Rum Raisin Muffins
Treat yourself to the warm and indulgent flavors of these Rum Raisin Muffins, a delightful fusion of classic comfort and sophisticated flair. Bursting with plump, rum-soaked raisins, these muffins are perfectly spiced with a hint of cinnamon and boast a moist, tender crumb thanks to a combination of melted butter and milk. The secret to their irresistible flavor lies in letting the raisins soak in rich dark rum, infusing each bite with a subtle, grown-up sweetness. Easy to whip up in just 20 minutes of prep time, these muffins are baked to golden perfection and make an excellent choice for breakfast, brunch, or a sweet snack. For an added touch of decadence, brush the tops with extra rum for a glistening finish. Perfect for cozy gatherings or as a grab-and-go treat, these muffins deliver timeless appeal with a boozy twist.
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Recipe Information
Ingredients
- 1 cup raisins
- 0.5 cup dark rum
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 2 eggs
- 0.5 cup milk
- 1 teaspoon vanilla extract
Instructions
Place the raisins in a small bowl and pour the dark rum over them. Let them soak for at least 30 minutes to plump up, then drain and set aside. Reserve the unused rum for later use if desired.
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In another bowl, whisk together the melted butter, granulated sugar, eggs, milk, and vanilla extract until smooth and well-combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Take care not to overmix; the batter should be slightly lumpy.
Fold the soaked raisins into the batter, distributing them evenly throughout.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Brush the tops of the muffins with the reserved rum for an extra hint of flavor. Serve and enjoy!
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2322 mg | 101% | |
| Total Carbohydrate | 473.6 g | 172% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 261.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 392 mg | 30% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1821 mg | 39% | |
*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.
