sugar over batter.
Step 3 Bake at 400º for 16 to 18 minutes or until golden brown and a wooden pick inserted in 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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