Strawberry Daiquiri Muffins

Strawberry Daiquiri Muffins

from foodandwine.com
Dessert
65 min
12 servings
299 kcal / serving

Strawberry daiquiri muffins feature fresh strawberries, limes, and rum all blended together in a super-moist muffin.

Ingredients

  • 1 ¾ cupsdiced fresh strawberries, divided (about 12 ounces)
  • 3 ½ tablespoonslight rum, divided
  • ¾ cupplus 2 tablespoons granulated sugar, divided
  • 12 tablespoonsunsalted butter, softened and divided
  • 1 tablespoongrated lime zest, plus 1 1/2 teaspoons fresh juice (from 2 limes), divided, plus more juice as needed
  • 2 largeeggs, at room temperature
  • 1 ¾ cupsall-purpose flour (about 7 1/2 ounces)
  • 2 ½ teaspoonsbaking powder
  • ½ teaspoonfine sea salt
  • 1package freeze-dried strawberries, finely crushed (about 1/3 cup)
  • 1 ½ cupspowdered sugar
  • grated lime zest, lime slices

Directions

  1. 1

    Preheat oven to 425°F. Line a 12-cup muffin tray using paper liners.

  2. 2

    Process 1 1/4 cups diced strawberries in a blender until smooth, 15 to 30 seconds. Pour 2/3 cup blended strawberry mixture into a small bowl; whisk in 2 1/2 tablespoons rum until well combined. Set aside. Reserve remaining 1 tablespoon strawberry-rum mixture for the glaze.

  3. 3

    Beat 3/4 cup granulated sugar, 10 tablespoons butter, and lime zest in a large bowl with an electric mixer on medium until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed. Add eggs, 1 at a time, beating until combined after each addition, about 30 seconds to 1 minute.

  4. 4

    Whisk together flour, baking powder, salt, and freeze-dried strawberries in a medium bowl.

  5. 5

    Stir flour mixture into butter mixture, alternating with strawberry-rum mixture until nearly combined but pockets of flour remain. Fold remaining 1/2 cup chopped strawberries into batter just until combined. (Do not overmix.)

  6. 6

    Pour batter evenly into prepared muffin wells (about a scant 1/3 cup each), spreading into an even layer. Sprinkle evenly with remaining 2 tablespoons granulated sugar (about 1/2 teaspoon per well).

  7. 7

    Bake the cupcakes for 5 minutes. Reduce oven temperature to 375°F, and continue baking until a wooden pick inserted into center of muffins comes out clean, 10 to 12 minutes. Let cool in muffin tray 10 minutes. Remove muffins from tray, and place on a wire rack placed over a rimmed baking sheet.

  8. 8

    Microwave remaining 2 tablespoons butter in a medium bowl on HIGH until melted, about 30 seconds; stir in powdered sugar, lime juice, and remaining 1 tablespoon rum and 1 tablespoon reserved strawberry-rum mixture until combined. Gradually add additional lime juice, 1/2 to 1 teaspoon at a time as needed, until desired consistency is reached. Drizzle glaze over muffins. Garnish with lime zest and lime slices. Serve warm, or let cool until room temperature, about 45 minutes.