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Rum Raisin Muffins

Rum Raisin Muffins (Chocolate)

Catalina T
These Rum Raisin Muffins look beautiful, and they taste lush. They're also moist and soft, a real crowd please and hard to resist!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Snack
Cuisine Western
Servings 12 Muffins
Calories 345 kcal

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.
    dry ingredients
  • 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)
    wet ingredients
  • 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.
    Rum Raisin Muffins
  • 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.
    Rum Raisin Muffins

Notes

(NOTE 1) Plain flour (all-purpose flour) does not have any leavening or raising agents (such as baking powder) mixed into the flour.
(NOTE 2) 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.
(NOTE 3) Chocolate chips - I used sweetened dark chocolate chips.
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.

Nutrition

Serving: 1muffinCalories: 345kcalCarbohydrates: 46gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.002gCholesterol: 25mgSodium: 245mgPotassium: 283mgFiber: 3gSugar: 19gVitamin A: 129IUVitamin C: 1mgCalcium: 79mgIron: 2mg