Preheat oven to 425 F. Grease a muffin pan, or line with cupcake liners, or use this awesome silicone muffin pan and skip the greasing and lining! In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt with a wooden spoon.
In a separate bowl, stir together the whole eggs, sour cream, oil, vanilla, and lemon zest if using.
Stir the wet mixture into the dry ingredients.
Fold in the chopped strawberries.
Use a rubber spatula to spoon the muffin batter into the prepared muffin tin, filling each muffin cup 2/3 of the way full. Sprinkle the muffin tops with turbinado sugar or Swedish pearl sugar, if using.
Bake 5 minutes at 425 F, then reduce the oven temperature to 350 F and bake an additional 13-17 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
Cool for 5 minutes before removing from pan to a wire rack to fully cool.