Strawberry-Lemonade Muffins

1. 1

   Preheat oven to 400u00b0. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.

2. 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. 3

   Bake at 400u00b0 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.