Post by wilderness on Aug 1, 2023 8:16:44 GMT -5
Butter Rum Muffins Recipe-cfniervt
butter rum muffins
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/2 cup salted butter melted, slightly cooled (or unsalted butter + 1/2 tsp salt)
1 cup light brown sugar (plus more for sprinkling, optional)
2 eggs, at room temperature
1 teaspoon vanilla
1 cup milk, at room temperature
1/4 cup golden rum* (see note below)
1 12-oz bag 2 cups butterscotch chips
Instructions
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.
Notes
*Butter rum muffins with rum extract
To make the recipe with rum extract, use 1 1/4 cups milk + 2 tsp rum extract. When skipping the rum, you need to compensate for the volume difference. Hence, add an extra 1/4 cup milk.
butter rum muffins
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/2 cup salted butter melted, slightly cooled (or unsalted butter + 1/2 tsp salt)
1 cup light brown sugar (plus more for sprinkling, optional)
2 eggs, at room temperature
1 teaspoon vanilla
1 cup milk, at room temperature
1/4 cup golden rum* (see note below)
1 12-oz bag 2 cups butterscotch chips
Instructions
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.
Notes
*Butter rum muffins with rum extract
To make the recipe with rum extract, use 1 1/4 cups milk + 2 tsp rum extract. When skipping the rum, you need to compensate for the volume difference. Hence, add an extra 1/4 cup milk.
