Brown Sugar Rum Muffins
Tender brown sugar muffins with dark rum soaked raisins and a simple rum brown sugar glaze
PRINT PINServings 12
INGREDIENTS
Muffins
- 1/2 cup raisins
- 1/3 cup dark rum
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter melted and cooled
- 1 tsp vanilla extract
- nonstick spray or paper liners.
Rum Brown Sugar Glaze
- 2 tbsp unsalted butter
- 1/4 cup packed brown sugar
- 2 tbsp dark rum
- 3/4 cup powdered sugar
- 1 to 2 tbsp milk
- pinch of salt.
INSTRUCTIONS
Prep Batter
- heat oven to 375 F and line a 12 cup muffin pan
- toss raisins with rum and let stand 10 minutes then drain and reserve 1 tbsp soaking liquid
- whisk flour baking powder baking soda salt cinnamon and nutmeg
- whisk brown sugar eggs buttermilk melted butter vanilla and reserved soaking liquid until smooth
- fold wet into dry just until combined then fold in raisins.
Bake
- divide batter evenly into muffin cups filling about three quarters full
- bake until tops spring back and a toothpick comes out clean 16 to 20 minutes
- cool in pan 5 minutes then move to a rack.
Glaze and Finish
- warm butter brown sugar and rum just until dissolved then cool 2 minutes
- whisk in powdered sugar salt and enough milk to make a thick pourable glaze
- drizzle over warm muffins and let set 10 minutes.
Notes
1. For alcohol free use apple juice or milk in place of rum plus 1/2 tsp rum extract if desired. Do not overmix to keep muffins tender. Swap raisins for chopped dates or dried cranberries. Add 1/2 cup chopped pecans for crunch. Store airtight 2 days at room temperature or freeze up to 2 months
Nutrition
Calories: 220kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g