Do you love strawberry shortcake? I have just the recipe for you, but less trouble and less calories. This is a fabulous muffin recipe and I know because I have made my share of muffins with high school students. Since I just received my first strawberries of the season in my CSA box I was searching for a great recipe. I did not have to go far. The new issue of Southern Living coincidentally featured strawberry recipes ranging from strawberry pie to strawberry curd this month. There many great looking recipes using strawberries. I didn’t have to make a choice because my friend Syble mentioned to me that she tried these strawberry lemonade muffins which were divine. I was sold . Her word is gold and I love it when I don’t have to make decisions.
Muffins are so easy to put together but here are a few rules to remember:
- Measure flour correctly by spooning lightly in a dry measuring cup and level with a straight edge
- Mix dry ingredients in one bowl and wet ingredients in another bowl
- Gently stir wet ingredients into dry ingredients.
- Mix only until moistened
- Fold in fruit
- Cook until golden brown and a toothpick inserted into the center of the muffin comes out clean
You are really going to enjoy this recipe. I love the lemon tartness which makes this a not so sweet muffin. With the great strawberries out there now you cannot go wrong.
Strawberry-Lemonade Muffins from Southern Living
Yield: 18 muffins
- 2 1/2 cups self-rising flour
- 1 1/4 cups sugar divided
- 8 oz. sour cream
- 1/2 cup butter, melted
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 large eggs, lightly beaten
- 1 1/2 cups diced fresh strawberries
- Preheat oven to 400 degrees.
- Combine flour and 1 cup of sugar in a large bowl.
- Stir together sour cream, butter melted, lemon zest, lemon juice, and eggs.
- Add the wet ingredients to the dry ingredients just until moistened.
- Gently fold strawberries into the batter.
- Spoon batter into lightly greased muffin pans filling about 3/4 full.
- Sprinkle remaining 1/4 cup of sugar over the batter.
- Bake at 400 degrees for about 16 to 18 minutes or until golden brown and a wooden pick inserted i center comes out clean.
- Cool in pans for about 1 minute.
- Run a knife or spatula around the edge and remove from pan.
- Cool 10 minutes.