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Rum Raisin-Pineapple Muffins


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Rate this recipe 4.7/5 (3 Votes)


  • 3/4 cup raisins
  • 3 tablespoons dark rum or bourbon
  • 1/2 cup hot water
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/4 cup orange juice
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup chopped pineapple chunks



Step 1

Preheat the oven to 400 degrees F. Grease a muffin tin. Soak the raisins in 1/2 cup hot water and 3 tablespoons rum until plumped.

In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the brown sugar and egg. Whisk in the orange juice, melted butter, and vanilla. Form a well in the dry ingredients and gradually stir in the wet mixture. Fold in the chopped pineapple and the drained raisins.

Spoon the batter into the muffin tin and bake about 15 to 18 minutes, or until the muffins are golden and a toothpick inserted in the middle comes out clean. Remove from the oven and turn the muffins out of the tin. Serve warm.

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