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Strawberry-Lemonade Muffins


Makes 15 muffins

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Rate this recipe 4.4/5 (24 Votes)


  • 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


Adapted from


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.

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