Hot Buttered Rum Muffins
Warm up your mornings with these indulgent Hot Buttered Rum Muffins, a deliciously spiced treat infused with the cozy flavors of cinnamon, nutmeg, and a splash of dark rum. Perfectly moist and tender thanks to melted butter and whole milk, these muffins strike the perfect balance between sweet and spiced, making them a luxurious upgrade from your usual breakfast routine or afternoon snack. Topped with a delicate dusting of powdered sugar, they’re as visually irresistible as they are flavorful. Ready in just 35 minutes, this easy-to-follow recipe yields 12 muffins that are ideal for holiday gatherings, brunch spreads, or simply pairing with a warm mug of tea or coffee. Whether you're craving a little indulgence or looking to impress your guests, these bakery-style muffins are guaranteed to delight with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.75 cups Brown sugar, packed
- 2 Eggs, large
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Dark rum
- 0.5 cups Whole milk
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with baking spray.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a separate large bowl, whisk the melted butter and brown sugar together until smooth and creamy.
Add the eggs to the butter mixture one at a time, whisking thoroughly after each addition. Stir in the vanilla extract and dark rum until well combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing gently after each addition just until combined. Do not overmix to keep the muffins tender.
Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To serve, dust the cooled muffins lightly with powdered sugar, if desired, for an added touch of sweetness.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 360.2 g | 131% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 167.1 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 415 mg | 32% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
