Strawberry-Lemon Muffins


Nothing warms up a room of strangers better than having delicious food nearby. Love people, make them tasty food!  And which food is the best? I vote for muffins because not only are they easily portable, they aren't overly sweet.  However, my favorite recipes (Pumpkin Cranberry or Chocolate Chip) feel more fall-ish. Luckily, I found some inspiration and tweaked a Williams-Sonoma recipe and have a new, lighter tasty option.

Hello Strawberries!!  I think you'll love this one!!  This is what you need:

  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 Tablespoon finely grated lemon peel
  • 1 cup thinly sliced fresh strawberries
  • 1/3 cup strawberry jam

Preheat oven to 400. Stir together dry ingredients.


In a separate bowl mix everything EXCEPT the strawberries -  milk, sour cream, egg, oil, and lemon zest.


After blending the ingredients, stir in strawberry slices.Mix wet ingredients with the dry until just moist.


Place a large spoonful of batter into greased cups and top with a teaspoon of jam.  The recipe yields about 14 muffins, but you can start with 12 to make sure you have enough batter to make the additional cups.Top with the remaining batter. Don't fill all the way to the top.Bake for 15-17 minutes or until a toothpick comes out clean. (Not counting the little bit of jam!)When you split the muffin open, look at the beautiful surprise inside!

Serve with English Breakfast Tea (or coffee if you must!).  Enjoy!