Mojito Muffins

Prep: 10 mins | Bake time: 30 mins

Did you say Mojito Muffins!?

You heard right. Mojito Muffins are a delightful twist on your classic muffin, absolutely perfect for a celebration or gathering. This recipe captures two of my favourite things… mojitos and muffins! You get the refreshing flavours of lime, mint, and rum in a bite-sized, baked treat.

How to make the best muffins

1. Muffins like it best when the oven is hot, so make sure you follow the recipe’s oven temperature instructions otherwise you won’t get the beloved muffin top. If your muffin is browning, but a toothpick still comes out wet when testing - don’t panic! Simply turn the oven temperature down and ensure the tray is in the centre of the oven.

2. If you’re not using the entire muffin tray, keep the heat evenly distributed by filling any empty cups with a small amount of water.

3. Make sure you’re not over-mixing the batter. Over-mixing the batter can lead to dense muffins, when really all you want is a nice fluffy and soft muffin. It’s ok if there are a few lumps in the batter - better to under-mix than over-mix!

4. Fill the muffin cases to 2/3 full. You’ll want the muffins to rise properly without overflowing. You might be concerned that they’ll overflow when 2/3 full because there’s self-raising flour and baking powder, but they actually hold very sturdy top which creates a lovely muffin top.

Mojito Muffins

Type: Cake

Author: Thea Bakes

Prep Time: 10 minutes

Bake Time: 30 minutes

Decorate Time: 5 minutes

Servings: 12

Ingredients

Mojito Muffins

• 100g unsalted butter (melted)
• 100g golden granulated sugar
• 100g brown sugar
• 2 eggs
• 100g greek yoghurt
• 50ml buttermilk
• 1tbsp baking powder
• 250g self-raising flour (sifted)
• Zest of two limes
• 50ml rum

To decorate

• 100g icing sugar (sifted)
• 2tbsp lime juice
• 1tbsp rum
• 12 mint leaves

Method

How to make mojito muffins

Preheat the oven to 220C and line your muffin tin with 12 muffin cases.

In a mixing bowl, whisk together the melted butter and sugar.

Whisk in the eggs, followed by mixing in the greek yoghurt and buttermilk until combined.

Add the flour and baking powder, folding the dry ingredients into the wet mixture.

The best part!! Stir in lime zest, chopped mint leaves and rum to create a delicious mojito flavour.

Using a spoon or ice cream scoop, evenly distribute the mixture into each muffin case. (Optional) Sprinkle some brown sugar on top of each muffin to add a crunchy texture.

Bake for 10 minutes at 220C and then reduce the temperature to 200C to bake for the remaining 20 minutes. Allow to cool. Every oven is different, so I recommend inserting a skewer or cake tester to see if the muffins are cooked in the middle.

How to decorate

Of course, these are totally optional steps but trust me when I say that adding a small amount of lime and rum frosting takes these mojito muffins to a whole other level of deliciousness.

Whisk together the icing sugar (100g), lime juice (2tbsp) and rum (1tbsp) until you get a thick yet slightly runny consistency. Check your consistency by dripping a small amount on the side of the bowl. If it disappears, it’s too thin - add more sifted icing sugar. If it holds its colour and thick drip shape, it’s ready.

Using a spoon, dollop a small amount icing onto each Mojito Muffin - it’s completely up to you how much or how little icing you’d like to add, but I’d recommend using a tablespoon per muffin.

Let the icing harden so it’s a tasty texture, and add some mint leaves on top!

More baking recipes