Introducing our delectable Rum Butter muffins, a delightful treat crafted with the finest ingredients, including Wood's maple products. These muffins feature a perfect balance of flavors, blending the rich sweetness of maple with a hint of rum.
Each muffin is made with care, starting with 2 cups of all-purpose flour and 2 teaspoons of baking powder, ensuring a fluffy and tender texture. The heart of these muffins lies in the combination of butter and Wood's Vermont Maple Sugar, providing a luscious maple undertone that elevates the taste to new heights. To enhance the moistness and richness, we add ¼ cup of vegetable oil, 2 large eggs, ½ cup of sour cream, and ¼ cup of whole milk, all brought to room temperature for optimal blending.
For a touch of aromatic indulgence, we incorporate 2 teaspoons of vanilla extract, infusing the batter with its captivating fragrance. But what truly sets these muffins apart is the inclusion of Wood's Rum Barrel Aged Maple Syrup, which adds a unique depth and complexity of flavor, gently complementing the maple essence.
To crown these delightful treats, we recommend a sprinkle of Wood's Maple Sprinkles or a dollop of Maple Cream (both optional) on the muffin tops. This finishing touch adds a delightful crunch or creamy note, enhancing the overall sensory experience.
With our Rum Butter muffins, you'll embark on a journey of taste and texture, where the warmth of maple and the essence of rum come together harmoniously. Indulge in these heavenly treats for a memorable culinary adventure that will leave you craving more.
Rum Butter Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup butter room temperature
½ cup Wood's Vermont Maple Sugar
- ¼ cup vegetable oil
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- ¼ cup whole milk
- 2 teaspoons vanilla extract
½ cup Wood's Rum Barrel Aged Maple Syrup
Wood's Maple Sprinkles Or Wood's Maple Cream (Optional) for the muffin tops
- Preheat the oven to 425℉/220℃ and line a muffin tin (either standard or jumbo) with liners.
- Whisk together the flour, baking powder, and salt and set aside. (I use a sifter)
- Beat the butter, sugar, and vegetable oil together on medium-high speed for two minutes. Scrape down the sides.
- Add the eggs and beat on medium speed for one minute. Scrape down the sides again.
- Add the sour cream, milk, and vanilla and mix until combined, then add the Wood's Rum Maple Syrup and mix again.
- Pour in the dry ingredients and mix on low speed until a few streaks of flour remain. Use a rubber spatula to scrape the sides and finish folding in the flour. (Consistency was dry so I added ¼ cup of water).
- Use a cookie or ice cream scoop to fill the liners completely, then top with Wood's Maple sprinkles.
- Bake for 5 minutes at 425℉/220℃, then lower the temperature to 350℉ for 10-12 minutes for regular muffins and 15-17 minutes for jumbo muffins. A toothpick inserted into the center will come out clean with no wet batter.
- Cool for 2 minutes in the pan, then transfer to a wire rack to finish cooling. Enjoy warm or room temperature.
- Store the muffins lightly covered at room temperature. Place the muffin(s) in a 425℉/220℃ oven for 3 minutes to crisp up the tops.
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