Now, Butter Rum Life Savers may not have had actual rum it them, but these muffins do and they are delicious.
Ingredients
- 2 cups flour
- 1 t baking powder
- ¼ t cinnamon
- ¼ t allspice
- ¼ t salt
- ½ cup butter, brought to room temperature
- ¾ cup dark brown sugar
- 1 egg, brought to room temperature
- ½ cup milk
- ¼ cup dark rum
- 2 t vanilla
- ¼ t almond extract
- ¾ cup butterscotch chips
- ¼ toffee bits (I use Heath Bar bits)
Directions
In a small bowl, whisk together your dry ingredients – the flour, baking powder, cinnamon, allspice and salt. Set this aside.In a large bowl add your butter and brown sugar and cream until smooth. Add in the rest of your wet ingredients – the egg, milk, rum, vanilla and almond extract and mix again until well combined.
Get your dry ingredients and slowly add them, mixing as you go until everything is well combined.
Finally, add in your butterscotch chips and toffee bits and stir (don’t mix – you want to keep them whole) until they are well distributed.
Get a muffin tin and line 16 cups with cupcake liners and fill each cup about ¾ of the way full with your batter.
Bake at 350 for about 24 minutes, or until the edges are a nice golden brown and a toothpick inserted into the middle of one comes out dry.
Move the entire muffin tin to a wire rack and let it cool there for 5-10 minutes, then remove the muffins and let them continue cooling on the rack.
This recipe makes about 16 amazing muffins (and you don’t need to wait for them to cool completely – they’re absolutely delicious still warm!)
Ugly Desserts 