Lemon Strawberry Muffins

In a large bowl, combine the granulated sugar and lemon zest. Using clean fingers, rub them together until the sugar is fragrant and the zest is fully worked in. Pour in the slightly cooled melted unsalted butter and whisk for 2 to 3 minutes, or until the mixture becomes pale and silky.

Add the wet ingredients one at a time in this order, eggs, vanilla extract, sour cream, avocado oil, and buttermilk. Whisk well after each addition and make sure it's fully incorporated before adding the next.

Fold in the dry ingredients with a spatula, mixing until the flour is absorbed. Let the batter rest for 15 minutes. 

While the batter rests, preheat oven to [wprm-temperature value="425" unit="F"] and lightly grease a muffin tin with oil or butter.

Once the batter is done resting, toss the chopped strawberries with the reserved baking soda flour mixture until well coated. Gently fold them into the batter until evenly distributed.

Divide the batter evenly among the muffin cavities. 

Bake at [wprm-temperature value="425" unit="F"] for 7 minutes, then reduce the heat to [wprm-temperature value="350" unit="F"] and continue baking for 15 to 20 minutes, or until the muffins are golden brown and a toothpick test comes out with few moist crumbs.

Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.