Friday, March 15, 2013

Strawberry-Lemonade Muffins {Recipe}

A few of us went strawberry picking last week. The strawberries were so delicious and fresh that I decided to use mine to make these heavenly muffins that I found over on Southern Living. :)

They not only include one of my all-time favorite ingredients, lemon, but they were a wonderful way to use up a lot of the fresh strawberries that I had picked. And, keeping with the fresh fruit theme, I even used lemons from our tree in the backyard for this recipe! It doesn't get much fresher than that!(We also have an orange tree, so I'm thinking about making cranberry orange muffins very soon!)

Here's what you'll need to get started:

* 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 (I used the zest of 1 whole lemon)               
* 1/4 cup fresh lemon juice (I used the juice of 1 whole lemon)
* 2 large eggs, lightly beaten                             

* 1 1/2 cups diced fresh strawberries (Approximately 20 strawberries)                         

** If you do not have self-rising flour, you can simply add 1 1/2t of baking powder and 1/4 t of salt to every 1 cup of all purpose flour**

First, preheat your oven to 400 degrees. Combine the flour and 1 cup of the sugar in a large bowl; make a well in the center of the mixture.

Next, stir together the sour cream, butter, lemon zest, lemon juice and eggs. The mixture will be nice and thick. Pour it into the well of the flour mixture, then stir until the ingredients are moistened.

After that it's time to add in your berries! Carefully fold them into the batter, don't stir.
Spoon your batter into a muffin tin (be sure to use cooking spray if you don't have muffin cups), filling about 3/4 of the way full. Sprinkle the remaining sugar on top of the batter and pop 'em in the oven! Bake for 16-18 minutes, or until golden brown.
Let the muffins cool for a few minutes in the pan, then remove them to a wire rack to cool for an additional 10 minutes, or so. The recipe yields about 18 muffins.
Enjoy! These little guys are addicting! Just look at those chunks of strawberry. Mmm mmm! They're delicious plain, or with a dab of butter inside. They'd make an easy breakfast, a great snack, or a sweet dessert! :)
Have you been berry picking yet this year? Do you have any fruit trees in your yard?

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1 comment:

  1. Strawberry Lemonade Muffins sound amazing! I pinned it. Thanks for linking up to Saturday Dishes Blog Hop.
    Diane Roark
    recipesforourdailybread com