Rum Raisin Muffins Recipe

Megan Myers | Stetted Updated

Rum Raisin Muffins just set the bar higher for muffins. Rum soaked raisins throughout!

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.

Rum Raisin Muffins Photo

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 Raisin Muffins Picture

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.

Rum Raisin Muffins Image

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.

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Rum Raisin Muffins Recipe

    12 Servings

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

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

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Cooking Method:
Baking
Category:
Muffins
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Related Recipes:
Breakfast Recipes, Brunch Recipes, Muffin Recipes, Baking Recipes, Baked Recipes, Easy Recipes, Snack Recipes, Raisin Recipes, Rum Recipes
Recipe Yields:
12 muffins
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Total Time:
Related Post:
Published:
Author: Megan Myers
Recipe Yields: 12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts

Serving Size 1 muffin
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 39
Calories 216

% Daily Value*
8%
Total Fat 5g
0%
  Saturated Fat 0g
7%
Sodium 160mg
11%
Total Carbohydrate 34g
2%
  Dietary Fiber 2g
  Sugars 16g
8%
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.