Go Back
+ servings
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 - square
Print

Butter Rum Muffins

These muffins have a nice balance of booze and sweetness making it the perfect taste treat!
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.
    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.

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