Margarita Muffins Recipes

MARGARITA CUPCAKES

Steps:

• Preheat oven to 350° and line two muffin tins with 18 cupcake liners. In a large bowl using a hand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lime juice and zest and vanilla and mix until combined.
• In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fill cupcake liners 3/4 full with batter.
• Bake until slightly golden and a toothpick inserted into center of each cupcake comes out clean, about 25 minutes. Let cupcakes cool in pans 5 to 10 minutes, then transfer to a wire rack to cool completely.
• In a large bowl using a hand mixer, beat butter, half of powdered sugar, lime juice, and tequila until light and fluffy. Add remaining powdered sugar and beat until smooth.
• Pipe frosting onto cooled cupcakes. Garnish with coarse salt, lime zest, and lime wedges and a cut decorative straw before serving.

MARGARITA CUPCAKES

Steps:

• Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.

MARGHERITA ENGLISH MUFFIN SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Toast the muffin until golden brown. Top the bottom half of the muffin with the mozzarella and tomatoes, and then sprinkle with the Parmesan.
• Place the muffin on a baking sheet and bake until the mozzarella melts and the muffin is slightly golden, 7 to 8 minutes. Let it cool for a couple of minutes before serving. Place the basil leaf on top and close the sandwich. Serve warm.

MARGARITA MUFFINS

Steps:

• Position oven rack in the center of the oven; preheat oven to 400°.
• Prepare muffin tins: spray indentations and the rims with nonstick cooking spray.
• In a bowl, whisk flour, sugar, cornmeal, baking soda, and salt until well combined; set aside.
• In a big bowl, whisk the egg and sour cream until smooth.
• Whisk in the tequila, orange juice, oil, lime juice, and zest until well blended.
• Stir in the flour mixture with a wooden spoon until incorporated.
• Fill muffin tins ¾ full; if desired, sprinkle 1/8 teaspoon coarse salt over muffin top before baking (coarse salt gives the topping a little bite; if you don't like margaritas in salt-rimmed glasses, you probably should omit this).
• Bake for 20 minutes or until the tops are lightly browned and cracked.
• Set pan on wire rack to cool for 10 minutes; gently rock each muffin back and forth to release and remove from tin.
• Cool muffins for 5 minutes on the rack before serving.
• *Margarita Pumpkin Seed Muffins: add ¾ cup toasted, shelled pumpkin seeds (pepitas) with the flour.
• *Sugar-Topped Margarita Muffins: omit the coarse salt; sprinkle the muffins with ½ teaspoon coarse or colored sugar before baking.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.