Best 6 Chocolate Rum N Raisin Muffins Recipes

RUM RAISIN MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CHOCOLATE RUM ‘N’ RAISIN MUFFINS

Steps:

• 1. Preheat oven to moderately hot. Grease 12-hole muffin pan. 2. Place raisins and rum in small bowl; stand 10 minutes. 3. Sift flour and cocoa into large bowl; stir in sugar and chocolate, then raisin mixture and combined eggs, butter and buttermilk. Spoon mixture into prepared pan. Bake in moderately hot oven about 20 minutes. Makes 12 Per Serving 15.1g fat; 1675kj

LIGHT CHOCOLATE RAISIN MUFFINS

Steps:

• Preheat oven to 150 degrees/ Gas Mark 2. Grease 12 muffin tins or 15 muffin cases with butter.
• In a bowl, put in the flour and egg. In another separate bowl, put in the butter and sugar, and mix until blended.
• In the butter and sugar mix, pour in the powder. And mix until a light brown colour comes in. Pour into the flour and egg mix and add the milk.
• Whisk until the mixture is near creamy and there are little lumps. Then add the raisins. Whisk again until the mixture is creamy and there are no lumps.
• Fill the muffin tins or cases 2/3 of the way. For the best results, leave the batter for 3-4 minutes.
• Put the tins/muffin cases in the oven, and bake for 15-25 minutes.

RUM-RAISIN MUFFINS

Steps:

• Soak raisins and currants in rum to cover overnight, stirring occasionally.
• Preheat oven to 400 degrees.
• Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
• Drain fruit, reserving rum.
• Mix flour, sugar,baking powder, baking soda,salt and nutmeg in large bowl.
• Cut in butter until coarse meal forms; mix in fruit.
• Whisk sour cream,egg,vanilla and 2 tablespoons reserved rum in medium bowl until smooth.
• Make well in center of dry ingredients, add sour cream mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
• Spoon batter into prepared cups, filling each 3/4 full.
• Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
• Cool 5 minutes in pan.
• Meanwhile prepare glaze:.
• In small bowl, combine sugar, lemon juice and enough reserved rum (about 1 tablespoon) to make medium-thin glaze.
• Remove muffins from pan;spread glaze over top.
• Serve warm or room temperature.

RUM RAISIN MUFFINS

Steps:

• 1. Preheat the oven to 375°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

RUM AND RAISIN MUFFINS

Steps:

• Put the raisins in a bowl or kilner jar, add the rum and leave to soak for at least 1-2 weeks (the longer the better!)
• Preheat the oven to 200C. Line a muffin tin with 12 paper cases.
• Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar.
• Beat the eggs, milk and melted butter together in a separate bowl. Make a well in the centre of the dry ingredients. Pour in the beaten liquid ingredients and add the soaked raisins with the soaking rum. Stir gently until just combined, do not over-mix.
• Spoon the mixture into the prepared muffin cases and bake in the oven for about 20mins until well-risen, golden brown and firm to the touch.
• Leave the muffins to cool in the tin for 5 mins then transfer to a wire rack to cool completely.
• To make the icing, mix together the butter, icing sugar, rum and milk until smooth and creamy. Spoon equally on to the top of each muffin and sprinkle with the grated chocolate. Enjoy!