Strawberry Lemonade Muffins with Strawberry Curd

 

Oh, do I have a treat for you.

Strawberries are in season and they are calling to me.

I've answered with this pretty little muffin.

You can eat these for breakfast or brunch or a little snack while watching your favorite television show. 

Or with a good book. Or a tea party.

See? I have you drooling, don't I?

It's ok. Everyone else is, too.

Muffins:

2 1/2 c. self rising flour*

1 1/4 c. sugar, divided

1 {8 oz.} container sour cream

1/2 c. butter, melted

1 Tbsp. lemon zest

1/4 c. fresh lemon juice {bottled will work, but fresh is so much better}

2 large eggs, lightly beaten

1 1/2 c. dice fresh strawberries

*Homemade Self-Rising Flour:

 For 1 c. self-rising flour put 1 1/2 tsp. baking powder and 1/2 tsp. salt into a measuring cup. Add enough flour to make 1 cup.

For this recipe I used 3 3/4 tsp. baking powder and 1 1/2 tsp. salt with enough flour to make 2 1/2 cups.

Preheat oven to 400 degrees. Combine flour and 1 c. sugar in a large bowl; make a well in the center.

Stir together sour cream, melted butter, lemon zest, lemon juice, and eggs just until moistened. Gently fold in the strawberries. Spoon batter into greased muffin pans, filling 3/4 full. Sprinkle remaining 1/4 c. sugar over batter.

Bake at 400 degrees for 16-18 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool in pans on a wire rack 1 minute. Remove from pans to wire rack. Cool 10 minutes.

Now, you could be done here and happily skip away with your muffin. But that's kinda sad knowing you could have had it with Strawberry Curd. 

Strawberry Curd:

4 c. {1 pound} sliced fresh strawberries

1/2 c. sugar

2 Tbsp. cornstarch

1/4 c. fresh lime juice {you could use bottled but fresh is so much better}

3 large eggs

2 egg yolks

3 Tbsp. butter

Blend strawberries in a blender or food processor until smooth. 

Press strawberries through a wire-mesh strainer into a medium bowl, using the back of a spoon to squeeze out juice.

Discard pulp and seeds.

Combine sugar and cornstarch in a 3 qt. saucepan; gradually whisk in strawberry puree and lime juice. Whisk in eggs and yolks. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly 1 minute. Remove from heat and whisk in butter. Place plastic wrap directly on warm curd to prevent skin forming. Chill 8 hours. Serve with hot biscuits, Strawberry Lemonade Muffins, or use as a fulling for tart shells.

Recipe Source: Southern Living

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