Sweet Butter Rum (Print Format)
Soft, buttery muffins mixed with rum and sweet butterscotch chips. They’re full of flavor and easy to enjoy any time.
# Ingredients:
→ Dry Ingredients
01 -
200g (1 cup) light brown sugar, and extra for sprinkling
02 -
2 teaspoons of baking powder
03 -
360g (3 cups) of plain flour
→ Wet Ingredients
04 -
1 cup (240ml) milk, warmed to room temperature
05 -
¼ cup (60ml) of golden rum
06 -
½ cup (115g) of melted salted butter, cooled slightly
07 -
2 large eggs, warmed to room temperature
08 -
A teaspoon of vanilla extract
→ Mix-ins
09 -
12 ounces (340g) of butterscotch chips
# Steps:
01 -
Pop your oven to 375°F (190°C) and get a muffin pan ready. Use liners or grease it with spray so nothing sticks.
02 -
Grab a bowl and stir together the flour and baking powder. If you're skipping salted butter, add a pinch of salt here.
03 -
In a big bowl, beat melted butter, brown sugar, and eggs till smooth. Stir in the milk, vanilla, and rum until everything blends nicely.
04 -
Pour the dry mix little by little into the wet mix. Gently fold them together with a spatula. Stir in chips once barely combined—it'll be chunky and thick.
05 -
Scoop 4 tablespoons of batter into each muffin cup. Sprinkle some extra chips or sugar on top if you feel fancy. Bake for 20 to 24 minutes, or until a toothpick test shows a mostly clean result.
06 -
Give the muffins 5–10 minutes in their pan before cooling totally on a rack. They taste great warm or at room temp! Add a butter glaze if you like.
# Tips:
01 -
Feeling crafty? Swap rum for 2 teaspoons of rum extract with extra milk.
02 -
Definitely best enjoyed warm.
03 -
Works with both salted and unsalted butter.