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.
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.
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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