Hot Buttered Rum Muffins – a delicious recipe with butter, sugar, eggs, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer until creamy.
2
Add 1/2 cup sugar, beating well.
3
Add eggs, one at a time, beating just until blended after each addition.
4
Combine flour and next 4 ingredients.
5
Combine milk and 3 tablespoons rum.
6
Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
7
Beat at low speed until blended after each addition.
8
Spoon into greased muffin pans, filling 3/4 full.
9
Bake at 375 degrees for 20-25 minutes or until golden.
10
Remove from pans immediately; place on wire racks.
11
Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small saucepan; cook over low heat, stirring constantly, until sugar dissolves.
12
Brush over warm muffins.
655
kcal
Calories
30
g
Fat
85
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup butter or 1/2 cup margarine, softened, 1/2 cup sugar, 2 large eggs, 2 cups all-purpose flour, and more.
Yes, Hot Buttered Rum 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.
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