Margarita Muffins

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup yellow cornmeal (or blue cornmeal)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 1/2 cup sour cream
• 1/2 cup tequila
• 1/3 cup orange juice
• 1/4 cup canola oil
• 1/4 cup lime juice
• 1 1/2 teaspoons grated lime zest
• 1 1/2 teaspoons coarse salt (optional)

Recipe

• 1 position oven rack in the center of the oven; preheat oven to 400°.
• 2 prepare muffin tins: spray indentations and the rims with nonstick cooking spray.
• 3 in a bowl, whisk flour, sugar, cornmeal, baking soda, and salt until well combined; set aside.
• 4 in a big bowl, whisk the egg and sour cream until smooth.
• 5 whisk in the tequila, orange juice, oil, lime juice, and zest until well blended.
• 6 stir in the flour mixture with a wooden spoon until incorporated.
• 7 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).
• 8 bake for 20 minutes or until the tops are lightly browned and cracked.
• 9 set pan on wire rack to cool for 10 minutes; gently rock each muffin back and forth to release and remove from tin.
• 10 cool muffins for 5 minutes on the rack before serving.
• 11 *margarita pumpkin seed muffins: add ¾ cup toasted, shelled pumpkin seeds (pepitas) with the flour.
• 12 *sugar-topped margarita muffins: omit the coarse salt; sprinkle the muffins with ½ teaspoon coarse or colored sugar before baking.