The Best Butter Rum Muffin Recipe

Farmhouse 1820
by Farmhouse 1820
6 servings
25 min

This is a favorite butter rum muffin recipe I had to recreate. A favorite muffin that I would always enjoy when visiting Maine, I tested several recipes and came up with my own DELICIOUS one.


Every summer, we head up to Boothbay Harbor, Maine. We love it there and if we're so fortunate, we get to stay about a week, and enjoy everything that Boothbay Harbor has to offer. Every morning, we head to the General Store and we each get a Butter Rum muffin. A muffin that we look forward to enjoying all year, I set out in my test kitchen to recreate the recipe. After NINE attempts, I finally came up with a Butter Rum Muffin Recipe that just may be even better than those from the General Store!


In this recipe, I used large-sized muffin pan, where I could bake 6 muffins per pan. Although I lean toward the larger muffins, all sizes have their virtues. The recipe also calls for butter rum flavoring, and you can find that here.

The Best Butter Rum Muffin Recipe
Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients
  • 12 Tablespoons butter room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 3 teaspoons butter rum flavoring
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 12 ounce bag butterscotch chips
  • 2 Tablespoons brown sugar for sprinkling
Instructions
Preheat oven to 350 degrees Place paper liners in muffin pans and set aside.
In a bowl, sift together flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream together butter and sugar until light and fluffy. With the mixer on low, add the eggs, one at a time. Add the butter rum flavoring, sour cream and milk. Mix until combined.
Keeping the mixer on low speed, slowly add the flour mixture and beat until just mixed. Fold in the butterscotch chips with a rubber spatula.
Scoop the batter into muffin pan(s), filling 3/4 of the way full. Sprinkle the tops with a generous amount of brown sugar.
Bake for 18-20 minutes or until toothpick inserted comes out clean. Cool in pans for 5 minutes, then remove. Serve warm or even at room temperature. Delicious either way!
Farmhouse 1820
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