Rum-Raisin Muffins
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
16 muffins
ingredients
- 1⁄2 cup golden raisin
- 1⁄2 cup dried currant
- 1⁄2 cup dark rum
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon grated nutmeg
- 6 tablespoons unsalted butter, room temperature (3/4 stick)
- 1 cup sour cream
- 1 egg, room temperature
- 3⁄4 teaspoon vanilla
-
For Glaze
- 1⁄3 cup powdered sugar
- 3 drops fresh lemon juice
directions
- 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.
Questions & Replies
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Reviews
-
Delicious grown up treat. I made these changes for Christmas muffins: mix of currants, sultanas, dried figs and apricots and cointreau instead of rum. Reduced sugar to half cup and subbed yoghurt for sour cream, with a bit of extra butter. Instead of the glaze made a syrup of cointreau, butter, sugar and poured onto the still hot muffins.
Tweaks
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Delicious grown up treat. I made these changes for Christmas muffins: mix of currants, sultanas, dried figs and apricots and cointreau instead of rum. Reduced sugar to half cup and subbed yoghurt for sour cream, with a bit of extra butter. Instead of the glaze made a syrup of cointreau, butter, sugar and poured onto the still hot muffins.
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas