Hot Buttered Rum Muffins

Use this muffin recipe to bring the favorite seasonal taste of hot buttered rum in quick-bread form, using rum, cloves, and nutmeg.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 219 Calories

Ingredients

• ½ cup butter, softened
• 2 cups all-purpose flour
• ½ cup white sugar
• ½ teaspoon salt
• ½ cup milk
• 2 teaspoons baking powder
• ⅛ teaspoon ground nutmeg
• 3 tablespoons white sugar
• ⅛ teaspoon ground cloves
• 2 large eggs
• 5 tablespoons rum, divided

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

Step 2

Beat butter with an electric mixer at medium speed in a large bowl until creamy. Beat 1/2 cup sugar into the butter until fully incorporated. Beat one egg into the butter mixture until fully incorporated before beating second egg into the mixture.

Step 3

Stir flour, baking powder, salt, cloves, and nutmeg together in a separate bowl. Mix milk and 3 tablespoons rum in a third bowl.

Step 4

Alternately add small amounts of the flour mixture and the milk mixture to the butter mixture while beating on Low speed, mixing each addition until just incorporated into a batter. Spoon batter into prepared muffin cups to about 3/4 full.

Step 5

Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove muffins immediately from the cups to cool on a wire rack.

Step 6

Stir remaining rum and 3 tablespoons sugar together in a small saucepan over low heat; cook, stirring constantly, until the sugar dissolves, 3 to 5 minutes. Brush rum mixture onto the tops of the warm muffins.