Preheat the oven to 400 degrees Fahrenheit. Combine the flour, baking powder salt and 1 cup sugar in a large bowl; make a well in center of mixture.
Stir together the sour cream, butter, 1 tablespoon lemon zest and 1/4 cup lemon juice; add to flour mixture, stirring just until dry ingredients are moistened.
Gently fold the strawberries into the batter. Spoon the batter into lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle the remaining 1/4 cup sugar over the batter.
Bake for 16 to 18 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool in pans on a wire rack 1 minute; remove from pans to wire rack, and cool 10 minutes.
Recipe from www.southernliving.com
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