Danish Rum Raisin Muffins

Vicki Butts (lazyme)


From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe.

Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea. Serve them with raspberry jam or whipped cream for real Danish appeal.


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14 muffins
15 Min
20 Min


  • 1 c
  • 1/2 c
    dark rum
  • 2 c
    all purpose flour
  • 1/2 c
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/4 tsp
  • 6 Tbsp
    butter (3/4 stick)
  • 1 c
    sour cream
  • 1
  • 3/4 tsp

How to Make Danish Rum Raisin Muffins


  1. Soak the raisins in the dark rum overnight.
  2. Drain raisins, reserving rum.
  3. Mix dry ingredients in large bowl.
  4. Cut in butter until coarse meal forms.
  5. Mix in raisins.
  6. Whisk sour cream, egg, vanilla and two tablespoons rum until smooth. (Reserved rum from soaking raisins).
  7. Make a well in center of dry ingredients and pour in cream and egg mixture.
  8. Fill muffin pans three-fourths full and bake until brown. The batter will be quite thick.
  9. Bake at 375 degrees 20 minutes.

Printable Recipe Card

About Danish Rum Raisin Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: Scandinavian

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