Butter Rum Muffins
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.
Nutrition Facts
Ingredients
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.
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Continue Reading at Thecozyplum →Chef's 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.
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