Butter Rum Muffins
Butter Rum Muffins are like a warm hug when the weather gets chilly and bleak. Filled with browned butter, golden rum, and gooey butterscotch chips, these muffins are sweet, delicious, and comforting.
Ingredients
- 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
Instructions
- 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.
Notes
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.
I 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.
Nutrition
Serving: 1muffinCalories: 215kcalCarbohydrates: 26.6gProtein: 3.56gFat: 10.42gSaturated Fat: 7.1gFiber: 0.6gSugar: 10.32g
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