Hot Buttered Rum Muffins Recipe 385 Food

HOT BUTTERED RUM MUFFINS RECIPE - (3.8/5)

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!

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.

HOT BUTTERED RUM 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.

BUTTER RUM MUFFINS

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.

HOT BUTTERED RUM MUFFINS

Steps:

• 1. 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.