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Butter Rum Muffins

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“These are buttery, not-too-sweet muffins with a nice puffy top and a nip of nutmeg (Kind of like a baked Tom & Jerry!) They're a nice little treat in the morning and take no time at all to put together.”
READY IN:
45mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

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

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