Rum Raisin Muffins |Cooking With Amanda

Despite my years of trying, my son will still only eat muffins with fruit if said fruit is apple. Now, I love apples too, but sometimes I need to branch out and explore new things. We all know food bloggers just can't leave well enough alone with a handful of standard recipes, right? It's sort of against our nature.

Anyway, I figured that since I don't really have to worry about my son eating the muffins, I might as well jazz them up a bit for adult consumption. And what better way to do that than through the addition of rum?

Rum is one of my favorite spirits, and I think people still get a bit hung up on it because of the shady daiquiri years we've all been through. However, rum raisin is a flavor that has been popular for ages, especially in ice cream and bread puddings. So it seems only natural that rum raisin muffins would be born.

Although this recipe contains a cup of rum, most of it gets soaked into the raisins and becomes less pronounced during the baking process. You get the flavor, but not quite that alcoholic hit some might expect.

It's best if you soak the raisins overnight to fully infuse them, but if you forget before bedtime you can let them soak for 30 minutes before starting on the rest of the recipe. A longer soak means less excess liquid as well, so keep in mind your batter might need a tablespoon or two extra of milk to reach the right consistency.

If you like baking with alcohol, try adding a bit of rum to my banana millet muffins or just go straight for beer pancakes. They're definitely crowd pleasers!

These muffins are best served right from the oven, topped with salted butter, of course. Serve 'em up at your next brunch! Add lemon ricotta muffins and omelet muffins for a full brunch buffet of muffin goodness.

Print Save

Rum Raisin Muffins Recipe

Embed

Ingredients

1 cup raisins
1/2 cup rum
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
4 tablespoons butter, softened
2 eggs
1/2 cup milk

Directions

Preheat oven to 400°F and line a muffin tin with papers (or grease with nonstick spray).
Combine raisins and rum and let sit for at least 30 minutes, or overnight.
Sift together flours, salt, baking powder, and baking soda and set aside.
In a large bowl, cream together butter and brown sugar until fluffy, then beat in eggs.
Stir flour mixture into the sugar mixture until just moistened.
Gently stir in the milk, then stir in raisins and excess rum.
Divide batter among 12 muffin cups.
Bake at 400°F for 15 minutes. Serve immediately.