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!
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
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.
HOT BUTTERED RUM
Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.
Provided by Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
HOT BUTTERED RUM CAKE
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 22
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
- Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
- Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
- Add the dry ingredients and mix until combined. (It will look like crumb topping.)
- Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
- Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
- Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
- For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
- Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
- Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)
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
CHEF JOHN'S HOT BUTTERED RUM
While eggnog gets a lot more press, hot buttered rum is the ultimate festive holiday drink. So rich, so delicious, so satisfying, and super easy to make.
Provided by Chef John
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
- To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 18.8 g, Cholesterol 61.1 mg, Fat 21 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 13.2 g, Sodium 44.9 mg, Sugar 17.9 g
OLD-FASHIONED HOT BUTTERED RUM
This is the real thing, an authentic old-fashioned recipe except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite.
Provided by Linda Correia
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 6h5m
Yield 8
Number Of Ingredients 9
Steps:
- Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
- Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 36.5 g, Cholesterol 36.2 mg, Fat 13.2 g, Fiber 0 g, Protein 0.4 g, SaturatedFat 8.3 g, Sodium 128.7 mg, Sugar 35.8 g
DAD'S HOT BUTTERED RUM BY THE MUG
Make and share this Dad's Hot Buttered Rum by the Mug recipe from Food.com.
Provided by wyojess
Categories Beverages
Time 5m
Yield 1 mug, 1 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients in a mug and fill with boiling water.
- Allow to sit a few minutes for the spices to steep.
- Enjoy responsibly!
Nutrition Facts : Calories 298.3, Fat 7.6, SaturatedFat 4.8, Cholesterol 20.1, Sodium 56.9, Carbohydrate 10.2, Sugar 10.1, Protein 0.1
HOT BUTTERED RUM QUICK BREAD
Make and share this Hot Buttered Rum Quick Bread recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Lightly coat an 8 x 4 inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.
- Preheat oven to 350°.
- Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.
- Combine sugar and 1/4 cup butter in a large bowl; beat at medium speed until light and fluffy (about 3 minutes).
- Add egg substitute; beat until combined.
- Beat in banana, rum, and vanilla.
- Add flour mixture to banana mixture; beat on low speed just until combined.
- Scrape batter into prepared pan with a spatula; smooth top.
- Bake for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter.
- Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 5 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 162.6, Fat 5.2, SaturatedFat 3.1, Cholesterol 12.8, Sodium 231.8, Carbohydrate 25.8, Fiber 0.9, Sugar 14.5, Protein 2.5
HOT BUTTERED RUM
Make and share this Hot Buttered Rum recipe from Food.com.
Provided by Julesong
Categories Beverages
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg.
- Stir in the warm water.
- Microwave, uncovered, on 100% power for 3 to 4 minutes or until steaming hot.
- Stir in the rum.
- Serve in mugs.
- Garnish with lemon slices, if desired.
CHEF JOHN'S HOT BUTTERED RUM
While eggnog gets a lot more press, hot buttered rum is the ultimate festive holiday drink. So rich, so delicious, so satisfying, and super easy to make.
Provided by Chef John
Categories Rum Drinks
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
- To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 18.8 g, Cholesterol 61.1 mg, Fat 21 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 13.2 g, Sodium 44.9 mg, Sugar 17.9 g
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HOT BUTTERED RUM MUFFINS RECIPE | MYRECIPES
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Servings 12
- Beat butter at medium speed with an electric mixer until creamy. Add 1/2 cup sugar, beating well. Add eggs, 1 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 three-fourths full.
- Bake at 375° for 20 to 25 minutes or until golden. Remove from pans immediately; place on a wire rack. 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.
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