Butter Rum Muffins
These mouthwatering butter rum muffins will tantalize your taste buds and fill you with warmth and comfort. Each bite is bursting with a rich, buttery flavor and just the right hint of rum. The crispy outer crust gives way to an incredibly moist interior, making these muffins a must-have for any occasion.
A few years ago, we happened across these muffins at a breakfast place located near my sister’s house, and after tasting their deliciousness, I was determined to replicate the muffins.
The flavor of rum melds so beautifully with the rest of the ingredients, but especially with the taste of the butterscotch chips. And serve one of these muffins warm with a small scoop of ice cream and you have a delicious dessert.
If you’ve been reading my blog for a bit, even though it may not seem like it, I do make food items just because Christopher likes them. Christopher adores these muffins.
Not that I don’t like these butter rum muffins, because I do, but I made them specifically for hubby.
I’m very happy with the outcome, and so is Christopher.
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Helpful
Tips
- Use a stand mixer or electric mixer as it makes life easier.
- Soften your butter in the stand mixer. I unwrap the butter right out of the fridge and put it in the mixer. Next, take a butter knife and cut it into chunks to help it soften faster.
- Always start with the wet ingredients when making baked goods, then stir in the dry ingredients or continue using your mixer.
- I use salted butter, but you can use unsalted butter instead if you prefer.
- I like using a mixture of flour. My go-to’s are sprouted spelt flour and a combination of almond meal and almond flour.
- You can use either a gold rum or white rum, but I prefer the gold rum as it has more flavor than the other.
- If you want a deeper rum flavor, add a teaspoon of butter rum flavoring or rum extract.
- I prefer jumbo muffins and only fill 9 cups with batter, but feel free to fill all 12.
- You can store these muffins in an airtight container for up to 1 week on the counter, two weeks in the refrigerator and three months in the freezer.
How to make butter rum muffins
Pre-step
Preheat oven to 375 degrees Fahrenheit. Place paper liners in the muffin tin. I use 9 liners because I like bigger muffins but use 12 if you prefer.
Step one
Gather the ingredients – almond flour, spelt flour, butter, brown sugar, and rum. (A)
Step two
Place softened butter and brown sugar in a stand mixer and mix until creamy. Start on low speed, and gradually raise the speed to medium/high.
Step three
Gather the wet ingredients – rum, almond milk, vanilla extract, and eggs. (B)
Step four
Add the wet ingredients and mix until incorporated, again working from low speed to medium-high.
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Step five
Stir in the flour mixture – flour, baking powder, cinnamon, and salt until just incorporated.
Step six
Fold in butterscotch chips and spoon batter into the prepared muffin pans. I added some butterscotch chips on top of the batter.
You can also use a cookie scoop instead of a spoon.
Step seven
Bake for 22 minutes. Test, and if not done, add 1 minute. You want the warm muffins to be golden brown.
Let the muffins cool in the pan for 5 minutes before removing them to a wire rack.
I couldn’t resist.
I hope you enjoyed this butter rum muffins recipe.
Leave me a comment, what is your favorite muffin to eat?
Other popular muffin recipes
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Butter Rum Muffins
Ingredients
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup almond milk or milk of choice
- 1/4 cup gold rum
- 1 cup spelt flour or white all purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup butterscotch chips
Instructions
- Preheat oven to 375 F and line a muffin pan with 9 muffin cups.
- Add softened butter and sugar to mixer and cream together.1/2 cup butter, 3/4 cup brown sugar
- Add egg, vanilla, milk and rum and mix until incorporated.1 egg, 1 teaspoon vanilla, 1/2 cup almond milk, 1/4 cup gold rum
- Stir in flours, baking powder, cinnamon, and salt until just incorporated.1 cup spelt flour, 1 cup almond flour, 1 teaspoon baking powder, 1/4 teaspoon cinnamon, 1/2 teaspoon salt
- Fold in butterscotch chips.1/2 cup butterscotch chips
- Dollop muffin batter into each muffin cup and bake for 22 minutes.
- Let cool in pan for 5 minutes before removing muffins to wire rack.
- Eat, smile, and enjoy.
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See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
-
- Use a stand mixer or electric mixer as it makes life easier.
- Soften your butter in the stand mixer. I unwrap the butter right out of the fridge and put it in the mixer. Next, take a butter knife and cut it into chunks to help it soften faster.
- Always start with the wet ingredients when making baked goods, then stir in the dry ingredients or continue using your mixer.
- I use salted butter, but you can use unsalted butter instead if you prefer.
- I like using a mixture of flour. My go-to’s are sprouted spelt flour and a combination of almond meal and almond flour.
- You can use either a gold rum or white rum, but I prefer the gold rum as it has more flavor than the other.
- If you want a deeper rum flavor, add a teaspoon of butter rum flavoring or rum extract.
- I prefer jumbo muffins and only fill 9 cups with batter, but feel free to fill all 12.
- You can store these muffins in an airtight container for up to 1 week on the counter, two weeks in the refrigerator and three months in the freezer.
Nutrition
Updated: Originally published in October of 2017.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
love muffin…they are easy and fast to make. Can you tell me what substitute for the rum? (İ know, it won’t be a butter rum muffin anymore 🙂 ) But your recipe sounds great to try. thx
Hi Citra, you can substitute it with any juice, like apple, of course it will change the taste but it’ll still be a muffin ;). Thanks for commenting!!
Rum extract is also an option
Indeed it is Jeff. Thanks for pointing that out.
I love the added almond flour for a healthy addition. These muffins were very good.
Thank you, Sandi. I almost always add almond flour to my baked goods. 🙂
The flavors reminds me of the Christmas cakes we used to have. The butterscotch addition is a genius touch and it comes together so easily too. Yum !
Thank you so much Syama! I love when something sparks a memory!
These muffins were the awesome breakfast!
Thank you Anjali! Dessert and breakfast. The perfect muffin!!
Great Recipe – made these muffins with a couple of variations used toffee bits instead of butterscotch chips & used spiced rum because that’s all I had. Delish!
Cherry! Thank you. Glad to see you like them. They would be awesome with toffee bits!!
Lord help me and my absolute obsession over these muffins. These. Were. Incredible!! Love the perfectly fall falvor!
Thank you Karly 🙂
I’m Chris. I do love these butter rum muffins. It’s true and I can prove it. Just show me one.
Christopher. Haha! You are a fiend when it comes to muffins!
Yum! THese were positively delicious! I love the butter run flavor combo.
Thank you, Kate.
I love traveling for food. I routinely drive an hour just for great ice cream! But about your muffins. These were great and I love the combination rum with butterscotch.
Thanks Cheryl! I would travel an hour for ice cream too. 🙂
I love the flavors here especially the addition of almond flour. Delicious and perfect for breakfast!
They really are! Thank you Shadi! 🙂
OMG! Loooove this flavor combo! It’s so unique and they are so scrumptious! 🙂
Thank you Sherri! They are a family favorite!
Elaine, these muffins are amazing!!! Very awesome job! They are delicious!
Thanks Camila! I appreciate your comment!
Just love these muffins. Using rum as the enhancing flavor is perfection. These are a must if you’re on the fence.
Thanks so much Eileen!
I love these muffins for a grab and go snack or breakfast option! So delicious.
Me too Kesey, thank you!
These muffins were fabulous and are perfect for a weekend brunch.
Hehe. Thanks Renee!
These muffins are fabulous! I made them for some friends at work and everyone just loved them
I’m so pleased to hear that Maureen! Thank you for reaching out and telling me.
Could these be made with all white flour, don’t have anything else.
Yes Libby. It will work well with white flour.