These Rum Raisin Muffins are incredibly tender with a rich buttery crumb and a warm burst of flavor from the dark rum-soaked raisins. They bake up golden with just the right amount of sweetness and make the perfect cozy treat alongside a hot cup of coffee or tea.
I was inspired to make these after reading a heartfelt post on an old blog called The Neon Celery Kitchen. The story behind the muffins stayed with me. The kind that makes you feel connected through food and memory.
These muffins reminded me of the way my mom used to soak her raisins before baking, a little tip I now carry with me into recipes like my Nanny's Raisin Filled Cookies.
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Why You'll Love Rum Raisin Muffins
Deep flavor: The dark rum adds a rich note that makes these muffins stand out from the usual.
Tender Texture: Soaking the raisins makes them plump and juicy, giving the muffins the perfect bite.
Easy prep: No milk or fancy ingredients needed. Just simple pantry staples.
Key Ingredients
Raisins: Soaked in boiling water and dark rum for deep flavor and tenderness.
Dark Rum: Adds warmth and depth, the flavor holds up beautifully in baking.
Flour, Baking Powder Salt, Sugar: Classic dry ingredients to create a balanced, fluffy muffin base.
Eggs: Helps bind the batter and add richness.
Butter: Melted butter keeps the muffins moist and flavorful.
Ingredient Substitutions
Dark Rum: Try spiced rum or a splash of bourbon if that's what you have.
Raisins: Use golden raisins or even chopped dried cranberries.
Butter: Substitute with an equal amount of coconut oil or a dairy-free butter alternative.
Variations
- Add ½ teaspoon cinnamon or nutmeg for a warm spice twist.
- Fold in ¼ cup chopped walnuts for added crunch.
- Drizzle with a light glaze made from powdered sugar and rum for a bakery style finish.
Top Tips
- Let the raisins soak fully for at least 30 minutes so they absorb the rum and soften.
- Don't overmix the batter. Stir just until combined for the most tender crumb.
- Let the muffins cool for 5 minutes before removing them from the pan to avoid breaking.
Storage
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer safe bag for up to 3 months. Thaw at room temperature or warm slightly in the microwave before serving.
Serve With...
These Rum Raisin Muffins pair well with a hot mug of coffee and a spread of jam. For a brunch menu, serve alongside Egg Muffin Cups and Berries with Lime Dressing.
📖 Recipe
Rum Raisin Muffins
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Ingredients
Instructions
- Pour boiling water over raisins. Add rum and let sit about 30
minutes. - Preheat oven to 350℉.
- Stir together flour, baking powder, and salt.
- Stir in the raisin mixture, liquid included, egg, and
butter, just until moistened - Fill paper-lined muffin cups full, and bake approximately 20 minutes.
Katy ~ says
Look at THAT texture! Perfect!! Rum raisin muffins. Oh my!!
Donna-FFW says
I know just who I can make these for. Just came back from visiting her blog, lovely post. Glad you ran across this recipe!
Mags says
Never met a muffin I didn't like and these look great.
Barbara Bakes says
Looks like a wonderful, light and tasty muffin!
Allison says
Aw, thank you for such a lovely post. I'm very flattered. 🙂 And I'm also very glad that you enjoyed the muffins.
Jessie says
wow those muffins look great, I'm bookmarking Allison's recipe!
Jason says
This looks awesome!! I love your posts!
Ivy says
The muffins look so moist and sound delicious with the flavour of rum,
Ingrid says
I read, I commented, and now I'm back! 🙂
~ingrid
Kathleen says
Shelby, I think you are the sweetest, most supportive and kindest blogger in all of bloggerdom!
Cristine says
They look great!
Bellini Valli says
I am moved to go and read her oist. There is a rum cake that my brother makes every Christmas that moves me too.
Marthe says
Oooow, these sound really good!!
Going to check out the recipe now!