Danish Rum Raisin Muffins Recipe

Name: Danish Rum Raisin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raisins; 1/2 cup dark rum; 2 cups all-purpose flour; 1/2 cup sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon nutmeg; 6 tablespoons butter (3/4 stick); 1 cup sour cream; 1 egg; 3/4 teaspoon vanilla

Servings: persons

1 cup raisins
1/2 cup dark rum
2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
6 tablespoons butter (3/4 stick)
1 cup sour cream
1 egg
3/4 teaspoon vanilla

1
Soak overnight raisins and dark rum.
2
Drain raisins, reserving rum.
3
Mix dry ingredients in large bowl.
4
Cut in butter until coarse meal forms.
5
Mix in raisins.
6
Whisk sour cream, egg, vanilla and two tablespoons rum until smooth.
7
Make a well in center of dry ingredients and pour in cream and egg mixture.
8
Fill muffin pans three-fourths full and bake until brown.
9
Bake at 375 degrees 20 minutes.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup raisins, 1/2 cup dark rum, 2 cups all-purpose flour, 1/2 cup sugar, and more.

Yes, Danish Rum Raisin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Danish Rum Raisin Muffins

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