On a chilly morning, these butter rum muffins are the solution to that nip in the air. This recipe transforms a basic soft muffin into a gooey, boozy treat.
Browned butter and golden rum add a deep caramel flavor to the batter, while melty butterscotch chips folded into the batter add an ooey-gooey texture. This is the kind of muffin you’ll want to tuck into when you want something a little special and sweet for the holidays.
Butter rum muffins are delicious to have alongside butter rum, of course! But they also taste delicious with eggnog, a caramel latte, or another creamy and warm drink. Have them alone or with a few slices of ripe banana to bring out the rich flavors in the muffins.
What You Need to Make Butter Rum Muffins
Butter rum muffins require all-purpose flour, salt, eggs, granulated sugar, baking powder, golden rum, butter, and butterscotch chips. Golden or dark rum gives this baked good a deep rum flavor. A white rum will still provide that boozy taste but will not give it the same depth of flavor.
- All-purpose flour
- Golden rum
- Kosher salt
- Baking powder
- Baking soda
- Large eggs
- Unsalted butter
- Butterscotch chips
This recipe requires a muffin tin, two bowls, a saucepan, a whisk, and a spatula. I also like to use an ice cream scoop to portion out the batter. This gives your muffins a consistent size and helps form a nice dome on the top.
How To Make Butter Rum Muffins
Prepare the Butter: In a small saucepan, melt the butter until it begins to smell nutty and little bits at the bottom of the pan have turned brown. Remove from heat and allow to cool.
Make the batter: Whisk together flour, salt, baking powder, and baking soda. In a separate bowl, whisk together eggs, sugar, and butter until smooth.
Add the wet ingredients to the dry ingredients and mix until only a few streaks of flour remain. Add the butterscotch chips and fold until distributed.
Bake the muffins: Scoop the batter into the muffin tins until they are filled ¾ of the way to the top. Bake in a preheated 350ºF oven for 16-18 minutes, or until a toothpick comes out clean.
The butterscotch chips on top will likely begin to melt during the baking. Allow the muffins to cool before serving.
One important step is right at the beginning of your recipe. To get a really rich, deep flavor, it is worth the extra step of browning your butter in a saucepan. While you melt the butter, watch it closely—the butter can go from browned to burned in a flash.
When you are preparing your batter, be sure to not over-mix, or your muffins will become more bready and tough. Mix the dry and wet ingredients until almost no streaks of flour remain, then fold in the butterscotch chips just until they are distributed throughout the batter.
Do I need to brown the butter?
While you can use butter that has been simply melted, it won’t give you the same flavor. I recommend browning it first before adding it to the batter.
Do I have to use butterscotch chips?
These muffins can be made without butterscotch chips if you can’t find them or don’t want to include them. You can simply omit them. If you want to replace them, caramel chips provide a good alternative flavor. Or for a bigger twist on flavor and texture, fold in toasted pecans or walnuts.
How long do butter rum muffins last?
Butter rum muffins can be kept in an airtight container for 4-5 days. They can also be frozen and thawed.
Butter Rum Muffins
- 2 cups all-purpose flour
- ¼ cup golden rum
- ½ teaspoon kosher salt
- 1 ½ teaspoons baking powder
- 2 large eggs
- ½ cup unsalted butter
- 1 cup butterscotch chips
- ½ cup of milk 2% or whole
- Preheat an oven to 350ºF.
- Line and grease 12 slots in a muffin tin.
- Place ½ cup of unsalted butter in a saucepan over medium heat. Allow the butter to brown, stirring often. Remove from the heat and allow to cool.
- Mix 2 cups of all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon kosher salt.
- In a separate bowl, whisk together 2 eggs, ½ cup of milk, ¼ cup of golden rum, and browned butter.
- Fold the wet ingredients into the dry ingredients until only a few streaks of flour remain.
- Fold in 1 cup of butterscotch chips.
- Fill muffin tins with batter ¾ of the way to the top.
- Bake for 16-18 minutes or until a toothpick comes out clean.
- Allow to cool.
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