Strawberry Daiquiri Muffins

Juicy, succulent summer strawberries shine in this muffin that boasts all the components of a strawberry daiquiri. The crumb is close-knit yet tender and light thanks to a generous amount of baking powder, while the tart-sweet berries are nicely accented by the subtle brightness of the lime zest. The rum lends a slight boozy bitterness to complement the crunchy sugar topping, which adds an eye-catching pink glaze for the perfect sweet finish. 

What can you substitute for the rum?

If you’d like to skip the booze, opt for apple, pineapple, or orange juice, or try coconut milk, which still brings the tropical vibes.  

Notes from the Food & Wine Test Kitchen

You should be able to drizzle your glaze, but it should still be on the thick side, since it will melt and spread due to the muffins’ warmth. The test kitchen likes to use a small whisk to organically drizzle the glaze over the muffins, but you could also put it in a small resealable plastic bag or piping bag and cut off the tip/corner for more precise lines. 

Starting these muffins at a high 425°F temperature gives them an initial lift, helping them to achieve those more domed, bakery-style tops. Dropping the temp down to 375°F partway through ensures they bake evenly throughout without browning too much on the outside.

Make ahead

Store the muffins in an airtight container at room temperature for two days or in the refrigerator for four days. Let the muffins come to room temperature before serving.

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