These Rum Raisin Muffins look beautiful, and they taste lush. They’re also moist and soft, a real crowd pleaser and hard to resist!
Muffins that taste like cake
Am I the only one that notices that muffins we buy from fancy cafes taste like soft plush cake? They are so indulgent that I sometimes wonder how many calories are in one muffin, but it’s probably best I didn’t know.
Homemade muffins taste like muffins, if that makes sense? Now I’ve confused myself because what does a real muffin taste like?
Let me put it this way: the muffins I’ve made at home are denser and sweeter than cake. Homemade muffins taste like quick bread, and they’re not as luscious as cupcakes.
Unless… they taste like these Chocolate Rum Raisin Muffins!
These luxurious melt-in-your-mouth chocolate muffins are loaded with juicy rum raisins and chocolate chips. Yes, Christmas has come early!
They comprise a few more ingredients than the average muffin, however, they’re still quick and easy to whip up. That’s how a muffin should be, easy and not complicated!
I used my rum-soaked raisins for that extra juicy goodness and flavour, but you could use regular raisins. Or, if you’re feeling a little naughty, substitute the raisins for another cup of chocolate chips.
Mummy’s ridiculous
WHAT HAPPENED? WHAT HAPPENED? This is Kai’s (our toddler) new thing to ask when he senses something is wrong. However, at the tender age of 2, his senses are out of whack because he asks this often. He also pretends to look bewildered until we give him an answer. It’s the cutest thing!
We’ve noticed that Kai sounds a lot like me these days. He doesn’t go to daycare and spends most of his time with me, so it’s no wonder he speaks like me. Hmm, I’m not sure if that’s a good or bad thing!
Previously, besides swearing, we didn’t watch what we said around Kai, but we should!
The other day my husband, Tomi, was commenting on something he saw on the news and exclaimed ‘That’s so ridiculous’.
The next morning, Kai and I were having our lovely breakfast together. Suddenly, out of nowhere, he screams out repeatedly ‘Mummy’s ridiculous’. Hearing this shocked me at first, but then I was impressed by how he pronounced ridiculous so clearly. Hubby of course cracked up laughing when I told him our son called me ridiculous several times that morning.
WHAT HAPPENED?! is something I want to scream out right now, actually! My website platform had an automatic update, and it stuffed up many of my settings. You’ve probably noticed my step-by-step pics are now all in one annoying column!
I run this website 100% myself and have limited knowledge of web designing and coding. So, please bear with me, I’m working hard on fixing these errors ASAP.
Excuse me while I pop open a bottle of wine because I’m feeling a little stressed!
Here are some more indulgent chocolate recipes:
After-Dinner Mints Slices
Rum Raisin Brownies
Chocolate Orange Cake
Chocolate Cherry Slice
Ingredients for Rum Raisin Muffins
Rum raisins – For this recipe, you will need 1 cup of rum raisins. To do this, place 1 cup of rum raisins in a glass jar and pour in 1/2 cup of dark rum or more to cover the raisins completely. Leave the jar at room temperature overnight. For detailed instructions and photos on how to do this, please check out my Rum and Raisin post.
Plain flour (all-purpose flour) does not have any leavening or raising agents (such as baking powder) mixed into the flour.
Chocolate chips – I used sweetened dark chocolate chips.
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How to make Rum Raisin Muffins
Step-by-step guide with photos
Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line a 24-hole muffin tin with paper cases and spray the inside of the cases lightly with oil to prevent the muffins from sticking.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In a separate large bowl/jug, whisk together the cocoa powder, coffee and hot milk together. Then whisk in the remaining wet ingredients, except for the egg. Once the mixture is smooth, whisk in the egg until combined (add in egg last so the hot milk doesn’t cook it)
Make a well in the dry ingredients and pour in the wet ingredients. Fold 4 times to combine, then add the raisins and chocolate. Continue to fold until combined so no flour is visible, but don’t over-mix the batter. Divide the batter evenly into the muffin cases and bake for 20 to 25 minutes or until a skewer comes out clean when inserted in the middle. Leave in tin for 5 minutes then remove onto a cooling rack. Let it cool completely before serving or they’ll be a little crumbly.
Leftovers – Allow the muffins to cool completely at room temperature, then transfer them into a sealed container and leave them at room temperature for 2 to 3 days. If it’s humid where you are, store them in the fridge for up to 3 to 4 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Rum Raisin Muffins (Chocolate)
Ingredients
- 1¾ cup plain flour (all purpose flour) (NOTE 1)
- 1 tsp baking powder
- 1 tsp bi-carb soda (baking soda)
- ½ tsp salt
- 1 cup rum raisins (drained) (NOTE 2)
- 1 cup chocolate chips (NOTE 3)
For the wet ingredients
- ½ cup cocoa powder (unsweetened)
- 1 tbsp instant coffee powder
- ½ cup hot milk (not boiled)
- ½ cup olive oil (mild or light)
- ½ cup brown sugar
- 1 tbsp rum (from the rum raisin jar)
- ¾ cup sour cream
- 1 large egg
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line a 24-hole muffin tin with paper cases and spray the inside of the cases lightly with oil to prevent the muffins from sticking.In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In a separate large bowl/jug, whisk together the cocoa powder, coffee and hot milk together. Then whisk in the remaining wet ingredients, except for the egg. Once the mixture is smooth, whisk in the egg until combined (add in egg last so the hot milk doesn't cook it)
- Make a well in the dry ingredients and pour in the wet ingredients. Fold 4 times to combine, then add the raisins and chocolate. Continue to fold until combined, so flour is visible, but don't over-mix the batter.
- Divide the batter evenly into the muffin cases and bake for 20 to 25 minutes or until a skewer comes out clean when inserted in the middle. Leave in tin for 5 minutes then remove onto a cooling rack. Let it cool completely before serving or they'll be a little crumbly.
