Hot Buttered Rum Muffins

By Nanadi-2

Ingredients

• 12 tbsp. butter, room temperature
• 1 1/2 c. sugar
• 3 extra-large eggs
• 1 tsp. butter flavoring extract
• 1 1/2 tsp. rum flavoring extract
• 1 c. sour cream
• 1/4 c. whole milk
• 2 1/2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 12 oz. bag butterscotch chips
• 2-3 tbsp. coarse sugar for topping

Details

Servings 1
Adapted from welcome-home-blog.net

Preparation

Step 1

Preheat the oven to 350 degrees. Place paper liners in muffin pans and lightly spray with butter flavored non-stick cooking spray.

With an electric mixer cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the rum and butter extracts, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the butterscotch chips with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans (using an ice cream or cookie scoop works well), fill each cup about 3/4 full. Then sprinkle with generous amount of coarse sugar and bake for 20 to 25 minutes, until the muffins are lightly browned on top and a toothpick comes out clean. Serve warm right out of the oven!

NOTE: If you use regular muffin tins, this will make about 2 dozen small (not mini) muffins. But if you want big fluffy more impressive muffins like mine, go with the jumbo muffin tins as I did and you'll get a dozen from this recipe.