Hot Buttered Rum Muffins
Submitted by brush
Buttery rum muffins spiced with nutmeg and cloves, brushed with a warm rum-sugar glaze while still hot. Inspired by the classic hot buttered rum cocktail.
YIELD
24 muffinsPREP
20 minCOOK
25 minREADY
45 minThese muffins taste like a hot buttered rum cocktail in baked form. A rich butter batter spiced with ground cloves and nutmeg gets spiked with rum in the batter, then hit again with a warm rum-sugar glaze brushed on right out of the oven.
The creaming method matters here. Beating the butter until truly fluffy before adding the sugar creates air pockets that give these muffins a lighter, cake-like texture. Adding the eggs one at a time keeps that structure intact.
Alternating the flour mixture with the rum-milk mixture prevents the batter from breaking. Start and end with flour so the liquid gets absorbed evenly. This is a classic technique for a reason: it produces a tender, even crumb every time.
Chef Tips
- Fill the muffin cups three-quarters full, not to the top. These rise significantly and will mushroom over if overfilled.
- Brush the rum glaze on while the muffins are still warm. The heat opens the crumb slightly so the glaze soaks in rather than sitting on the surface.
- Dissolve the sugar completely in the rum over low heat. Undissolved sugar crystals leave a gritty texture on the muffin tops.
- Remove from the pans immediately after baking. The sugar glaze will cement them to the pan if they cool in place.
Variations
- Use dark rum instead of light for a deeper, more molasses-forward flavor.
- Add ½ teaspoon of cinnamon to the dry ingredients for a warmer spice profile.
- Fold in ¼ cup of finely chopped dried apples for a rum-apple muffin.
Ingredients
Directions
Beat butter at medium speed with electric mixer until creamy.
Add ½ cup sugar, beating well.
Add eggs, one at a time, beating just until blended after each addition.
Combine flour and next 4 ingredients.
Combine milk and 3 tablespoons rum.
Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
Beat mixture at low speed until blended after each addition.
Spoon into greased muffin pans, filling three-fourths full.
Bake at 375℉ (190℃) for 20 to 25 minutes or until golden.
Remove from pans immediately; place on a wire rack.
Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small sauce pan; cook over low heat, stirring constantly; until sugar dissolves.
Brush over warm muffins.
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