Prep the pan and oven: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

Dice the strawberries: Hull and chop strawberries into small pieces, about blueberry size. Pat dry with a paper towel if very juicy.

Toss the berries: In a small bowl, mix the diced strawberries with 1 tablespoon flour. This helps suspend them in the batter.

Combine dry ingredients: In a large bowl, whisk 2 cups flour, sugar, baking powder, baking soda, and salt until evenly mixed.

Mix wet ingredients: In a separate bowl, whisk melted butter, oil, eggs, sour cream, milk, vanilla, and lemon zest until smooth.

Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. A few small flour streaks are okay.

Fold in strawberries: Add the floured berries and fold softly, stopping as soon as they’re distributed. Overmixing leads to tough muffins.

Portion the batter: Divide evenly among the muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if using.

Bake: Bake 16–20 minutes, rotating the pan once, until muffins are risen and golden and a toothpick comes out with a few moist crumbs.

Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.