Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.
I originally found this recipe for rum raisin muffins in one of the many cookbooks I have collected over the years. This recipe has a very basic brown sugar batter, and has lots of rum-marinated raisins inside. It sounded intriguing, so I made them the first time for my husband and I.
We really liked them! They are not overly sweet, and honestly don’t taste too “rum-like” (in case you’re wondering), but are a moist, yummy muffin. They’re perfect for a quick breakfast or snack, and are very easy to make! Here’s how:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Do You REALLY Soak The Raisins In Rum?
Yes. For this recipe, the raisins are soaked in a very small amount of rum. The alcohol will cook out as the muffins bake, leaving a small bit of flavor behind. You can use light rum, dark rum, or coconut rum, whatever type you have access to.
The raisins will take an hour to soak, so plan ahead! Truly, this is the only thing about the entire recipe that will take time. Place the raisins in a small bowl, and stir in the rum, until the raisins are coated. Let them sit for one hour, stirring occasionally, to allow the rum to lightly infuse the raisins with extra flavor. Do NOT drain, once done.
Prepare The Muffin Batter
Before beginning, preheat your oven to 400°F, and grease or line with paper liners a 12 cup muffin pan. Now let’s make the batter! It’s a cinch. Sift all purpose flour, baking powder, cinnamon and salt into a large mixing bowl. Add the brown sugar, and stir well, to combine the dry ingredients.
Place two eggs in a separate bowl, and whisk them lightly. Add the oil and milk, and whisk these wet ingredients together until fully combined.
Finish The Batter
Hollow out a “well” in the middle of the bowl of dry ingredients, and pour in the wet ingredients. Now add the rum-soaked raisins (and any leftover liquid from their bowl) to the mix. Stir all the batter ingredients together gently until everything is combined. Be careful to not overmix the batter. Stir only until all ingredients have been incorporated into a slightly thick batter.
Bake The Rum Raisin Muffins
Carefully pour or spoon the batter into the 12 prepared muffin cups, evenly dividing the batter between them. The batter will fill each cup to between 1/2 and 2/3 full.
Bake the rum raisin muffins at 400°F for 18-20 minutes. Test to see if they are done around the 18 minutes mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they are done. The finished muffins will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in the pan) for 5 minutes, then transfer them to a wire rack to finish cooling.
Time To Eat!
The rum raisin muffins are delicious, served warm, with a dab of softened butter. They are also yummy, when eaten at room temperature, just as they are. They are filled with plump, chewy raisins, and taste wonderful. I really hope you enjoy them.
Thank you so much for stopping by. I hope you have the opportunity to try this recipe for rum raisin muffins. They freeze well, so if you can’t possibly finish them all in one sitting, pop a few into re-sealable freezer bags and toss ’em in the freezer to enjoy at a later date.
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Adapted from: The book “1 Mix, 100 Muffins”, by Susanna Tee, published by Parragon Books, 2008, page 28 (Caribbean Rum & Raisin Muffins)
Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.
- 1½ cups raisins
- 3 Tablespoons rum white, dark or coconut
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup dark brown sugar* * a HEAPING, packed ½ cup
- 2 large eggs
- 1 cup milk* * a SCANT cup of milk
- 6 Tablespoons vegetable or sunflower oil can sub. melted/cooled butter
Place raisins in small bowl; stir in rum. Let raisins sit for 1 hour, stirring occasionally. Do NOT drain, once done.
Preheat oven to 400°F, Grease or insert paper muffin liners into a 12 cup muffin tin.
Sift flour, baking powder, cinnamon and salt into a large mixing bowl. Add brown sugar; stir well, to combine these dry ingredients. Set aside.
Place two eggs in separate bowl; whisk lightly. Add oil and milk; whisk until these "wet ingredients" are combined. Hollow out a "well" in the middle of the bowl of dry ingredients; pour in these wet ingredients. Add rum-soaked raisins (and any liquid from their bowl). Stir gently until all ingredients are combined. Be careful to not overmix the batter... only stir until ingredients have been incorporated into a slightly thick batter.
Evenly divide batter into 12 prepared muffin cups. Fill each cup between 1/2 to 2/3 full. Bake at 400°F for 18-20 minutes. Test to see if done at the 18 minute mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they're done. They will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in pan) for 5 minutes, then transfer to wire rack to finish cooling. Enjoy!
Caloric calculation made utilizing vegetable oil in recipe.
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