Butter Rum Muffins Recipes

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!

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.

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.

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.

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
• In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
• Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).