Hot Buttered Rum Muffins

Southern Living
1 dozen


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1/2 cup butter, softened
1/2 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup milk
5 tablespoons rum, divided
3 tablespoons sugar


Beat butter at medium speed with an electric mixer until creamy. Add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 4 ingredients. Combine milk and 3 tablespoons rum. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture; beat at low speed until blended after each addition. Spoon into greased muffin pans, filling three-fourths full.

Bake at 375° for 20 to 25 minutes or until golden. Remove from pans immediately; place on a wire rack. Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small saucepan; cook over low heat, stirring constantly, until sugar dissolves. Brush over warm muffins.

Created date

October 2003