½cup plus ⅓cup milk (it's easier to measure separately than trying to figure out ⅚cup)
2tbsp fresh lime juice
for glaze:
1cup powdered sugar plus more in case you need to thicken glaze
2 to 3tbsp tequila or fresh lime juice or a combination of both, plus more in case you need to thin glaze
zest of one lime
sea salt (optional)
Instructions
Place rack in the middle and preheat oven 350°F. Grease and flour a mini muffin tin.
To make muffin cream butter and sugar together in a stand mixer. Be sure to cream until pale, fluffy and you can almost not see the sugar granules. About 5 minutes. Add eggs one at a time, and then lime zest and mix until just blended.
Sift together flour, baking powder, baking soda and salt in a large bowl. Combine milk and lime juice in another bowl. Starting with the dry, pour about ¼ of it into the creamed butter/sugar/eggs. Stir until just combined with wooden spoon. Then add ⅓ of the milk mixture and stir until just combined. Repeat this until all dry and wet have been used - you will end with the dry. Batter will be super thick - always stir until just smooth. Be sure not to over mix. (Very important.)
Scoop batter evenly into muffin tin - batter should fill to the top. I used a mini ice cream scoop. Bake for 8 to 10 minutes or until a toothpick comes out clean when inserted in the center of a muffin. Take out of oven and immediately place on wrack to cool completely.
Meanwhile make the glaze by mixing powdered sugar, tequila and/or lime juice and zest in a bowl. Add sugar or juice depending on whether you need it to be thicker or thinner. Dip the top of a completely cooled muffin in glaze. Sprinkle a little sea salt on top and allow to set. Repeat with remaining muffins. Enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/04/20/mini-margarita-donut-muffins/