Butter Rum Muffins
These Butter Rum Muffins are moist, buttery, and rich with warm rum flavor. Perfect for a cozy breakfast, brunch, or sweet snack, they come together quickly with simple ingredients and a few easy steps. This butter rum muffin recipe creates bakery-style muffins right in your own kitchen!
Equipment
- Mixing bowls (1 large, 1 medium)
- Electric mixer or hand whisk
- Measuring Cups and Spoons
- Muffin tin
- Muffin liners or non-stick spray
- Rubber spatula
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons rum extract or 1 tablespoon real dark rum
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped pecans or raisins
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Cream butter and sugar together in a large bowl until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in milk, rum extract, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
- Fold in optional add-ins like chopped pecans or raisins, if using.
- Spoon batter evenly into muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use real dark rum for a stronger, adult flavor.
Don’t overmix the batter to keep muffins light and fluffy.
Add chopped pecans or raisins for extra texture.
Store muffins in an airtight container for up to 3 days.
Freeze individually for a quick, grab-and-go snack.