Rum-Infused Raisin Muffins with a Danish Twist
Delve into the delightful world of Danish baking with these Rum-Infused Raisin Muffins. Drawing inspiration from traditional sweets like romfromage and rombudding, these muffins incorporate the rich flavors of dark rum and plump raisins, creating a treat that's perfect for any occasion. Soaked overnight, the raisins absorb the warmth of rum, infusing each bite with a tantalizing sweetness. Ideal for tea time or as a delightful breakfast option, these muffins can be elevated with a spread of raspberry jam or a dollop of whipped cream, making them a true homage to Danish culinary artistry.
18
Servings
150
Calories
12
Ingredients
Ingredients
raisins
1 cup (soaked in dark rum overnight)
dark rum
1/2 cup (reserved after soaking raisins)
all-purpose flour
2 cups (sifted)
sugar
1/2 cup (granulated)
baking powder
1 1/2 teaspoons
baking soda
1/2 teaspoon
salt
1/4 teaspoon
nutmeg
1/4 teaspoon (freshly grated preferred)
butter
6 tablespoons (cold, cut into pieces)
sour cream
1 cup
egg
1 (beaten)
vanilla extract
3/4 teaspoon
Instructions
1
Begin the night before by soaking the raisins in dark rum in a bowl. Allow them to absorb the rum's warmth and flavor overnight.
2
The next day, preheat your oven to 375°F (190°C) and prepare your muffin pans by greasing them or lining them with muffin cups.
3
Carefully drain the raisins, reserving the rum for later use. Set the raisins aside.
4
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir these dry ingredients together until well mixed.
5
Cut the cold butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse meal.
6
Add the soaked raisins to the dry mixture and toss to coat them evenly with the flour mixture.
7
In a separate bowl, whisk together the sour cream, egg, vanilla extract, and 2 tablespoons of the reserved rum until smooth and combined.
8
Make a well in the center of the dry ingredients and pour the sour cream mixture into the well. Gently fold the batter together until just combined—avoid overmixing.
9
Spoon the batter into the prepared muffin pans, filling each cup about three-fourths full.
10
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
11
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
2g
Protein
17mg
Sodium
9mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What are Rum-Infused Raisin Muffins?
They are a Danish-inspired treat featuring raisins soaked in dark rum, offering a rich and sweet flavor profile similar to traditional sweets like romfromage.
How many muffins does this recipe yield?
This recipe makes approximately 18 servings.
How long should the raisins be soaked in rum?
For the best flavor and texture, raisins should be soaked in dark rum overnight.
What temperature should the oven be preheated to?
The oven should be preheated to 375°F (190°C).
How much dark rum is required for soaking?
The recipe calls for 1/2 cup of dark rum.
Should I discard the rum after soaking the raisins?
No, you should drain the raisins and reserve the rum to use in the muffin batter.
How much reserved rum is added to the batter?
Two tablespoons of the reserved rum are added to the wet ingredients.
What is the calorie count per muffin?
Each muffin contains approximately 150 calories.
What kind of flour is used in this recipe?
The recipe requires 2 cups of sifted all-purpose flour.
How do I incorporate the butter into the dry ingredients?
Cut the cold butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse meal.
What role does sour cream play in these muffins?
Sour cream provides moisture and a tender crumb to the muffin texture.
Is there a specific spice recommended for these muffins?
Yes, the recipe uses 1/4 teaspoon of nutmeg, with freshly grated preferred.
How long do the muffins need to bake?
Bake for 18-20 minutes until the tops are golden brown.
How do I check if the muffins are fully cooked?
A toothpick inserted into the center of a muffin should come out clean.
How full should I fill the muffin cups?
Each muffin cup should be filled about three-fourths full.
How long should muffins cool in the pan?
Let them cool in the pan for 5 minutes before moving them to a wire rack.
Are these muffins suitable for breakfast?
Yes, they are ideal for breakfast or tea time.
What toppings go well with these muffins?
They can be served with raspberry jam or a dollop of whipped cream.
How much protein is in each muffin?
Each muffin contains 2g of protein.
How much sodium is in one serving?
There is 17mg of sodium per muffin.
What is the cholesterol content per muffin?
The cholesterol content is approximately 9mg per serving.
Should the butter be room temperature?
No, the butter should be cold when cutting it into the dry ingredients.
Why shouldn't I overmix the batter?
Overmixing can result in tough muffins; fold the batter until just combined.
Can I use vanilla extract in this recipe?
Yes, the recipe calls for 3/4 teaspoon of vanilla extract.
What baking leaveners are used?
The recipe uses both 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Is salt included in the recipe?
Yes, it includes 1/4 teaspoon of salt.
How much sugar is used?
The recipe uses 1/2 cup of granulated sugar.
What Danish culinary traditions inspired this recipe?
It draws inspiration from traditional Danish sweets like romfromage and rombudding.
How many eggs are needed?
One beaten egg is required for this recipe.
What tags define this recipe?
Key tags include Danish, muffins, rum, raisins, quick breads, tea time, and baking.