Margarita Muffins

Margarita Muffins

By The Kitchen Prep

I made Margarita Muffins. Because you can eat a Margarita Muffin for breakfast, but you can't sip on one with your eggs and bacon without being questioned on suspect behavior. {Unless, again, you're in Cancun on Spring Break.}

These are fun, fresh, and topped with pretty candied limes and a Tequila-Lime Glaze. {Though you can certainly leave out the tequila if you'd rather not start your day with booze. Party pooper.} They would make a festive addition to a themed brunch or be a good multi-tasker for National Lime Day, too.

Bottoms up!

Margarita Muffins

  • 2 cup all-purpose flour

  • ½ cup (heaping) sugar

  • 1 Tbsp baking powder

  • pinch of salt

  • 1 cup milk

  • 2 eggs

  • 6 Tbsp canola oil

  • 1 tsp vanilla extract

  • drop of orange extract (optional)

  • zest of one lime


  1. Preheat oven to 350 degrees. Place liners in a 12 cup muffin tin, and set aside.

  2. Whisk all of the dry ingredients together in a medium bowl.

  3. Whisk all of the wet ingredients and lime zest in another bowl.

  4. Make a well in the center of the dry ingredients and slowly pour in the wet ingredients, stirring gently. Mix it until it's just combined so you don't get dense muffins. {Nobody likes a dense muffin.}

  5. Using an ice cream scoop {or not, I just like to be fair and make sure every liner gets the same amount}, scoop batter into liners.

  6. Bake for 18-20 minutes or until a toothpick poked into the middle of the muffin comes out clean.

*You can add extra zest if you want them a little zestier. Using one lime gave them a slight lime flavor, but nothing overpowering. It's up to your tastebuds how you want to do it!

Tequila-lime glaze

  • ½ cup confectioners' sugar

  • 1 tsp tequila or lime juice if you prefer

  • ¼ tsp lime zest

  • drop of orange extract (optional)

  • 2 Tbsp milk or water


  1. In a small bowl, whisk confectioners' sugar, tequila, lime zest and orange extract together. Add milk or water a little bit at a time until you get the consistency you're looking for. If you add too much liquid, don't worry, just add a little more confectioners' sugar to thicken it up!

  2. Drizzle over muffins or dip the muffins in the glaze and give them a shake before flipping them back over to get rid of the excess. Top with a candied lime if you'd like!

Candied limes

  • ¼ cup water

  • ½ cup granulated sugar

  • 2 lime, sliced into thin rounds

  • ¼ cup granulated sugar (optional)


  1. Preheat the oven to 200 degrees. Line a sheet pan with parchment paper or a silicone baking mat and set aside.

  2. Stir water and granulated sugar together in a pan over medium heat until the sugar is dissolved. Bring the sugar water to a gentle boil.

  3. Drop in lime slices and let them bubble away for about 10-12 minutes, swishing them around every so often and coating them in syrup. Cook until the pith {white part} starts to become sort of translucent.

  4. Carefully remove them from the syrup*, letting the excess liquid drip off, and place them on the lined pan. Bake them for 1 hour.

  5. Remove them from the oven and, while they're still warm, sprinkle them with granulated sugar {or press them gently into a bowl of sugar} to give them a sparkly appearance.

*You can save this syrup {which is now lime flavored} to add to iced tea, cocktails, or other treats!

For the full post, visit The Kitchen Prep