Rate this recipe
4.4/5
(24 Votes)
Ingredients
- 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
Details
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 400°.
Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
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.
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.
You'll also love
- Creamy Cheesy Scalloped Potatoes 4.4/5 (24 Votes)
- Lemonade Pie 4.4/5 (24 Votes)
- Real Food Triple Citrus Bars 4.4/5 (24 Votes)
- Lemon Jell-o Cake 4.4/5 (29 Votes)
- Carrabba's Blackberry Sangria 4.3/5 (25 Votes)
- Strawberry banana shake vitamix 4.3/5 (28 Votes)
Review this recipe