Best Rum Coffee Muffins Recipes

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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!

HOT BUTTERED RUM MUFFINS



Hot Buttered Rum Muffins image

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

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup milk
5 tablespoons rum, divided
3 tablespoons sugar

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



Butter Rum Muffins image

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

1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup milk
3 tablespoons rum
2 tablespoons rum
3 tablespoons sugar
milk, if needed

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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