SWEET, FLUFFY, AND BURSTING WITH JUICY STRAWBERRIES, THESE MUFFINS ARE THE PERFECT TREAT TO COMPLETE YOUR MEAL.

Pair them with Zina’s Penne Pasta with Spinach & Feta or Tortellini Roma Salad—a hearty main course deserves a dessert this good!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 cup fresh strawberries, chopped
• 1 tbsp sugar (for macerating strawberries)

Directions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Toss the chopped strawberries with 1 tbsp of sugar and let them sit for 10 minutes to release their juices.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Mix in the sour cream until smooth. Gradually add the dry ingredients, mixing just until combined. Fold in the macerated strawberries.
6. Divide the batter evenly into the muffin cups, filling them about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.

Chef’s Tip: Serve these muffins warm with a dusting of powdered sugar for an extra touch of sweetness 🍓