How to Make Rum Muffins

Lady: Where are we going Darren? Darren: We need to go to the grocery store. Hello, welcome to our rumriffic episode of “Making it with Darren.” I am your host Darren Barr. And we are here doing some really awesome rum muffins. You know, I’ve done rum cakes and bundt pans and all sorts of different rum desserts. But rum muffins are awesome. This is something I did, I was up north in Fremont with the guys from Sanger doing a really great beer pairing for dessert was rum muffins. Some really great stout lagers and we even did a stout float which was a killer. But I wanted to actually take you through and show you how to make these really delicious, really easy rum muffins. So we’re going to start with just a simple yellow cake mix and this actually has pudding in the mix. Pillsbury does that really well. It’s got one cup of pudding in the mix. And we’re going to actually follow the directions on the back and just make one quick alteration and that’s going to be it. So we’ve got our cake mix right here. And we need a third of a cup of corn oil. And add that. We’re going to do three eggs and then half a cup of water. Then we’re going to go with half a cup of Myers’s Rum. This is dark rum. This stuff is awesome. It’s got the best taste, best flavor, really rich. This is great for baking. So we’re going to do a half cup of this. Oh, excellent. Now the recipe for regular yellow cake mix calls for one cup of water. So what we’ve done is we basically split the water, and gone half rum, half water. And then we’re just going to mix this up really good. Now, when we’re done beating this, we’re going to pour this into these Texas size muffin tins and we’re going to bake it for about 25 minutes. That was the last one. Now, I’ll add a little bit more. You want this to be about two-thirds of the way up to the top. You can see here. So we’re going to just top these with some chocolate coins because they’re really going to give a nice contrast and texture. Awesome, this is great. So what we’re going to do is we’ll throw this in the oven for about 23 to 25 minutes. And they’re going to rise up, I hope. And then what we’ll do is we’ll make a really nice rum glaze that we’re going to pour all over these which is really potent and they’re really good. So we are back. And we’re making our rum sauce. We have a stick of butter melting down in here. And this rum sauce is really simple and it’s really potent but it’s great. It soaks into these little muffins, and it really makes it moist and juicy. We’ve got one stick of butter melting down. We’re going to add a cup of sugar. There’s no account for calories here guys. It’s just how it is. Alright, and then we’ve got a quarter cup of water. Now, we’re just going to whisk this all together. And this is going to cook probably for about five minutes on the stove until it gets nice and bubbly, because we basically we want this to thicken up on this nice sugary glaze. So I’m just going to keep mixing and whisking here until it’s all nice and melted in. This is getting nice and bubbly here. We know that it’s starting to thicken up. So we’ve been cooking probably for five minutes here. It’s really bubbly. What we’ll do now is we’re just going to take it off the heat and keep mixing it. And right in, while it’s still hot, we’re going to pour in our half cup of rum. So a little bit of it is going to be cooked out. Not much so we’re going to have really a strong flavor. You just whisk this for another minute here. Great, that’s our rum glaze. It’s that simple. It’s been 25 minutes, our rum muffins are done. I’m going to pull this out. Take a look, these are really nice beautifully done. We’re just going to pull them out of the little paper casing, and put it onto our plate. And we’ve got some of our sauce. Now it may still be thin, your sauce, if it’s hot but as it cools off, it will thicken up. But you want it to be somewhat thin so it can absorb into the muffin. The reason the texture on the muffin is so good is because once you peel that paper away, it’s really coarse and porous underneath. And what will happen is it will all get sucked up into the bottom of the muffin. So we’re just going to pour a couple spoonfuls over like that. And that’s it. That is our rum muffin, delicious. With all our stuff guys, you can check out great beer pairing at seltzer.com. The four recipe will be available on my site, darrenbarr.com. Check us out. I hope you guys enjoy. Have a safe night.