Thursday, April 30, 2015

Hot Buttered Rum Muffins


























I make a lot of muffins...I freeze them and choose which one I might want for coffee in the morning. I give them away to friends, family and neighbors. I make them for the local church bake sale to raise money for the homeless. But of all the muffins I make, this is my favorite. Especially hot...just out of the oven. I can't even describe how good it is...it is fantastic. I freeze them immediately after making them so I'm not tempted to sit down and eat all of them at once!  


Hot Buttered Rum Muffins

12 tablespoons butter, room temperature
1 1/2 cups sugar
3 extra-large eggs
1 teaspoon butter flavoring extract
1 1/2 teaspoons rum flavoring extract
1 cup sour cream
1/4 cup whole milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 oz. bag butterscotch chips
2-3 tablespoons coarse sugar for topping

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!

NOTE: If you use regular muffin tins, this will make about 2 dozen small (not mini) muffins. But if you want big fluffy more impressive muffins like mine, go with the jumbo muffin tins as I did and you'll get a dozen from this recipe.






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2 comments :

  1. These look like a must try! They look delish with some of my favorite flavors! Do u know if I could substitute rum for rum extract & butter for butter extract? If so, any ideas on ratio? Thanks Marty!

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  2. Oh my, oh my, oh my!! My mouth is watering . . . a must bake!!!

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