Step 1

Preheat oven to 400°F. Lightly grease 9 muffin cups with vegetable cooking spray or line with cupcake liners Lightly spray the liners to prevent sticking. Set aside.

Step 2

Toss the strawberries in 1/4 cup of the flour and set aside.

Step 3

In a large mixing bowl, whisk together the remaining 1 cup of flour, salt, baking powder, baking soda, and granulated sugar. Make a well in the center and set aside.

Step 4

In a small mixing bowl combine the melted butter, sour cream, vanilla, orange zest and orange juice. Add the lightly beaten eggs and fold together until blended using a rubber spatula. Add the sour cream mixture to the flour and sugar and gently fold together with a spatula until the dry ingredients are just moistened. Gently fold in the strawberries and any extra flour. Using an ice cream scoop, mound the batter into the prepared pan leaving the muffins rounded on top. Allow the muffins to rest for 10-15 minutes before baking.

Step 5

When ready to bake top with the remaining strawberries then sprinkle coarse sugar on top. Bake for 18 to 20 minutes or until golden brown. A toothpick inserted into the center should come out with no wet batter. Cool in the pan on a rack for 5 minutes. Remove from the pan and serve slightly warm or at room temperature.