Butter Rum Muffins

4.86 from 7 votes

These butter rum muffins are soft, moist, and packed with that classic butter rum flavoring! Made as either standard or jumbo muffins, these are coated in a generous amount of coarse sugar for the perfect, craggily muffin tops.

Prep Time10

Cook Time15

Rest Time5

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 312kcal

Author: Callan Wenner

Equipment

6-hole jumbo muffin tin OR 12-hole standard muffin tin
Cupcake liners optional
Stand mixer with paddle attachment, or handheld mixer

Ingredients

2 cups all-purpose flour 240g
2 teaspoons baking powder
¼ teaspoon kosher salt
¾ cup unsalted butter room temperature (170g)
¾ cup granulated sugar 150
¼ cup vegetable oil 60ml
2 large eggs room temperature
½ cup sour cream room temperature (114g)
¼ cup whole milk 60ml
2 teaspoons vanilla paste or extract
¼ cup rum optional (60ml)
Turbinado sugar or granulated sugar for the muffin tops

Instructions

Preheat the oven to 425℉/220℃ and line a muffin tin (either standard or jumbo) with liners.
Whisk together the flour, baking powder and salt and set aside.
Beat to together the butter, sugar, and vegetable oil on medium high speed for two minutes. Scrape down the sides.
Add the eggs and beat on medium speed for one minute. Scrape down the sides again.
Add the sour cream, milk, and vanilla and mix until combined, then add the rum and mix again.
Pour in the dry ingredients and mix on low speed until a few streaks of flour remain. Use a rubber spatula to scrape the sides and finish folding in the flour.
Use a cookie scoop to fill the liners completely, then top with a generous amount of coarse sugar.
Bake for 5 minutes at 425℉/220℃, then lower the temperature to 350℉/170℃ for 10-12 minutes for regular muffins and 15-17 minutes of jumbo muffins. A toothpick inserted into the center will come out clean with no wet batter.
Cool for 2 minutes in the pan, then transfer to a wire rack to finish cooling. Enjoy warm or room temperature.

Notes

Store the muffins lightly covered at room temperature. To crisp up the tops, place the muffin(s) in a 425℉/220℃ oven for 3 minutes.

Granulated sugar can also be used on the top of the muffins.

Nutrition