Sweet Rum Muffins (Print-Friendly Version)
Soft muffins flavored with rum, bursting with sweet butterscotch. Perfect mix of rich and light flavors everyone will enjoy.
# Ingredients:
→ Dry Ingredients
01 -
1 cup (200g) packed light brown sugar, plus extra for topping
02 -
2 teaspoons baking powder
03 -
3 cups (360g) plain all-purpose flour
→ Wet Ingredients
04 -
¼ cup (60ml) golden rum
05 -
½ cup (115g) salted butter, melted and cooled a bit
06 -
1 cup (240ml) milk at room temp
07 -
1 teaspoon vanilla extract
08 -
2 large eggs, brought to room temp
→ Mix-ins
09 -
1 (12-oz/340g) bag of butterscotch chips
# Steps:
01 -
Set oven to 375°F/190°C. Either grease your muffin tin or pop in paper liners before starting.
02 -
If using unsalted butter, toss in a pinch of salt. Whisk the flour and baking powder together in a medium mixing bowl.
03 -
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.
04 -
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.
05 -
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.
06 -
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:
01 -
You can swap the rum for 2 teaspoons rum extract and add more milk to make up the difference.
02 -
Tastes best when served warm.
03 -
Works with either salted or unsalted butter.