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“Something different for breakfast.”
12 -18 muffins

Ingredients Nutrition


  1. In a mixing bowl, whisk the flour, 1 cup sugar, baking powder, and salt until well blended; set aside.
  2. In another bowl, lightly whisk the eggs; then whisk in the melted butter, yogurt, rum, lime juice, and lime zest until smooth.
  3. Using a wooden spoon, stir in the flour mixture until moistened.
  4. Spoon batter into well greased muffin cups to 3/4 full.
  5. Dust the tops of the unbaked muffins with the remaining 1 tablespoon sugar--should be just a light coating of sugar.
  6. Bake in a 400° oven for 23 minutes or until muffins have rounded, lightly browned, cracked tops and pick comes out with a few moist crumbs attached.
  7. Place pan on a wire rack to cool for 10 minutes.
  8. Gently rock each muffin back and forth to release it.
  9. Remove muffins from the pan and cool for 5 minutes on wire rack.
  10. To store--cool completely and seal in airtight container or in freezer-safe plastic bags.
  11. Cosmopolitan Muffins: substitute vodka for the rum; reduce the lime juice to 1/4 cup; add 1 1/2 tablespoon frozen cranberry juice concentrate, thawed, with the remaining lime juice.
  12. Apple Daiquiri Muffins: substitute spiced rum for the white or gold rum; add 1/2 teaspoon ground cinnamon with the salt; stir 3/4 cup chopped dried apple into the batter just before adding the dry ingredients.

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