HOT BUTTERED RUM MUFFINS RECIPE - (3.8/5)

Hot Buttered Rum Muffins Recipe - (3.8/5) image

Provided by MJH

Number Of Ingredients 13

12 tablespoons butter, room temperature
1 1/2 cups sugar
3 extra-large eggs
1 teaspoon butter flavoring extract
1 1/2 teaspoons rum flavoring extract
1 cup sour cream
1/4 cup whole milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 oz. bag butterscotch chips
2-3 tablespoons coarse sugar for topping

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!