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Butter Rum Cake Muffins

Butter Rum Cake Muffins

Moist vanilla butter muffins infused with rum flavor and finished with a buttery brown sugar rum glaze
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12

INGREDIENTS

Muffins

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 3 large eggs room temperature
  • ¾ cup whole milk
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp rum extract
  • 2 tbsp dark rum optional
  • ½ cup chopped pecans optional.

Butter Rum Glaze

  • ½ cup unsalted butter
  • ½ cup light brown sugar packed
  • ¼ cup water
  • 2 tbsp dark rum or 1 tsp rum extract
  • ½ tsp vanilla extract
  • pinch of salt.

INSTRUCTIONS

Muffins

  • preheat oven to 350 F and line a 12 cup muffin pan or grease well
  • whisk flour baking powder baking soda and salt in a bowl
  • cream butter granulated sugar and brown sugar until light and fluffy
  • beat in eggs one at a time then mix in milk sour cream vanilla rum extract and optional rum
  • fold dry ingredients into wet just until combined then fold in pecans if using
  • divide batter evenly into the muffin cups filling about three quarters full
  • bake until tops spring back and a toothpick comes out clean 16 to 20 minutes then cool muffins in pan 5 minutes.

Butter Rum Glaze

  • melt butter in a small saucepan then stir in brown sugar water and salt and simmer 2 to 3 minutes until slightly thickened
  • remove from heat and stir in rum or rum extract and vanilla
  • poke warm muffins several times with a skewer then spoon or brush glaze over each muffin letting it soak in
  • repeat glazing once more for stronger flavor then cool 10 minutes before serving.

Notes

1. Use rum extract for an alcohol free version and keep the same amount. For extra moisture replace whole milk with evaporated milk. Do not overmix after adding flour to keep muffins tender. Add 0.25 tsp ground nutmeg for a classic butter rum profile. Store airtight at room temperature up to 3 days or freeze up to 2 months and rewarm before glazing leftovers

Nutrition

Calories: 320kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g