Strawberry Daiquiri Muffins

Juicy, succulent summer time 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 delicate brightness of the lime zest. The rum lends a slight boozy bitterness to enrich the crunchy sugar topping, which provides an attention grabbing pink glaze for the right candy end. 

What are you able to substitute for the rum?

Should you’d prefer to skip the booze, go for apple, pineapple, or orange juice, or attempt coconut milk, which nonetheless brings the tropical vibes.  

Notes from the Meals & Wine Take a look at Kitchen

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

Beginning these muffins at a excessive 425°F temperature offers them an preliminary elevate, serving to them to realize these extra domed, bakery-style tops. Dropping the temp right down to 375°F partway by way of 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.