Best 5 Rum Raisin Muffins Recipes

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.

RUM-RAISIN MUFFINS

Steps:

• Soak raisins and currants in rum to cover overnight, stirring occasionally.
• Preheat oven to 400 degrees.
• Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
• Drain fruit, reserving rum.
• Mix flour, sugar,baking powder, baking soda,salt and nutmeg in large bowl.
• Cut in butter until coarse meal forms; mix in fruit.
• Whisk sour cream,egg,vanilla and 2 tablespoons reserved rum in medium bowl until smooth.
• Make well in center of dry ingredients, add sour cream mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
• Spoon batter into prepared cups, filling each 3/4 full.
• Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
• Cool 5 minutes in pan.
• Meanwhile prepare glaze:.
• In small bowl, combine sugar, lemon juice and enough reserved rum (about 1 tablespoon) to make medium-thin glaze.
• Remove muffins from pan;spread glaze over top.
• Serve warm or room temperature.

DANISH RUM RAISIN MUFFINS

Steps:

• 1. Soak the raisins in the dark rum overnight.
• 2. Drain raisins, reserving rum.
• 3. Mix dry ingredients in large bowl.
• 4. Cut in butter until coarse meal forms.
• 5. Mix in raisins.
• 6. Whisk sour cream, egg, vanilla and two tablespoons rum until smooth. (Reserved rum from soaking raisins).
• 7. Make a well in center of dry ingredients and pour in cream and egg mixture.
• 8. Fill muffin pans three-fourths full and bake until brown. The batter will be quite thick.
• 9. Bake at 375 degrees 20 minutes.

CHOCOLATE RUM ‘N’ RAISIN MUFFINS

Steps:

• 1. Preheat oven to moderately hot. Grease 12-hole muffin pan. 2. Place raisins and rum in small bowl; stand 10 minutes. 3. Sift flour and cocoa into large bowl; stir in sugar and chocolate, then raisin mixture and combined eggs, butter and buttermilk. Spoon mixture into prepared pan. Bake in moderately hot oven about 20 minutes. Makes 12 Per Serving 15.1g fat; 1675kj

RUM RAISIN-PINEAPPLE MUFFINS RECIPE - (4.7/5)

Steps:

• Preheat the oven to 400 degrees F. Grease a muffin tin. Soak the raisins in 1/2 cup hot water and 3 tablespoons rum until plumped. In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the brown sugar and egg. Whisk in the orange juice, melted butter, and vanilla. Form a well in the dry ingredients and gradually stir in the wet mixture. Fold in the chopped pineapple and the drained raisins. Spoon the batter into the muffin tin and bake about 15 to 18 minutes, or until the muffins are golden and a toothpick inserted in the middle comes out clean. Remove from the oven and turn the muffins out of the tin. Serve warm.