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I wanna tell you about my adventure creating these decadent Butter Rum Muffins. I turned basic kitchen staples into amazing treats that taste like they're from a fancy bakery. After trying so many different versions in my home, I finally cracked the code to making muffins that blend warm rum flavors with sweet butterscotch goodness—they're perfect for breakfast or a midday snack.
I took a batch to our community brunch last weekend, and three different people begged me for the recipe before leaving. My buddy Sarah, who always says she can't bake at all, made them herself the next day and they turned out amazing.
Key Ingredients Breakdown
- Salted butter: needs melting completely but shouldn't be hot—I've noticed letting it cool down a bit makes the texture way better
- Golden rum: brings unique flavor that makes these muffins stand out—I figured this out after trying several types and seeing golden rum gives the best taste balance
- Fresh butterscotch chips: are so important—older ones won't melt properly and can ruin the creamy texture
- Room temperature eggs and milk: might seem like extra work, but they really help your muffins rise higher
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Baking Fantastic Muffins
Mixing MethodStart by stirring all dry ingredients together—I found out the hard way this stops any flour clumps in your finished muffins. After once getting bitter spots from unmixed baking powder, I always take time for this step now.
Wet Ingredient BlendMix your sugar with melted butter until it looks kinda like damp sand. When you put in eggs, I've learned that mixing each one really well makes your batter smoother. My grandma taught me a cool trick: adding vanilla to your milk really brings out the buttery taste.
Gentle IncorporationCombine wet and dry ingredients with a soft touch. One morning I hurried and mixed too much, ending up with tough, dense muffins—now I stop right when I can't see any more flour streaks.
Final TouchToss extra butterscotch chips and brown sugar on top before they go in the oven. I learned this trick from someone who owns a bakery nearby, and it makes that amazing crunchy, sweet top that everyone loves.
These became my go-to breakfast treat after I brought them to my kids' school for a teachers' breakfast. Now everyone wants me to bring them whenever there's a morning get-together.
Ways To Enjoy
These taste awesome warm with a bit of salted butter and coffee on the side. When I host brunch, I put them on my grandma's old cake stand with some fresh fruit and whipped honey butter.
Fun Twists
Sometimes I mix in some toasted pecans for extra crunch, or switch to dark chocolate chips when I want something not as sweet. During Christmas time, I throw in some cinnamon to make them feel more festive.
Keeping Them Fresh
Keep any extras in a container with a tight lid lined with paper towels—this trick from my mom keeps them moist for several days. To make day-old muffins taste fresh again, pop them in the microwave for ten seconds.
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Smart Baking Tricks
- Fill your muffin cups nearly to the top—they won't spill over and you'll get those nice round tops
- Look for slightly golden edges around 18 minutes to check if they're done
- Leave a thin layer of butter in your mixing bowl to make cleanup way easier
After years of weekend baking and countless family breakfasts, these muffins have grown into something bigger than just food—they've become part of our family traditions. Whether I'm enjoying them quietly with my morning coffee or sharing them at a busy brunch table, they always make people smile and ask how to make them.
Recipe FAQs
- → Can I leave out the rum?
- Absolutely, just swap it with 2 teaspoons of rum extract and add a dash more milk to maintain the liquid ratio.
- → Why do ingredients need to be warm?
- Warm ingredients combine easier, giving your muffins a softer, more consistent texture.
- → Is it okay to freeze muffins?
- Sure, just let them cool completely, then store in a sealed container in the freezer for up to 3 months.
- → Why is mixing lightly important?
- Too much mixing makes the muffins dense. Stir gently until the mix just comes together for softer muffins.
- → What if I don’t like butterscotch?
- You can switch them out for other chips like chocolate or caramel. They’ll work just as well!
Sweet Rum Muffins
Soft muffins flavored with rum, bursting with sweet butterscotch. Perfect mix of rich and light flavors everyone will enjoy.
Ingredients
→ Dry Ingredients
→ Wet Ingredients
→ Mix-ins
Steps
Set oven to 375°F/190°C. Either grease your muffin tin or pop in paper liners before starting.
If using unsalted butter, toss in a pinch of salt. Whisk the flour and baking powder together in a medium mixing bowl.
In a big bowl, combine the sugar, eggs, and butter that you melted earlier. Stir in the milk, rum, and vanilla until smooth and light-colored.
Add the dry mix into the wet a bit at a time, folding gently. Don't overdo it—lumps are fine! Stir in the butterscotch chips at the end.
Scoop about 4 tablespoons of batter into each muffin tin slot. Sprinkle extra chips or sugar on top if you'd like. Bake for 20-24 minutes, checking with a toothpick—it should come out mostly clean.
Let muffins sit in the pan for 5-10 minutes, then move them to a rack to cool off. Serve them warm or at room temp, and you can brush some butter on top if you'd like.
Notes
- You can swap the rum for 2 teaspoons rum extract and add more milk to make up the difference.
- Tastes best when served warm.
- Works with either salted or unsalted butter.
Required Tools
- Muffin tin
- Whisk
- Cooling rack
- Mixing bowls
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Includes dairy (butter)
- Contains eggs
- Has wheat (flour)
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 353
- Fats: 15 g
- Carbohydrates: 48 g
- Proteins: 5 g