Rum Raisin Muffins Rum Raisin Muffins

Author: Canadian Living

Mix the dry ingredients the night before and bake these holiday muffins fresh for Christmas morning or a holiday brunch. To replace the rum, use 1 tsp (5 mL) vanilla in 1/4 cup (50 mL) water.

  • Portion size 12 servings
  • Credits : Holiday Celebrations: 2007




Line 12 muffin cups with paper liners or grease; set aside.

In microwaveable bowl, mix golden and dark raisins with rum. Microwave at high for 1 minute or until hot. Let cool.

Meanwhile, in large bowl, whisk together all-purpose and whole wheat flours, brown sugar, baking powder, baking soda, nutmeg and salt.

In separate bowl, whisk together buttermilk, oil, eggs and rum extract; pour over dry ingredients. Add raisin mixture and any remaining liquid; stir just until dry ingredients are moistened. Spoon into prepared cups.

Topping: Mix sugar with nutmeg; sprinkle in centre of each cup. Bake in centre of 375°F (190°C) oven until tester inserted in centre comes out clean, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

Nutritional facts Per muffin: about

  • Sodium 238 mg
  • Protein 4 g
  • Calories 211.0
  • Total fat 6 g
  • Cholesterol 32 mg
  • Saturated fat 1 g
  • Total carbohydrate 36 g


  • Iron 9.0
  • Folate 15.0
  • Calcium 5.0
  • Vitamin A 1.0
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Rum Raisin Muffins