Strawberry Daiquiri Muffins

Juicy, succulent summer strawberries shine in this muffin that boasts all the components of a strawberry daiquiri. The crumb is close-knit yet tender and light thanks to a generous amount of baking powder, while the tart-sweet berries are nicely accented by the subtle brightness of the lime zest. The rum lends a slight boozy bitterness to complement the crunchy sugar topping, which adds an eye-catching pink glaze for the perfect sweet finish.

• 1 3/4 cups diced fresh strawberries, divided (about 12 ounces)
• 3 1/2 tablespoons light rum, divided
• 3/4 cup plus 2 tablespoons granulated sugar, divided
• 12 tablespoons unsalted butter, softened and divided
• 1 tablespoon grated lime zest, plus 1 1/2 teaspoons fresh juice (from 2 limes), divided, plus more juice as needed
• 2 large eggs, at room temperature
• 1 3/4 cups all-purpose flour (about 7 1/2 ounces)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 (0.8-ounce) package freeze-dried strawberries, finely crushed (about 1/3 cup)
• 1 1/2 cups powdered sugar
• Grated lime zest, lime slices