Butter Rum Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups (360g) all-purpose flour
02 -
2 teaspoons baking powder
03 -
1 cup (200g) light brown sugar, plus more for sprinkling
→ Wet Ingredients
04 -
½ cup (115g) salted butter, melted and slightly cooled
05 -
2 large eggs, room temperature
06 -
1 teaspoon vanilla
07 -
1 cup (240ml) milk, room temperature
08 -
¼ cup (60ml) golden rum
→ Mix-ins
09 -
1 (12-oz/340g) bag butterscotch chips
# Instructions:
01 -
Preheat oven to 375°F/190°C. Line muffin pan with paper liners or grease well with cooking spray.
02 -
Whisk together flour, baking powder, and salt (if using unsalted butter) in a medium bowl.
03 -
In large bowl, mix sugar, eggs, and melted butter. Whisk in milk, rum, and vanilla until pale.
04 -
Gradually fold dry ingredients into wet until just combined. Stir in butterscotch chips. Batter will be thick and lumpy.
05 -
Fill muffin cups with 4 tablespoons batter each. Top with extra chips and sugar if desired. Bake 20-24 minutes until toothpick comes out mostly clean.
06 -
Cool in pan 5-10 minutes, then transfer to wire rack. Serve warm or at room temperature, optionally brushed with melted butter.
# Notes:
01 -
Can substitute rum with rum extract (use 2 teaspoons extract plus extra milk)
02 -
Best served warm
03 -
Can be made with salted or unsalted butter