Strawberry Lemonade Muffins

The Pampered Chef

Strawberry Lemonade Muffins

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
¼ cup fresh lemon juice
2 large eggs, lightly beaten
1 ½ cups fresh diced strawberries

1. Preheat oven to 400 degrees. Combine flour and 1 cup sugar in the batter bowl; make a well in the center of mixture.
2. Stir together the sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Using large scoop fill batter into cupcake lined brownie pans. Sprinkle with remaining ¼ cup sugar over batter.
3. Bake at 400 degrees for 16 to 18 minutes or until golden brown and a wooden stick inserted in center comes out clean. Cool in pans on a wire rack for 1 minute; remove from pans to wire rack and let cool for 10 minutes.