Strawberry Daiquiri Muffins: A Summery Treat
If you’re looking for a delicious way to enjoy summer strawberries, look no further than these Strawberry Daiquiri Muffins. Bursting with juicy, succulent strawberries, these muffins bring all the elements of a classic strawberry daiquiri to the breakfast table. The close-knit yet tender crumb is achieved with a generous amount of baking powder, while the tart-sweet berries are perfectly complemented by the subtle brightness of lime zest. The rum in the recipe adds a slight boozy bitterness that pairs beautifully with the crunchy sugar topping, which also adds a pop of pink glaze for a sweet finish.
If you prefer to skip the alcohol, fear not! You can easily substitute the rum with apple, pineapple, or orange juice for a non-alcoholic version of these muffins. Coconut milk is another great option that still brings a tropical vibe to the mix.
Some tips from the Food & Wine Test Kitchen: When making the glaze, aim for a thick consistency that can be drizzled over the warm muffins. Starting the muffins at a high temperature of 425°F helps give them a lift and achieve those bakery-style domed tops. Lowering the temperature to 375°F partway through ensures even baking without excessive browning on the outside.
These muffins can be made ahead of time and stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Just be sure to let them come to room temperature before serving for the best taste and texture.
This delightful recipe was developed by Tricia Manzanero Stuedeman, with the text written by Breana Killeen. So, whether you’re looking for a sweet breakfast treat or a tasty snack to enjoy throughout the day, these Strawberry Daiquiri Muffins are sure to be a hit with your taste buds.
