Rum Muffins

Rum-Kissed Muffins with Cashews and Cocoa

Get ready to fall in love with these Rum Muffins — a sweet and slightly boozy delight with a twist! We’re talking soft, fluffy muffins laced with citrus zest, crunchy cashew bits, and a splash of white rum for good measure. But here’s where the fun begins: I split the batter in two and added Dutch cocoa to one half, giving you a batch of light and dark muffins that are as charming as they are delicious.

Oh, and here’s a little secret? They taste even better brushed with extra rum after baking. Yes, really. These are the kind of treats that disappear fast — especially when served with a cup of strong coffee.

Curious how to bring out even more flavor in these boozy beauties? Let me show you how I made them!

If you’re a muffin lover like me (especially the sweet, cozy kind with a grown-up twist), you’ll definitely want to check out more of my Fruit Cake Muffins— perfect for lazy weekends or festive brunch spreads. And if you’re thinking of pairing these with a drink, might I suggest my Cold Brew White Russian or a bold Nespresso Martini for an indulgent afternoon combo?

I tested them for you (a few times, actually... all in the name of research, right?), and they keep beautifully for 3–5 days — though they’ve never lasted that long in my kitchen.

Let’s get baking!

🥘 Ingredients

• Eggs
• Granulated sugar
• All-purpose flour
• Milk
• Sunflower oil or canola oil
• Baking powder
• Lemon zest (from 1 lemon)
• Orange zest (from 1 orange)
• Rum extract
• White rum (some for the batter, and a little extra for brushing on top)
• Chopped cashew nuts
• Dutch cocoa powder (to create a delicious dark half of the batter!)

See the recipe card for quantities.

🔪 Instructions

Step 1: Mix the eggs and sugar.
Crack the eggs into a large mixing bowl and start whipping. Add the sugar slowly, one spoon at a time, until the mixture turns pale and fluffy. This takes a few minutes but sets the base for that soft, tender crumb.

Step 2: Add the liquid ingredients and citrus zest.
Pour in the milk and oil, followed by the rum extract and white rum. Then add the freshly grated lemon and orange zest. Mix everything gently until smooth.

Step 3: Fold in the dry ingredients and cashews.
Add the flour, baking powder, and chopped cashew nuts to the bowl. Mix until just combined — we don’t want to overmix.

Step 4: Divide and add.
Now the fun part! Divide the batter evenly into two bowls. Stir Dutch cocoa powder into one half.

Step 5: Fill and bake.
Line a muffin tray with paper cups and fill each one about two-thirds full. Bake in a preheated oven until beautifully golden and springy to the touch.

Step 6: Add the finishing touch.
Let the muffins cool a bit, then brush the tops with more white rum. Don’t hold back here — this step really boosts the boozy flavor and adds a deliciously fragrant touch.

🌡️ Storage

These rum muffins stay wonderfully soft and flavorful for 3 to 5 days. Store them in an airtight container at room temperature — no need to refrigerate unless it’s very warm in your kitchen.

Want to keep them a little longer? You can also freeze them! Just wrap each muffin individually in plastic wrap, then pop them into a freezer bag. They’ll keep for up to 2 months. To enjoy, let them thaw at room temperature or give them a gentle warm-up in the oven.

Bonus tip: If you’re freezing them, wait to brush with rum until after thawing. That way, the boozy flavor stays fresh and bold.

🍽 Equipment

• Spatula
• Hand mixer
• Wisk
• Muffin paper cups
• Muffin pan/Baking tray
• Brush
• Cooling rack
• Mixing bowls
• Electric chopper

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 Recipe

Rum Muffin Recipe with and without Dutch Cocoa

Nora

These rum muffins are soft, citrusy, and just the right amount of boozy — with crunchy cashews and Dutch cocoa in half the batch. Brushed with white rum after baking, they’re irresistible with a cup of coffee or your favorite cocktail.

5 from 5 votes

Cook ModePrevent your screen from going dark

Save RecipeSaved!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Baking time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Global cuisine

Servings 16 muffins

Calories 243 kcal

Equipment

• Spatula
• Hand mixer
• Wisk
• Muffin paper cups
• Muffin pan
• Baking tray
• Brush
• Cooling Rack
• Mixing bowls
• Electric chopper

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 Eggs
• 1 cup Granulated sugar 6.8 oz
• ¼ cup Milk
• 1 cup Sunflower or canola oil
• Lemon zest from 1 lemon
• Orange zest from 1 orange
• 2 tablespoon Rum extract
• 2 tablespoon White rum for dough
• 1 cup Flour 6 oz
• 1 tablespoon Baking powder
• ½ cup Cashew nuts chopped
• 1-2 tablespoon Dutch cocoa powder
• 3 tablespoon White rum for brushing

Instructions

 

• Preheat the oven and line a muffin tray with paper cups.
• Beat 2 Eggs in a bowl and slowly add 1 cup Granulated sugar until the mixture becomes light and fluffy.
  2 Eggs, 1 cup Granulated sugar
• Add ¼ cup Milk , 1 cup Sunflower or canola oil, 2 tablespoon Rum extract, 2 tablespoon White rum, Lemon zest, and Orange zest. Mix gently.
  ¼ cup Milk, 1 cup Sunflower or canola oil, Lemon zest, Orange zest, 2 tablespoon Rum extract, 2 tablespoon White rum
• Fold in 1 cup Flour , 1 tablespoon Baking powder, and ½ cup Cashew nuts.
  1 cup Flour, 1 tablespoon Baking powder, ½ cup Cashew nuts
• Divide the batter into two bowls. Add 1-2 tablespoon Dutch cocoa powder to one half and mix well.
  1-2 tablespoon Dutch cocoa powder
• Fill the muffin cups about two-thirds full with your light and chocolate batters.
• Bake until golden and a toothpick comes out clean.
• Let the muffins cool slightly, then brush the tops with 3 tablespoon White rum for an extra punch of flavor.
  3 tablespoon White rum

Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!

Keyword Rum muffins

Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!

Nutrition values are estimates only, using online calculators. Please verify using your own data.

Serving: 1Muffin | Calories: 243kcal | Carbohydrates: 20g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 90mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 36IU | Calcium: 55mg | Iron: 1mg

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.