Rum Coffee Muffins Recipes

COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit and prepare 12 muffin cups with paper liners.
• In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl, combine the coffee, oil, and egg. Stir the dry ingredients into the coffee mixture until just combined and moist. You don't want to over-mix!
• Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and top with remaining batter.
• In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pastry blender), and stir in walnuts.
• Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes. Remove pan from oven and cool 5 minutes.
• In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm muffins and serve.

RUM RAISIN MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

EGGNOG RUM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
• Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
• Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
• Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

BUTTER RUM MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease or line 12 muffin cups.
• Beat butter with electic mixer until creamy; add 1/2 cup sugar, beating well.
• Add eggs, one at a time, beating just until blended after each addition.
• Combine flour, baking powder, salt, cloves and nutmeg in a separate bowl.
• Combine milk and 3 tablespoons of rum in another bowl.
• Add flour mixture to butter mixture alternately with milk mixture, ending with flour mixture and combining only until JUST blended.
• Spoon batter into muffin pan, filling 3/4 full.
• Bake for 20 to 25 minutes or until golden.
• Remove from pans immediately and cool on a wire rack.
• Alternatively, you can make mini-muffins; bake for about 15 minutes.
• Combine remaining 2 tablespoons rum and 3 tablespoons of sugar in a small saucepan; heat slowly, stirring constantly until sugar dissolves.
• If mixture is too thick, add a little milk.
• Brush glaze over warm muffins.

RUM COFFEE MUFFINS

Steps:

• Brew one cup coffee and set aside.
• Mix all dry ingredients.
• Whisk eggs and sour cream and add coffee and whiskey.
• Make a well in drys and stir in liquids quickly.
• Spoon into 18 muffin tins and bake 350°F 20 to 25 mins or until tested done.

COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
• Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
• Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.