These muffins were the result of a strawberry picking trip the kids and I did last year! They are so, so, so GOOD!
2 cups all-purpose flour
3/4 cup granulated sugar…
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 stick butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups chopped strawberries (you can substitute some of the strawberries with rhubarb if you like that combo)
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon
Put the rack in the center of the oven and preheat to 400°F. Line a 12 -18 muffin tin with paper or foil baking cups.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the strawberries. The batter will be thick.
Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
For the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes.