HOT BUTTERED RUM MUFFINS RECIPE - (3.8/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Place paper liners in muffin pans and lightly spray with butter flavored non-stick cooking spray. With an electric mixer cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the rum and butter extracts, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the butterscotch chips with a spatula and be sure the batter is completely mixed. Scoop the batter into the prepared muffin pans (using an ice cream or cookie scoop works well), filling each cup about 3/4 full. Then sprinkle with generous amount of coarse sugar and bake for 20 to 25 minutes, until the muffins are lightly browned on top and a toothpick inserted in center comes out clean. Serve warm right out of the oven!
HOT BUTTERED RUM MUFFINS
Wonderful buttery flavor. Enjoy!
Provided by Cookin' in FL
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Beat butter with an electric mixer at medium speed in a large bowl until creamy. Beat 1/2 cup sugar into the butter until fully incorporated. Beat one egg into the butter mixture until fully incorporated before beating second egg into the mixture.
- Stir flour, baking powder, salt, cloves, and nutmeg together in a separate bowl. Mix milk and 3 tablespoons rum in a third bowl.
- Alternately add small amounts of the flour mixture and the milk mixture to the butter mixture while beating on Low speed, mixing each addition until just incorporated into a batter. Spoon batter into prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove muffins immediately from the cups to cool on a wire rack.
- Stir remaining rum and 3 tablespoons sugar together in a small saucepan over low heat; cook, stirring constantly, until the sugar dissolves, 3 to 5 minutes. Brush rum mixture onto the tops of the warm muffins.
Nutrition Facts : Calories 219 calories, Carbohydrate 28.1 g, Cholesterol 52.1 mg, Fat 8.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 249 mg, Sugar 12.1 g
HOT BUTTERED RUM MUFFINS
Make and share this Hot Buttered Rum Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Beat butter at medium speed with an electric mixer until creamy.
- Add 1/2 cup sugar, beating well.
- Add eggs, one at a time, beating just until blended after each addition.
- Combine flour and next 4 ingredients.
- Combine milk and 3 tablespoons rum.
- Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Spoon into greased muffin pans, filling 3/4 full.
- Bake at 375 degrees for 20-25 minutes or until golden.
- Remove from pans immediately; place on wire racks.
- Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small saucepan; cook over low heat, stirring constantly, until sugar dissolves.
- Brush over warm muffins.
BUTTER RUM MUFFINS
These are buttery, not-too-sweet muffins with a nice puffy top and a nip of nutmeg (Kind of like a baked Tom & Jerry!) They're a nice little treat in the morning and take no time at all to put together.
Provided by EdsGirlAngie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Grease or line 12 muffin cups.
- Beat butter with electic mixer until creamy; add 1/2 cup sugar, beating well.
- Add eggs, one at a time, beating just until blended after each addition.
- Combine flour, baking powder, salt, cloves and nutmeg in a separate bowl.
- Combine milk and 3 tablespoons of rum in another bowl.
- Add flour mixture to butter mixture alternately with milk mixture, ending with flour mixture and combining only until JUST blended.
- Spoon batter into muffin pan, filling 3/4 full.
- Bake for 20 to 25 minutes or until golden.
- Remove from pans immediately and cool on a wire rack.
- Alternatively, you can make mini-muffins; bake for about 15 minutes.
- Combine remaining 2 tablespoons rum and 3 tablespoons of sugar in a small saucepan; heat slowly, stirring constantly until sugar dissolves.
- If mixture is too thick, add a little milk.
- Brush glaze over warm muffins.
Nutrition Facts : Calories 220.7, Fat 9.1, SaturatedFat 5.4, Cholesterol 57, Sodium 229.1, Carbohydrate 28.1, Fiber 0.6, Sugar 11.6, Protein 3.6
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