Strawberry Muffins with Sour Cream
These are my favorite strawberry muffins! They are moist and delicious from the added dairy. The natural sweetness of strawberries paired with lemon or orange zest is superb!
Ingredients
- Zest of one lemon or orange , optional
- ¾ cup (150 g) granulated sugar
- 2 cups (270 g) all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (180 ml) plain yogurt or sour cream
- ⅓ cup (80 ml) canola oil, or 80g melted butter
- 1 teaspoon vanilla extract
- 1 and ¼ cups diced fresh strawberries
- powdered sugar dusting, optional
Instructions
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Preheat oven to 375F/190C degrees. Grease 12 muffin cups or line the muffin tin with liner papers.
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In a small bowl mix sugar with the lemon/orange zest.
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In a large bowl sift together flour, baking powder, baking soda, and salt. Add the sugar mixture to the flour mixture.
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In a medium bowl, whisk the egg with the yogurt/sour cream, oil/butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. Gently fold in the diced strawberries.
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Divide the batter among the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Once cooled, add a dusting of powdered sugar.
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Muffins are best the same day they are made, but can be stored in the fridge, in an airtight container, for up to 3 days. They can also be frozen for up to 2 months.
Recipe Notes
For added strawberry flavor, you could add up to 3 Tablespoons of freeze dried strawberry powder to the batter (affiliate link).
See the full recipe post for substitutions, tips, and tricks.