Margarita Sour Cream Muffins

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month is Karen's Kitchen Stories.  Karen likes to try recipes that are a bit of a challenge, and she's constantly learning new cooking techniques which she shares with her blog readers so we can all learn something new.  She's especially in love with all things bread and has been known as the Bread Queen by other members of the SRC, though she considers herself more of a Bread Geek.  Judging by the long list of bread recipes on her blog, I can't argue with either!  There were definitely some bread recipes that caught my eye.
 

Of course, there are plenty of recipes for other things on Karen's blog, too.  Here are some that I really want to try:

• Pecan Kringle
• Kahlua Cake
• Strawberry Whiskey Sour
• Green Tea Ice Cream

They all sound so good, but in the end I came back to the first recipe that caught my eye, these lovely Margarita Sour Cream Muffins.  It's OK to have tequila for breakfast with these!  Nobody disillusion me by telling me that the alcohol will bake off, all right?

Margarita Sour Cream Muffins
from Karen's Kitchen Stories

Ingredients:

• 1 large egg
• 1/2 cup sugar
• 1/2 cup sour cream
• 1/2 cup tequila
• 1/3 cup orange juice
• 1/4 cup lime juice
• 1/8 teaspoon lime oil (optional)
• zest of 1 lime
• 2 cups unbleached flour
• 1/4 cup cornmeal
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• Coarse sea salt for sprinkling (optional)

Directions:

1. Preheat oven to 400° F.  Generously grease muffin tin or line with paper liners.
2. In a large bowl, whisk the egg, sugar, sour cream, tequila, orange juice, lime juice, lime oil, and lime zest together.
3. Mix the flour, cornmeal, baking soda, and salt together and then stir it into the egg mixture. mixing until just combined.
4. Pour batter into prepared muffin tin;  sprinkle the tops of each muffin with a pinch of sea salt.
5. Bake for 20-25 minutes, until browned.  Cool 5 minutes before removing muffins from pan; cool completely on wire rack.

Makes 12 muffins

These were really fun to mix up.  When you stir the dry ingredients into the wet ingredients, there's a great chemical reaction between the baking soda and the citrus juices.  Preheating the oven is very important because you will want to get these into the oven immediately.

The flavor of these muffins does remind me of margaritas.  They're really tasty, and I love the texture that the cornmeal adds.  While they were good on their own, I thought the muffins could use a little something extra, so I mixed together 2 ounces softened cream cheese, 1 tsp. brown sugar, and about 1/2 tsp. grated lime zest and used that as a spread.  Yum!  (It wasn't quite enough; I really should have mixed up twice as much)

Next time I think I'll use more lime and orange juice and cut down on the tequila - use just enough to get the flavor.  The tequila makes the muffins taste good - you really do get the flavor - but I'm back to thinking that all my alcohol is baking away, and I think I'd rather use my tequila for actual margaritas. I do love a good margarita.

An InLinkz Link-up

Pink Grapefruit Margarita

I found this recipe on Pinterest - whatever did we do before Pinterest?  I have made it multiple times.  This may be my favorite drink of all time.  Or at least for now, or when I'm not drinking a Hot Toddy with Jack Daniels.  Those are pretty good, too.
 

Anyway, back to the Grapefruit Margarita. It's perfectly sour and delightfully tasty, and has to be good for me since it's mostly fresh juice, right?  (I just don't drink it at breakfast time)

Pink Grapefruit Margarita
from Cookin' Canuck

Ingredients:

• 1 Pink Grapefruit
• 1 Lime
• Pink Himalayan Sea Salt
• 2 oz. Tequila (I used Jose Gold)
• 1 oz. Triple Sec
• 1 T Simple Syrup
• Ice

Directions:

1. Squeeze the juice from the grapefruit and half of the lime.
2. Cut a wedge from the other lime half and rub the rim of a glass.  Put a small amount of Himalayan salt on a dish and dip the glass in it to coat the rim with salt.
3. Place juice, tequila, triple sec, simple syrup, and ice in blender and blend until desired consistency.  Pour into prepared glass, garnish with lime wedge, and enjoy.

Makes 1 margarita

I like my margaritas frozen, but you could also just stir everything together or shake it in a cocktail shaker and serve over ice.  If you don't have Himalayan Salt, you can use regular sea salt or margarita salt.  I've also seen people put sugar on their grapefruit, so I bet a sugared rim would be good with this, too.  I'm kinda partial to the salt - it might be my favorite part of any margarita, or maybe it just goes so perfectly with the tequila - so if you do try this with the sugar, please let me know how it turned out.

Cilantro-Jalapeño Margarita

I found this recipe a while back and knew it was for me.  It has all the good stuff - cilantro, jalapeño, lime juice and tequila!  Let me tell you, this is yummy!!!

Cilantro-Jalapeño Margarita
(Makes 1 cocktail) from cbs.com

Ingredients:

• Margarita salt
• 1 lime wedge
• 1 to 3 thin slices jalapeño (from a jalapeño that has been stemmed, halved, seeded and sliced lengthwise)
• 2 fresh cilantro sprigs (or more; sometimes I use more)
• 2 ounces tequila (I used Jose Cuervo Gold)
• juice of 1/2 a lime (about 1 ounce)
• 1 ounce Triple Sec
• ½ ounce simple syrup
• 10 ice cubes

Directions:

1. Spread the salt on a small plate. Moisten the rim of a 6-ounce glass with the lime wedge and upend the glass onto the salt to crust the rim.
2. In the bottom of a cocktail shaker, muddle the jalapeño and 1 (or 2) of the cilantro sprigs with a cocktail muddler or a wooden spoon until roughly mashed. Add the tequila, lime juice, Triple Sec, simple syrup and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking.
3. Pour contents of the shaker into the salt-rimmed glass. Bruise the second sprig of cilantro by slapping it vigorously between your palms to release the aroma and add to the glass.  Serve immediately.

The original recipe called for straining the contents of the shaker into the glass, leaving the cilantro, jalapeño, and ice in there.  While that may be fine, I decided I like all that stuff in my drink, so I just pour everything into the glass.  It is really good!!  Of course, if you don't like cilantro or jalapeño - or salt - then this is not the drink for you.  It's definitely the drink for me.  I've had one the last two nights!  And I'm wondering why I don't make these more often.

Bartender's notes: Jalapeños vary wildly in their spiciness (as does each person's penchant for that spiciness), so you'll want to taste the one you're using and determine what you think is the perfect amount. I really love the spicy, grassy-green freshness that jalapeño infuses into this libation, a flavor that's made all the more delicious by the bruised cilantro leaves. Salt is essential in this drink, in my opinion, because of the way it dances with the jalapeño and cilantro.

-Sometimes I sprinkle additional salt right into my drink.  This is definitely a margarita that calls for salt.  Of course, I think the salt is one of the best parts of a margarita - after the tequila, of course.

Related articles

• Blackberry Cilantro Margarita
• Jalapeño Grapefruit Margarita
• 5 Fresh Margarita Recipes