I’ve had this muffin recipe sitting in my recipe pile since I read it in the April 2012 issue. I just has not found the right moment to give it a try until this morning. I decided to whip up a few to take to church. Actually, I multiplied the single batch by five and let me tell you that made a lot of muffins, 60regular sized and 72 mini muffins!! It was really too big and I was regretting trying to make so many when I was struggling to stir in the flour!! Anyway, I’m sure a single batch would be a breeze to make but I like to torture myself with making ridiculously huge batches.
The muffins were sweet and a little tart with fresh lemon taste! The texture was a little mushy even though I baked them a few minutes longer than listed on the recipe. Don’t skip the extra sugar on the top of the muffin because it makes for a nice crunch and balance to the tart lemon cake. Were the muffins good? There wasn’t a single muffin left after church. All 60 and 72 of them!!
Strawberry-Lemonade Muffins
Southern Living APRIL 2012
Yield: Makes 15 muffins
Hands-on:15 Minutes
Total:42 Minutes
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
Preparation
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.
Zinnias and Cupcakes 