Rum Muffins Treat (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups (360g) all-purpose flour
02 -
1 cup (200g) light brown sugar, with extra for sprinkling if you'd like
03 -
2 teaspoons baking powder
→ Wet Ingredients
04 -
1 teaspoon vanilla
05 -
½ cup (115g) salted butter, melted and let cool for a bit
06 -
1 cup (240ml) milk, at room temperature
07 -
¼ cup (60ml) golden rum
08 -
2 large eggs, not cold, ideally room temp
→ Mix-ins
09 -
One 12-oz (340g) bag of butterscotch chips
# Instructions:
01 -
Set your oven to 375°F/190°C to preheat. Prepare muffin tins by either greasing well or lining them with paper cups.
02 -
In a medium bowl, stir together the flour and baking powder. Add a pinch of salt here only if you're using unsalted butter.
03 -
Whisk the sugar, eggs, and buttery goodness in a big bowl. Mix in the vanilla, milk, and rum until it lightens in color.
04 -
Slowly fold the dry mix into the wet one. Stir in the butterscotch chips when nothing powdery is left. The mixture will look quite thick.
05 -
Scoop 4 tablespoons of batter into each muffin tin hole. Add extra chips or sugar on top, if you want. Bake for 20-24 minutes, and test with a toothpick—it should come out mostly clean.
06 -
Give the muffins about 5-10 minutes to rest in the pan. After that, transfer them to a rack to cool off completely—or enjoy them warm!
# Notes:
01 -
Swap the rum with a couple of teaspoons of rum extract and a splash more milk if you'd prefer
02 -
These taste the best while they're still nice and warm
03 -
You can use either salted or unsalted butter here