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
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
BUTTER RUM MUFFINS RECIPE
Steps:
- Prep for baking. Adjust a rack in the center of the oven and preheat your oven to 375°F / 190°C / gas mark 5. Line a regular-sized muffin pan with paper liners, or grease well with cooking spray, and set aside.
- Combine dry ingredients. Add the flour, baking powder, and salt (if using unsalted butter) to a medium mixing bowl and whisk to combine. Set aside.
- Combine wet ingredients. In a large mixing bowl, mix together the sugar, eggs, and melted butter. Whisk in the milk, rum, and vanilla extract until the mixture looks pale.
- Make batter. Gradually fold the dry ingredients into the wet. Using a rubber spatula or wooden spoon, gently stir together until just combined, and the flour streaks are mostly incorporated.
- Stir butterscotch chips. Carefully stir in the butterscotch chips. The batter will be thick and lumpy.
- Fill pan. Scoop the batter into the prepared muffin pan, filling each liner with 4 generous tablespoons. Then add a few butterscotch chips on the top of each muffin and sprinkle with extra sugar, if desired.
- Bake. Bake for 20 to 24 minutes. The muffins are done when a toothpick or skewer inserted in the center comes out mostly clean, with only a few crumbs and melted butterscotch chips but no liquid batter.
- Cool. Let cool in the pan for 5 to 10 minutes before moving the muffins to a wire rack to cool completely.
- Serve. Serve the muffins warm or at room temperature. Optionally, brush with a little melted butter before serving.
Nutrition Facts : Calories 353 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 166 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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.
RUM AND RAISIN MUFFINS
Tasty, gooey, grown-up muffins! The longer the raisins soak in the rum, the better!
Provided by Rowena Wilkes
Time 35m
Yield Makes Muffins
Number Of Ingredients 14
Steps:
- Put the raisins in a bowl or kilner jar, add the rum and leave to soak for at least 1-2 weeks (the longer the better!)
- Preheat the oven to 200C. Line a muffin tin with 12 paper cases.
- Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar.
- Beat the eggs, milk and melted butter together in a separate bowl. Make a well in the centre of the dry ingredients. Pour in the beaten liquid ingredients and add the soaked raisins with the soaking rum. Stir gently until just combined, do not over-mix.
- Spoon the mixture into the prepared muffin cases and bake in the oven for about 20mins until well-risen, golden brown and firm to the touch.
- Leave the muffins to cool in the tin for 5 mins then transfer to a wire rack to cool completely.
- To make the icing, mix together the butter, icing sugar, rum and milk until smooth and creamy. Spoon equally on to the top of each muffin and sprinkle with the grated chocolate. Enjoy!
HOT BUTTERED RUM MUFFINS
I received this recipe from a friend and has been a big hit when I have baked them to share with family and friends. As they bake the kitchen smells good and knowing that just in a short time they will be ready to indulge in. Yum!
Provided by Donna S @LUVOFCHOCOLATE
Categories Muffins
Number Of Ingredients 11
Steps:
- Pre-heat oven 350 Beat butter with mixer at medium speed until creamy. Add sugar, beating well, add eggs, one at a time beating just until blended after each addition. Combine flour, baking powder, salt, cloves and nutmeg together in small bowl. Combine milk and 3 Tbsp rum in measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Spoon mixture in each muffin cup 3/4 full, bake 20 to 25 minutes. Remove from oven, place on cooling rack. Combine remaining 2 Tbsp rum and 3 Tbsp sugar in small saucepan, cook over low heat, stirring constantly until sugar disolves, brush over warm muffins.
RUM RAISIN MUFFINS
Both men and women enjoy these rum-flavored, raisin-filled goodies. I think they're best served warm with mugs of hot coffee or cappuccino.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 279 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 190mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
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 PECAN MUFFINS
Our youngest son lives in Georgia, and that is where we gather the fresh pecans we use for this recipe. The texture of these muffins is smooth and buttery, and the topping has just the right amount of pecans.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 273 calories, Fat 12g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
EGGNOG RUM MUFFINS
This is a quick and delicious idea for the leftover eggnog after the holidays. It's also an easy breakfast to whip up for holiday guests.
Provided by sonikkittin
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
- Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
- Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
- Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 28.3 g, Cholesterol 41.5 mg, Fat 10.7 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 273 mg, Sugar 10.4 g
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