Total Time
Prep 25 mins
Cook 25 mins

Southern Living; usually made during Christmas-New Year holiday.

Ingredients Nutrition


  1. Beat butter at medium speed with an electric mixer until creamy.
  2. Add 1/2 cup sugar, beating well.
  3. Add eggs, one at a time, beating just until blended after each addition.
  4. Combine flour and next 4 ingredients.
  5. Combine milk and 3 tablespoons rum.
  6. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
  7. Beat at low speed until blended after each addition.
  8. Spoon into greased muffin pans, filling 3/4 full.
  9. Bake at 375 degrees for 20-25 minutes or until golden.
  10. Remove from pans immediately; place on wire racks.
  11. Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small saucepan; cook over low heat, stirring constantly, until sugar dissolves.
  12. Brush over warm muffins.


Most Helpful

We absolutely loved these muffins. Moist and delicious and a wonderful butter-rum flavor. We had these for breakfast and didn't eat them all. They tasted even better the next day--very moist. We think they are worth 5-stars. Thanks.

Sunflower January 27, 2003

These had a wonderful taste, but I feel that the butter should be sweet and unsalted. The taste had hints of too much salt at times, so I feel that the salted butter I had used was too much for the recipe. The dough was a tender one; the rum flavor could have been a little stronger... maybe use the five tablespoons in the muffin. I would definitely double the sugar and rum that you use for the topping. I made the topping twice, as there was not enough for the first batch to go around. This is an excellent recipe. I will add chopped pecans in mine the next time I make it, and I will make it again (and again)!

Lutie September 29, 2007

I made these muffins but I did not get a strong rum flavor from them. The muffins were dry and I am not sure if that is something I did. Next time I will add more rum and use unsalted butter.

daniele a. March 28, 2015

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