The Pioneer Woman Tasty Kitchen
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Blackberry Mojito Muffins

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Level: Easy

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Description

It’s vacation in a bite…

Ingredients

  • FOR THE MUFFINS:
  • 2 cups Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 Tablespoon Fresh Mint, Finely Chopped
  • 1 cup Sugar
  • 2 whole Eggs
  • 1 cup Sour Cream
  • 1 teaspoon Milk
  • 1 stick Butter, Melted
  • 1 teaspoon Vanilla
  • 1-½ cup Fresh Blackberries
  • FOR THE GLAZE:
  • 1 cup Confectioners Sugar
  • 1 whole Lime, Zested
  • 1 whole Lime, Juiced (use The Same Lime As Zest)
  • 1 Tablespoon Milk

Preparation

Preheat your oven to 400ºF. Fill a muffin pan with paper liners and set aside.

In a large bowl mix together the flour, baking powder, baking soda, and salt. Set aside.

In a small bowl mix together the finely chopped mint (keep chopping until it is little flakes) and the sugar.

In a mixing bowl, beat together the eggs, sour cream, milk, butter, vanilla and mint+sugar mixture on medium speed.

Slowly add the flour mixture to the wet ingredients, a third at a time. Be sure to scrape down the sides of the bowl between each addition. You don’t want to overmix the batter, so mix until the flour is just incorporated – the batter will be lumpy. That’s okay.

Using a rubber spatula, gently fold in the blackberries.

Spoon the batter into the muffin liners, filling each to about 3/4 full.

Bake for about 18-20 minutes, until golden brown and when poked a toothpick comes out clean. Let cook in the pan for 2 minutes and then transfer to a wire rack to finish cooling.

In a small bowl mix together the confectioners sugar, lime zest, lime juice, and milk. Let sit for 3-5 minutes to set. Place the cooled muffins on a wire rack set on a baking sheet to catch the extra glaze. Then using a spoon lightly drizzle the glaze over the muffins.

Enjoy!

(Muffin base recipe adapted from Simply Recipes)

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