I make these muffins for Christopher and that is why I named them the Chris loves these butter rum muffins. Brilliant name, I know.
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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.
Not that I don’t like these butter rum muffins, because I do, but I made them specifically for hubby.
Background of my foray into Butter Rum Muffins
I have the hardest time finding good breakfast places near me. And by near me, I mean the surrounding 3 towns. Sure, if I wanted to order eggs, every place would probably be great. But I don’t want to order eggs. Because I want to order pancakes. Good pancakes. But for some reason, the breakfast joints we’ve visited do pancakes poorly.
So, what we’ve done in the past and still continue to do today is drive to my sister’s town and go to a place there that serves excellent pancakes. Even more, I’m talking the best pancakes I’ve ever had.
Anyway, what makes them so good? I don’t know their secret. But my favorite pancake is their cranberry/blueberry pancake because it’s the perfect combination of sweet and sour flavors. Simply excellent. Every time.
The reason I mention this restaurant now is because they make great muffins, too. Especially the butter rum muffin. Which they serve grilled. Mmmm. Even more, we usually get one and split it between all of us.
Still, I’d be sad about having to split it with everyone if that was all I was getting. But since I always get pancakes, I’m happy to share.
So, I’ve made butter rum muffins at home with the same tasty results. They are slightly boozy and delicious, especially slathered with butter.
But, then again, what isn’t better with butter on it?
On to the Butter Rum Muffins recipe
So, as you know by now, I always use a combination of sprouted spelt flour and almond flour. We also have some butter, brown sugar, cinnamon, baking powder and RUM!!
I’ve decided I’m not going to write out the steps in the body of the post anymore, unless I feel that I should, so I’m going to skip to more photos and the recipe.
Tools that I used in this recipe to begin with:
Also, batter is all mixed and plopped into muffin cups.
In the meantime, muffins are done and cooling on the wire rack!
Finally, I plate some.
Pile o’ butter rum muffins.
And also a butter rum muffin torn in half!
Yum. They are delicious!
So, I hope you enjoyed this recipe.
Certainly, please feel free to leave me a comment, Pin any photo to Pinterest and Yum the recipe to Yummly.Print
These muffins have a nice balance of booze and sweetness!
- 1 stick of butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup almond milk or milk of choice
- 1/4 cup gold rum
- 1 cup flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup butterscotch chips
- Preheat oven to 375 F and line a muffin pan with 12 muffin cups
- I take out my stand mixer and add softened butter and sugar and cream them 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 butter rum batter into each muffin cup
- Bake for 20 – 25 minutes
- Let cool in pan for 5 minutes before removing butter rum muffins to wire rack
- Plate a muffin
- Slather it with butter
I don’t include the time it takes to soften the butter, I take it out an hour before I’m ready to start.
- Serving Size: 1 Muffin
- Calories: 208