Strawberry Daiquiri Muffins

Juicy, succulent summer season strawberries shine on this muffin that boasts all of the elements of a strawberry daiquiri. The crumb is close-knit but tender and lightweight because of a beneficiant quantity of baking powder, whereas the tart-sweet berries are properly accented by the refined brightness of the lime zest. The rum lends a slight boozy bitterness to enhance the crunchy sugar topping, which provides an eye catching pink glaze for the right candy end.

What are you able to substitute for the rum?

If you happen to’d wish to skip the booze, go for apple, pineapple, or orange juice, or strive coconut milk, which nonetheless brings the tropical vibes.

Notes from the Meals & Wine Take a look at Kitchen

You must have the ability to drizzle your glaze, however it ought to nonetheless be on the thick facet, since it’s going to soften and unfold as a result of muffins’ heat. The check kitchen likes to make use of a small whisk to organically drizzle the glaze over the muffins, however you would additionally put it in a small resealable plastic bag or piping bag and minimize off the tip/nook for extra exact traces.

Beginning these muffins at a excessive 425°F temperature provides them an preliminary elevate, serving to them to realize these extra domed, bakery-style tops. Dropping the temp all the way down to 375°F partway via ensures they bake evenly all through with out browning an excessive amount of on the skin.

Make forward

Retailer the muffins in an hermetic container at room temperature for 2 days or within the fridge for 4 days. Let the muffins come to room temperature earlier than serving.

This recipe was developed by Tricia Manzanero Stuedeman; the textual content was written by Breana Killeen.