these Super Simple Strawberry Sour cream Muffins are Never dry, and always delicious!

Healthy strawberry muffins
In our house we love a good muffin, or quick bread. When strawberry season arrives we just can't get enough of these delicious strawberry sour cream muffins. These muffins are quick, simple delicious and always a treat my entire family devours. The strawberries add a hint of tangy sweetness, so you don't need much sugar. These muffins are also great for storing and they make the perfect simple grab and go breakfast for those rushed mornings.
Why we use sour cream in our strawberry muffins
There is no shortage of strawberry muffin recipes out there, but this one is a little different. The secret ingredient isn't so secret! In this recipe we use sour cream to make the very best strawberry muffins, and it never fails at delivering a super moist muffin that holds together well.
What you'll need
2 Cups Flour Plus extra for dusting
½ Cup Organic Granulated Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
6 Tbl Melted Butter
1 ¼ Cup Sour Cream
2 teaspoon Vanilla
2 Large Fresh Eggs
2 Cups Fresh Strawberries
How to make sour cream strawberry muffins
1. Preheat oven to 350 degrees. Line muffin tins with 16 muffin liners.
2. Dice strawberries into small pieces and dust 1 ½ cup with flour.
3. Mix flour, sugar, baking powder and soda, and salt into a medium bowl.
4. Mix melted butter, sour cream and vanilla into a small bowl. Add eggs. Whisk together until smooth.
5 Slowly mix sour cream mixture into flour mixture. Stir together until combined.
6. Add 1 ½ cups diced strawberries and stir until combined.
7. Divide batter between 16 lined muffin cups using a large spoon or cookie scoop.
8. Evenly sprinkle remaining ½ cup diced strawberries over the top of the muffins.
9. Bake muffins at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
10. Let cool before storing
Strawberry Sour Cream Muffins

This tasty recipe is a great way to utilize your strawberry harvest, or the strawberries you picked up at the grocery store or farmers market.
Ingredients
- 2 Cups Flour Plus extra for dusting
- ½ Cup Organic Granulated Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 6 Tbl Melted Butter
- 1 ¼ Cup Sour Cream
- 2 teaspoon Vanilla
- 2 Large Fresh Eggs
- 2 Cups Fresh Strawberries
Instructions
1. Preheat oven to 350 degrees. Line muffin tins with 16 muffin liners.
2. Dice strawberries into small pieces and dust 1 ½ cup with flour.
3. Mix flour, sugar, baking powder and soda, and salt into a medium bowl.
4. Mix melted butter, sour cream and vanilla into a small bowl. Add eggs. Whisk together until smooth.
5 Slowly mix sour cream mixture into flour mixture. Stir together until combined.
6. Add 1 ½ cups diced strawberries and stir until combined.
7. Divide batter between 16 lined muffin cups using a large spoon or cookie scoop.
8. Evenly sprinkle remaining ½ cup diced strawberries over the top of the muffins.
9. Bake muffins at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
Notes
These muffins should last up to four days if refridgerated, they can also be frozen and stored for up to one month.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 172Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 231mgCarbohydrates: 21gFiber: 1gSugar: 8gProtein: 3g
You will love these muffins
Not many things are more delicious than a homegrown strawberry, but whether you grew the strawberries for this recipe from scratch in your backyard garden, or you bought them at the store or your local farmers market. I hope you love this recipe as much as I do, and use it for years to come whenever you can get your hands on some fresh strawberries.
