Sweet Butterscotch Rum

I've spent countless hours in my kitchen playing around with these Butter Rum Muffins until I got them just right. What started as a simple mix of everyday ingredients turned into something you'd pay good money for at a fancy bakery. Trust me, after so many batches, I've cracked the code on combining that warm rum flavor with sweet butterscotch for a treat that works for breakfast or an afternoon snack.

I brought a batch to our block party brunch last Sunday, and before I knew it, three different people cornered me for the instructions. My buddy Sarah, who always says she can't bake anything, tried them the next day and couldn't believe how well they turned out.

Key Ingredients Breakdown

• Salted butter: make sure it's fully melted but give it a minute to cool down – I found this little cooling step really helps with the texture
• Golden rum: brings that special something to these muffins – I tried several types before figuring out that golden rum hits just the right flavor notes
• Fresh butterscotch chips: don't use the ones sitting in your pantry forever – older chips won't melt properly
• Eggs and milk at room temperature: sounds picky but it actually makes your muffins puff up much better

Save

Foolproof Baking Steps

Prep Your Dry Mix

First thing, stir all your dry stuff together really well. I learned this matters after making a batch with clumps of baking powder that left some nasty bitter spots. Now I never rush this part.

Mix Your Wet Stuff

Stir the sugar into your melted butter until it looks kinda like damp sand. When you add eggs, mix each one in completely for a smoother batter. I picked up a neat trick from my grandma – adding vanilla to your milk actually boosts that buttery taste.

Combine Everything Carefully

When you mix wet and dry together, don't get too aggressive. One morning I was in a hurry and overmixed everything – ended up with tough, chewy muffins. Now I stop the second I don't see any more flour.

Top It Off

Right before they go in the oven, throw some extra butterscotch chips and brown sugar on top. The owner of my favorite bakery told me this trick, and it gives you that amazing crunchy sweet top that everyone fights over.

These muffins became my go-to contribution after I made them for my kids' school staff breakfast. Now I can't show up to any morning get-together without bringing a batch.

Tasty Pairing Ideas

These taste amazing warm with a little salted butter and hot coffee. When I host brunch, I put them on my grandma's old cake plate with some fruit and whipped honey butter on the side.

Mix It Up Options

Sometimes I throw in some toasted pecans for extra crunch, or swap the butterscotch for dark chocolate when I want something not quite as sweet. During Christmas time, I mix in some cinnamon for that cozy holiday feeling.

Keeping Them Fresh

If you have any left (unlikely!), store them in a sealed container with paper towels lining the bottom – my mom taught me this trick and it keeps them moist way longer. When they're a day old, pop them in the microwave for ten seconds and they'll taste fresh-baked again.

Save

Expert Baking Secrets

• Fill your muffin cups nearly to the rim – don't worry, they won't spill over, and you'll get those gorgeous puffy tops
• Around 18 minutes, take a peek and look for slightly golden edges to know they're done
• Don't clean your mixing bowl too thoroughly before starting – a tiny bit of butter makes cleanup so much easier

After so many weekend baking sessions and family breakfasts, these muffins aren't just food anymore – they've become part of our family routine. Whether it's just me with my morning coffee or a table full of friends, these treats always make people smile and ask how I made them.

Recipe FAQs

→ Can I leave out the rum?

Totally! Use 2 teaspoons of rum extract instead, and increase milk slightly to balance the liquids.

→ Why use room-temp ingredients?

It helps them mix smoothly into the batter, giving muffins a soft, even crumb.

→ Can these muffins go in the freezer?

Yep, just make sure they’re completely cool, then freeze in a sealed container for up to 3 months.

→ What happens if I overmix?

It toughens the muffins. Mix just enough so all the ingredients come together for fluffy results.

→ Can I switch out the chips?

Sure, swap with chocolate or caramel chips if you’d like!