Jun 27, 2016

Margarita Sour Cream Muffins for #MuffinMonday

These Margarita Sour Cream Muffins are light and fluffy....  and flavored with tequila!


Margarita Sour Cream Muffins

Sometimes, cocktails are appropriate. At cocktail hour for example. They may not exactly work for breakfast. That's why you need Margarita Muffins! Do they contain tequila you ask?

Yes, they do! No worries about finding a designated driver because there's only about one teaspoon of tequila per muffin. I used tequila blanco, so the flavor is very faint. I bet that using Reposado or Anejo would up the tequila taste.

Margarita Sour Cream Muffins

These muffins are airy and moist, and have a bright citrusy flavor. While most muffins include oil, I left it out of these to create an even lighter muffin.

In the spirit of margaritas, I topped each muffin with a tiny pinch of sea salt. 

Margarita Sour Cream Muffins

These muffins are mild and slightly citrusy. Do they taste like margaritas? Well... kind of, if you close your eyes and use your imagination. Nothing beats the real thing, right? 

Regardless, they are still very tasty. 

Margarita Sour Cream Muffins 

Ingredients


2 cups (8 1/2 ounces) unbleached all purpose flour
3/4 cups sugar
1/4 cup cornmeal
2 teaspoons baking soda
1/2 teaspoon salt
1 large room temperature egg
1/2 cup regular sour cream
1/2 cup tequila
1/3 cup orange juice
1/4 cup lime juice
1/8 teaspoon lime oil (optional)
1 1/2 teaspoons grated lime zest
Coarse sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400 degrees F with a rack in the middle. 
  2. Line a 12 cavity muffin tin with paper liners.
  3. In a medium bowl, whisk together the flour, sugar, cornmeal, baking soda, and salt. Set aside.
  4. In a large bowl, whisk the egg, sour cream, tequila, orange juice, lime juice, lime oil, and lime zest together. 
  5. Add the flour mixture to the egg mixture and mix until just combined. 
  6. Divide the batter among the 12 muffin cavities. 
  7. Sprinkle the tops of each muffin with a tiny pinch of sea salt. 
  8. Bake for 20 minutes.
  9. Cool the muffins on a wire rack.
Recipe adapted from The Ultimate Muffin Book (Thank you Stacy)

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
Margarita Sour Cream Muffins from Karen's Kitchen Stories

14 comments:

  1. Ah, the book that keeps on giving! I love that you are enjoying it so much, Karen. Those margarita sour cream muffins look and sound wonderful. Love the little sprinkle of salt on top too.

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    1. I've flagged about half of the recipes in the book! Thank you so much Stacy!

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  2. You had me at Margarita...how could these not be simply amazing?

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    1. Thanks Wendy! Yep, margarita pretty much is what attracted me to the recipe =)

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  3. And now I'm craving a margarita...

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  4. I know a certain gentleman who would LOVE one of these! And, by the way, I think this shape you got in them, instead of the muffin top the muffin cone - is irresistible! How did you do that? Some special technique to pour the batter? or was it the tequila speaking? ;-)

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    1. I'm wondering Sally if it's because I omitted the oil. They are much lighter than the standard muffin. Or it could be the tequila =)

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  5. Karen,
    Since I just finished off a peach margarita (what else ya gonna do with a case of Georgia peaches besides put 'em up and drink 'em too) I am all over the idea of that flavor in muffin form.
    These look lovely.
    Thanks!

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    1. Thanks Kirsten! I've been pureeing fruit and making margaritas for the last few days. It's a great way to get a serving of fruit!

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  6. Yes, I'm coming to your house for a cupcake (and a margarita)!

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    1. thanks Renee. The margs are really nice over here!

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  7. Nice touch in adding salt to the top. Very impressive muffins, Karen.

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I love comments and questions and read every one of them.