Butter Rum Muffins

This is the best butter rum muffin recipe. It’s made with buttermilk for a tender, moist, melt-in-your mouth muffins, loaded with butterscotch chips, and brushed with a hot butter rum sauce.

Course Breakfast and Brunch

Cuisine American

Prep Time 10

Cook Time 15

Total Time 18

Servings muffins

Calories 340

Author Alyssa--In Fine Taste

Ingredients

Muffins

2 ½ cups all purpose flour (325 grams)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter (113 grams) salted or unsalted, room temperature
¾ cup granulated sugar (150 grams)
¼ cup light brown sugar (52 grams) packed
1 teaspoon vanilla extract
1 teaspoon butter extract
1 ½ teaspoons rum extract
2 large eggs room temperature
¼ cup sour cream (60 grams) room temperature
¾ cup buttermilk room temperature
1 cup butterscotch chips

Butter Rum Syrup

¼ cup water
¼ cup granulated sugar (50 grams)
1 tablespoon butter (14 grams)
¼ teaspoon rum extract
¼ teaspoon vanilla extract

Instructions

Preheat the oven to 425 degrees Fahrenheit. In a bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream together butter, sugar, and light brown sugar for 2 minutes. Add in eggs, vanilla, rum extract, and butter extract and whip for 2 minutes until super smooth and light and fluffy.
Add the sour cream and buttermilk and mix on low until smooth.
Then add in the dry ingredients. Mix until just barely incorporated, scrape down the sides and make sure there are no pockets of flour then stir in the butterscotch chips.
Line a muffin pan with paper liners, and divide the batter between 12 muffins. If you want your muffins to rise extra, only fill every other slot (this may mean you do two batches). Top with a few extra butterscotch chips if desired.
Bake at 425 for 5 minutes, then reduce the temperature to 375 degrees and bake for an additional 11-14 minutes. Watch them closely so they don’t get too dark.
While baking, make the butter rum syrup. Place the water, sugar, and butter in a small pan and bring to a boil. Let boil for 2 minutes, then remove from heat and stir in the vanilla and rum extract.
Let the muffins cool for 5 minutes before removing them from the pan. Brush the tops of the muffins with the butter rum syrup generously while the muffins are still hot.

Video

Notes

How to make buttermilk substitute for 1 cup of buttermilk:

1 cup milk + 1 tablespoon Lemon juice or white vinegar—let mixture stand for 10 minutes
¾ cup plain yogurt + ¼ cup water
⅔ cup plain Greek yogurt + ⅓ cup water

NOTE: This recipe calls for ¾ cup of buttermilk so reduce measurements by a quarter.

Storing this Recipe. Once cool, store these butter rum muffins in an airtight container at room temperature to prevent them from drying out. They are best eaten within 3 days of making.

These buttered rum muffins can also be frozen. To freeze, cool completely, place in a freezer gallon bag and remove any excess air. OR, place in a food storage container and cover the tops of the muffins with plastic wrap before placing the lid on to help prevent freezer burn.

Nutrition