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Daiquiri Muffins


  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 8 tablespoons unsalted butter, melted and cooled
  • 1/2 cup yogurt (regular, low-fat, or nonfat)
  • 1/3 cup white rum or golden rum (do not use dark rum)
  • 1/3 cup fresh lime juice
  • 1 tablespoon grated lime zest

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  1. In a mixing bowl, whisk the flour, 1 cup sugar, baking powder, and salt until well blended; set aside.
  2. In another bowl, lightly whisk the eggs; then whisk in the melted butter, yogurt, rum, lime juice, and lime zest until smooth. Using a wooden spoon, stir in the flour mixture until moistened.
  3. Spoon batter into well greased muffin cups to 3/4 full. Dust the tops of the unbaked muffins with the remaining 1 tablespoon sugar-should be just a light coating of sugar.
  4. Bake in a 400 degrees F oven for 23 minutes or until muffins have rounded, lightly browned, cracked tops and pick comes out with a few moist crumbs attached.
  5. Place pan on a wire rack to cool for 10 minutes.
  6. Gently rock each muffin back and forth to release it. Remove muffins from the pan and cool for 5 minutes on wire rack.
  7. To store - cool completely and seal in airtight container or in freezer-safe plastic bags.

Cosmopolitan Muffins: substitute vodka for the rum; reduce the lime juice to 1/4 cup; add 1 1/2 tablespoon frozen cranberry juice concentrate, thawed, with the remaining lime juice.

Apple Daiquiri Muffins: substitute spiced rum for the white or gold rum; add 1/2 teaspoon ground cinnamon with the salt; stir 3/4 cup chopped dried apple into the batter just before adding the dry ingredients.

12 -18 muffins