Rum Butterscotch Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups (360g) plain flour
02 -
2 teaspoons of baking powder
03 -
1 cup (200g) of light brown sugar, set a little aside for sprinkling
→ Wet Ingredients
04 -
½ cup (115g) of melted salted butter, slightly cooled
05 -
2 large eggs, make sure they’re at room temperature
06 -
1 teaspoon vanilla extract
07 -
1 cup (240ml) of milk, also at room temperature
08 -
¼ cup (60ml) of golden rum
→ Mix-ins
09 -
1 bag butterscotch chips (12-oz/340g)
# Instructions:
01 -
Heat your oven to 375°F/190°C and either grease a muffin tray or line it with paper cases.
02 -
In a medium bowl, combine the flour, baking powder, and a sprinkle of salt (only add salt if you’re using unsalted butter).
03 -
In a large mixing bowl, whisk the sugar, eggs, and melted butter. Pour in the milk, rum, and vanilla and keep mixing until it’s a bit fluffy.
04 -
Bring the dry mixture into the wet ingredients in batches, gently folding until just mixed. Throw in the butterscotch chips. It’ll look thick and slightly lumpy.
05 -
Spoon about 4 tablespoons of the batter into each muffin cup. Add some sugar and more chips on top, if you like. Bake for 20-24 minutes, then check with a toothpick—it should come out mostly clean.
06 -
Let them cool in the tray for 5-10 minutes before moving them to a cooling rack. You can serve them warm or at room temp. Brushing melted butter on top is optional but recommended.
# Notes:
01 -
If you don’t have rum, swap it with rum flavoring (2 teaspoons of extract and a bit more milk does the trick).
02 -
These are best served warm.
03 -
You can use butter with or without salt—it works either way.