Rum Muffin Recipe with and without Dutch Cocoa
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.
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Equipment
- Hand mixer
- Wisk
- Muffin pan
- Baking tray
- Brush
Ingredients
- 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 tbsp Rum extract
- 2 tbsp White rum for dough
- 1 cup Flour 6 oz
- 1 tbsp Baking powder
- ½ cup Cashew nuts chopped
- 1-2 tbsp Dutch cocoa powder
- 3 tbsp 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 tbsp Rum extract, 2 tbsp White rum, Lemon zest, and Orange zest. Mix gently.¼ cup Milk , 1 cup Sunflower or canola oil, Lemon zest, Orange zest, 2 tbsp Rum extract, 2 tbsp White rum
- Fold in 1 cup Flour , 1 tbsp Baking powder, and ½ cup Cashew nuts.1 cup Flour , 1 tbsp Baking powder, ½ cup Cashew nuts
- Divide the batter into two bowls. Add 1-2 tbsp Dutch cocoa powder to one half and mix well.1-2 tbsp 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 tbsp White rum for an extra punch of flavor.3 tbsp White rum
Nutrition
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
Servings: 16 muffins
Calories: 243kcal
