2 cups all-purpose flour
2 tsp baking powder
1⁄2 tsp baking soda
1/2 tsp kosher salt (or 1/4 tsp sea salt)
1⁄2 cup unsalted butter, cut into chunks
2⁄3 cup sugar
Finely grated zest and juice of 1 large lemon
2 large eggs
1 tsp pure vanilla extract
1 cup sour cream
12 oz fresh strawberries, hulled and diced
Coarse sugar, such as turbinado, for sprinkling (optional)
Position a rack in the middle of the oven and preheat to 400°F (200°C). Spray two 24-cup mini muffin pans generously with cooking spray or line with paper liners.
In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and lemon juice and beat on low speed. Add the dry ingredients and beat on low speed just until evenly moistened. Gently stir in the strawberries on low speed. The batter will be super thick.