Banana Rum Muffins

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

June 9, 2020


Ashley Fungone

Banana Rum Muffins

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Banana Rum Muffins



  • 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


  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.

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