I received my April Southern Living magazine about ten days ago, and fell in love with the cover…who wouldn’t? I do so love strawberries.
I drooled over each recipe and decided to make the Strawberry Lemonade muffins. The photo of my kitchen is not the best, I did it from my iPhone, and in a bit of a rush to capture the picture, so it is what it is…ha ha.
This is a picture fresh from the oven, my husband has a few things to learn about framing and cutting out the mess. ha ha!
These muffins were so yummy. My husband said they reminded him of a strawberry shortcake. They were good warm just from the oven, and still again the next day warmed just a bit and with butter. The magazine also included a recipe for strawberry curd, but I didn’t make it. Here in Florida we welcome fresh strawberry season in February and it’s fairly easy to find them at a good price all year. These muffins are going to become a mainstay here in our house, I know I’ll be making them again and again.
Check out the entire issue if you are a strawberry lover like me.
Strawberry Lemonade Muffins
2 1/2 cups self-rising flour
1 1/4 cups sugar, divided
1 (8-oz.) container 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
1. Preheat oven to 400°. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
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.
3. Bake at 400° 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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