Banana Rum Muffins

Because sometimes you want to have your rum and eat it too.

June 9, 2020

Author:

Ashley Fungone

Banana Rum Muffins

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Banana Rum Muffins


Scale

Ingredients

  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups mashed ripe banana
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1/4 cup browned butter, slightly cooled
  • 1/2 cup buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 3 Tbsp rum
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. Whisk together flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a large bowl; set aside. Combine banana, sugars, browned butter, buttermilk, egg, rum, and vanilla in a medium bowl.
  3. Make a well in the center of the flour mixture. Add the wet mixture to the dry flour mixture, folding in until just combined.
  4. Line a muffin pan with paper liners. Spoon batter into prepared muffin pan until about 3/4 of the way filled. Sprinkle raw turbinado sugar over tops of muffins if desired. 
  5. Bake for 30-35 minutes at 350°F. The muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  6. Cool in pan on a wire rack for 10 minutes; then remove from the pan and cool completely on a wire rack.

, , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

© MIDNIGHT SNACK 2020