Strawberry Caramel Muffins

1. Line a baking sheet with parchment paper. Toss together the strawberries and 1/4 cup sugar in a bowl. Let the fruit sit for 15-30 minutes to release some of its juices. 
2. Strain the juice/syrup from the strawberries into a medium pot. Set the chopped strawberries aside. 
3. To the strawberry syrup, add 1/4 cup sugar. Set the pot over medium heat and bring to a boil. Cook 5-6 minutes until the sugar melts into a caramel-like sauce. Remove from the heat and pour the caramel onto the parchment paper. Spread in a thin, even layer. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.
4. Preheat the oven to 350° F. Line 16-17 muffin tins with paper liners.
5. In a bowl, stir together the coconut oil, honey, vanilla, eggs, sour cream, and lemon zest. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the chopped strawberries and shards of strawberry caramel. Divide the batter evenly among the prepared pan. Sprinkle with coarse sugar.
6. Bake for 22-25 minutes until the tops are just set. Enjoy warm!