35-Minute Strawberry Rhubarb Muffins

Instructions:

1. Preheat oven to 375°F (190°C). In a small bowl, toss the diced strawberries and rhubarb with 2 tablespoons of flour until evenly coated and set aside.
2. In a large bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, combine the melted butter, sour cream, eggs, vanilla, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, leaving a few streaks of flour to avoid overmixing.
5. Gently fold in the floured fruit using a spatula.
6. Scoop the batter into lined muffin tins, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until the tops are mahogany-colored and a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 5 minutes before transferring to a wire rack.