These Strawberry Lemon Muffins are loaded with sweet, juicy strawberries with a lovely lemony twist!
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. lemon zest
- 1 tsp. vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped
- pure cane sugar, for sprinkling, if desired
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Preheat oven to 425 degrees. Place rack in center of oven. Line standard muffin pan with paper liners. Set aside.
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In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
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In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time until well blended. Add sour cream, lemon juice, lemon zest and vanilla extract. Beat until smooth, scraping down the bowl when necessary.
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With the mixer on low, gradually add the flour mixture reserving one tablespoon to toss the strawberries with. Remove the bowl from the mixer, and carefully fold the strawberries into the mixture with a rubber spatula.
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Divide batter evenly into muffin cups. I came out with 14 muffins. (I use my ice cream scooper to add the batter to the cups) Sprinkle tops of batter with pure can sugar, if desired.
Bake at 425 degrees for 5 minutes then lower the oven to 350 degrees and continue to bake for about 13 minutes until they're golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Cool in pan for 5 minutes.