Strawberry Cream Muffins

I love this breakfast muffin recipe because it is a very light muffin with a natural sweetness from the strawberries.  Plus, it's CRAZY EASY and super fast to make!  The sour cream and lemon give it a tart flavor that set it apart from similar recipes with cream cheese and streusel toppings, which only make me feel like I have to diet for the rest of the day.
I use my Kitchenaid Stand Mixer for everything, but this recipe doesn't need anything but 1 small bowl, 2 medium bowls, a whisk, and a spoon.  Easy clean-up!
Strawberry Cream Muffins
1 1/2 cups strawberries, hulled and diced 1 TBSP lemon juice 1 cup flour 1/2 cup sugar 1 tsp baking soda 1/3 cup sour cream 1/4 cup oil 1 tsp vanilla 1 egg powdered sugar for sprinkling on top

Preheat oven to 400 and line muffin tin with 11 paper cups (what?  I'm precise!).  Put diced strawberries into a bowl and sprinkle with lemon juice.  In a bowl, combine flour, sugar and baking powder.  In a 2nd bowl, mix together oil, sour cream, vanilla and egg.  Combine wet and dry mixture and stir until incorporated.  Add strawberries, leaving a small handful aside (about 1/2 cup).  Pour batter into muffin tins.  If you like them to puff nicely over the top, you'll need to fill them almost to the brim.  Not overflowing, but just shy of the top.  These don't rise much in the oven.  Sprinkle the rest of the strawberry pieces on top and press very lightly.  Bake for 17 minutes or until tester comes out clean.  When cool, sprinkle powdered sugar lightly over top.

Small carton strawberries 8oz sour cream (don't you love it?) (PANTRY STAPLES) eggs oil sugar flour vanilla baking soda lemon juice