Strawberry Lemonade Muffins

Strawberry Lemonade Muffins (adapted from Baking Bites) and Sweet as Sugar

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 c. sugar
1 Tbsp. Meyer lemon zest (I would suggest doubling the zest)
2 eggs
1 tsp. vanilla extract
1/2 c. freshly squeezed Meyer lemon juice
1 1/2 c. finely chopped fresh strawberries

Preheat oven to 500F. Line a 12 cup muffin pan with paper liners or grease 48 mini muffin cups.

Rub the zest into the sugar with your fingers until the sugar is moistened and fragrant. Cream the lemon sugar with the butter. Add the eggs and vanilla. Mix in the lemon juice.

Combine the flour with the baking powder, baking soda, and salt. Add to the wet ingredients and stir until just combined. Fold in the chopped strawberries quickly.

Spoon batter out into prepared muffin cups (if using mini muffin tins, it's about 1 Tbsp. batter per cup). The muffin cups should be fairly full.

Bake for 5 min. at 500F, then immediately lower the temperature to 350F. Continue baking until muffins test done about 5 min. (for mini muffins) and possibly 10 min. for regular sized muffins. Turn muffins out onto a wire rack to cool completely.

Makes 12 muffins or 48 mini muffins