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Strawberry Muffins

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Strawberry Muffins 

Gather your ingredients

Lemon-Sugar Topping

1/3 cup sugar

1 1/2 teaspoons finely grated zest

Mix and set aside

‐--------------------------------
Muffin

2 and 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 c. sugar
1/2 c. butter  (room temperature)
2 eggs  (room temperature)
2 tps. vanilla
1/4 c. sour cream (room temperature)
3/4 c. buttermilk if you don't have buttermilk add 2 tsp. Fresh lemon juice to your milk and let it sit for 5 minutes yes the milk looks spoiled it's still good
2 c. Strawberries frozen or fresh (if using frozen, do not thaw)
1 tablespoon flour , if using frozen strawberries

Let's get started

Preheat the oven to 425F degrees.

Line muffin pan with cupcake liners or butter and flour and set aside.

In a large bowl beat butter, sugar, and salt until light and fluffy, once fluffy add eggs and vanilla and beat until well combined.

To the fluffy butter mixture fold in lemon zest, sour cream and milk.

In an other bowl whisk together the flour and baking powder now gently fold the dry ingredients into the wet ingredients until combined, the batter will be very thick.

Now If using frozen berries - toss the berries with 1 tablespoon of flour before mixing with batter now carefully fold berry mix into the batter.

Now using an ice cream scoop, evenly divide the batter between the cupcake liners, the liners will be completely full.

I sometimes end up with 13 or 14 muffins and use a second pan

Now Sprinkle the lemon sugar mixture evenly on top of the muffins.

Bake the muffins in the preheated oven, rotating the muffin pan half way through the baking (only rotate once at the halfwaypoint), but bake until tops are just firm to touch and golden, about 15-20 minutes.

This time Verys by oven so check Muffins at 15 minutes by inserting a toothpick, toothpick should come out clean if not let them bake for another 3 to 5 minutes more and check again with toothpick.

Remove from oven and cool in pan for about 5 minutes

Remove muffins from pan and place on cooling rack (you may need to gently release muffins with a knife if they stick.)

Careful not to burn yourself, let muffins cool on a cooling rack not that these Muffins will last that long.

That's it Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡

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