Butter rum muffins recipe

Pirates rejoice -- it's National Rum Day!

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Innocently celebrate National Rum Day on Aug. 16 with these rum-flavored breakfast treats. One might usually be scolded for consuming rum first thing in the morning, but in these muffins, it's perfectly acceptable. They're buttery and soft, and only contain a subtle hint of rum.

Butter rum muffins

Makes 12 muffins



  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cinnamon
  • 1/2 cup milk
  • 1/2 teaspoon butter rum flavoring


  • 1/4 teaspoon butter rum flavoring
  • 3 tablespoons granulated sugar
  • Milk, if needed


  1. Preheat your oven to 375 degrees F. Grease or line 12 regular muffin cups or six mega-muffin cups.
  2. Beat the butter with an electric mixer until it is creamy.
  3. Add the sugar and beat well.
  4. Add the eggs one at a time, beating just until blended after each addition.
  5. Combine the flour, baking powder, salt, cloves and cinnamon in a separate bowl.
  6. In a third bowl, combine the milk and butter rum flavoring.
  7. Add the flour mixture to the butter mixture alternately with milk mixture, ending with flour mixture and combining only until just blended.
  8. Spoon the batter into the prepared pan, filling 3/4 full.
  9. Bake for 20-25 minutes for regular muffins (or 30-35 minutes for mega-muffins) or until golden.
  10. Remove from the pans immediately and cool on a wire rack.
  11. For the glaze, combine 1/4 teaspoon of butter rum flavoring and 3 tablespoons of sugar in a small saucepan. Heat slowly, stirring constantly until the sugar dissolves. If the mixture gets too thick, add a little milk.
  12. Brush the glaze over warm muffins and sprinkle with coarse sugar for a tasty finish.

More recipes using rum

Easy rum cake
Rum raisin pie
Holiday rum balls