Sunday, April 15, 2012

Lemon Strawberry Muffins w/ Strawberry Jalapeno Jam

  • 2 1/2 cups Flour
  • 1 1/4 cups Sugar
  • 8 oz Sour Cream
  • 1/2 cup Butter, melted
  • 2 Tbsp Lemon Zest
  • 1/4 cup Lemon Juice (fresh is best)
  • 2 Eggs, lightly beaten
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 1/2 cups diced fresh Strawberries
  • Strawberry Jalapeno Texas Pepper Jam to taste

  1. Preheat oven to 400*. Sift Flour, 1 cup Sugar, Baking Powder and Baking Soda together in mixing bowl.
  2. Stir together Sour Cream, melted Butter, Lemon Zest, Lemon Juice and Eggs. Gently fold into sifted ingredients. Gently fold in diced Strawberries.
  3. Spoon batter; or use ice cream scoop for more consistent muffins; into well greased muffin pans or can use paper muffin cups. Fill each cup 3/4 full.
  4. Sprinkle/dust tops with remaining sugar.
  5. Bake at 400* for 16 to 18 min. or until golden brown and wooden toothpick inserted in center of several comes out clean. Cool on wire rack.
  6. Serve with Strawberry Jalapeno Texas Pepper Jam & Butter.
  7. Eat & Enjoy! 
NOTE: Jalapeno Texas Pepper Jam & Strawberry Champagne Chipotle Texas Pepper Jam also taste good on these muffins.


  1. Sounds really good. Don't have the jam, so will have to get some of that first to try them.


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