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Butter Rum Muffins

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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.

Close up of a white plate with one of the muffins with a bite taken out of it. There are more muffins in the background on a rackPin

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.
a small plate with muffins on it with butterscotch chips and a wire rack in the backPin
Photo Credit: Dishes Delish.

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.

Almond flour, spelt flour, butter, brown sugar and rum on a wooden tablePin

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.

Rum, egg, almond milk, vanilla with a muffin pan on the tablePin

Step four

Add the wet ingredients and mix until incorporated, again working from low speed to medium-high.

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.

Muffins batter spooned into the muffin tin with butterscotch chips sprinkled on topPin

Step seven

Bake for 22 minutes.  Test, and if not done, add 1 minute. You want the warm muffins to be golden brown.

Overhead view of the muffins still in the panPin

Let the muffins cool in the pan for 5 minutes before removing them to a wire rack.

A plate with piled muffins with more in the background on a wire rackPin

I couldn’t resist.

Close up of a white plate with one of the muffins with a bite taken out of it. There are more muffins in the background on a rackPin

I hope you enjoyed this butter rum muffins recipe.

Leave me a comment, what is your favorite muffin to eat?

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Close up of a white plate with one of the muffins with a bite taken out of it. There are more muffins in the background on a rack - squarePin

Butter Rum Muffins

These muffins have a nice balance of booze and sweetness making it the perfect taste treat!
5 from 25 votes
Print Pin Rate
Course: Breakfast
Cuisine: Breads
Keyword: butter rum muffins
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 9 Muffins
Calories: 346kcal

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
  • Add egg, vanilla, milk and rum and mix until incorporated
  • Stir in flours, baking powder, cinnamon and salt until just incorporated
  • Fold in 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
  • Plate a muffin
  • Eat
  • Smile
  • Enjoy
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Notes

I don’t include the time it takes to soften the butter, I take it out an hour before I’m ready to start.
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.

Nutrition

Serving: 1Muffin | Calories: 346kcal | Carbohydrates: 39g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 287mg | Potassium: 76mg | Fiber: 3g | Sugar: 25g | Vitamin A: 350IU | Calcium: 83mg | Iron: 1.4mg
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Updated: Originally published in October of 2017.

Website | + posts

From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, 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.

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80 Comments

  1. 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

    1. 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!!

  2. I love the added almond flour for a healthy addition. We use a ton of almond flour. I can see why your husband loves these!

  3. 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 !

  4. I totally understand finding a good place to go out to breakfast. We have finally found one within walking distance…which works for me….I will walk it off. Now, as for these muffins….who needs to go out to breakfast when you have these at home. Sound like the perfect breakfast to me.

  5. 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!

  6. Lord help me and my absolute obsession over all the muffins. These. Look. Incredible!! Love the perfectly fall falvor!

  7. I love having rum cake during the holidays! This recipe looks so good, especially with the butterscotch chips. This would be perfect to bring to holiday gatherings. YUM.

  8. I love the name of these – sometimes “on the nose” is exactly what you need! 🙂 The crumb looks fantastic on these – adding this to my list!

  9. They look so good I’d love to bite into one right now! Love that you used almond flour and spelt flour. And that touch of rum and butterscotch chips…oh yes!

    1. Thanks Nicoletta! I love spelt flour and use it all the time. Almond flour has migrated to all my recipes too!

  10. My husband would be soooo jealous! You inspire me to create a boozy muffin recipe for my hubby too:) and love the use of almond flour, I always trying to incorporate it in my recipes.

  11. I love traveling for food. I routinely drive an hour just for great ice cream! But about your muffins. These look great and I love the combination rum with butterscotch.

  12. My jaw just dropped reading the title of this recipe… delicious! I am adding this to my “impress people for thanksgiving breakfast” list. I know the struggle to find a good breakfast place too, I am mostly stuck with ihop 30 minutes away from me so I do not even bother.

  13. These look and sound so amazing!! And I love your story and the name! Such a fun name!! I’m definately going to be printing this recipe off and giving it a go!!! Looks delish!!

  14. Good muffins and pancakes are always worth the drive!! I’ve never had a rum muffin, but now I want one of yours so bad!`

  15. Love a good muffin recipe and these sound so yummy! The name ‘butter rum’ gets me every time…sounds so comforting! Wish I had one of these right now with my morning coffee 🙂

  16. Well isn’t this the perfect ADULT muffin. I could enjoy this with my afternoon latte. They would also make a welcome addition to the weekend brunch menu. Butter rum….how can you NOT want to devour these??

    1. Hehe. Thanks Gloria. Christopher, loves these muffins, and he’s not a big lover of rum! And it would be a perfect addition to brunch!

  17. I do love something a little sweet for breakfast but something that doesn’t make my teeth ache just thinking about it. These muffins would be perfect. Also, I think they’d be wonderful as an after workout snack or even a mid-afternoon treat. I’m pinning.

  18. We just got back from Cuba and brought about 15 bottles of rum back. Can’t wait to put a bit to use in these ovens. It will make my rum loving husband very happy!

  19. This is such a unique idea for a muffin flavor profile! And, it’s really great that these can even double as a dessert – definite bonus!

  20. That’s a flavor I haven’t encountered in a muffin before, and what a great idea! It will be perfect in the cold weather when everyone is ready for a change from apples…

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