These sweet muffins are loaded with chopped fresh strawberries and flavored with lemon juice and lemon zest. A perfect breakfast to welcome spring!
In a large mixing bowl, combine flour and sugar. In a separate mixing bowl, whisk together sour cream, butter, beaten eggs, lemon juice, and lemon zest until well combined.
Add wet ingredients to dry ingredients and mix with a large spoon until moist throughout. Stir in strawberries.
Divide batter equally among 18 paper lined muffin cups. Sprinkle sanding sugar over tops of muffins.
Bake at 375 for 18 - 20 minutes or until slightly golden on the tops. Allow to cool before serving.