Danish Rum Raisin Muffins

For an extra touch, add a dollop of whipped cream to the muffins before serving.

Serves: 18Hands-on: 15 minutesTotal: 2 hours 40 minutesDifficulty: Easy

Serves: 18


  • 1 cup raisins
  • 1 1⁄4 cups dark rum
  • 1 1⁄2 cups all-purpose flour
  • 1 1⁄2 tsps. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄2 cup granulated sugar
  • 1⁄4 cup brown sugar
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground nutmeg
  • 1⁄8 tsp. ground allspice
  • 1 stick unsalted butter
  • 2 eggs
  • 3⁄4 tsp. vanilla extract
  • 1 cup sour cream


  • Soak the raisins in the rum for 2 hours. Drain the raisins. Reserve 2 tablespoons of the rum.
  • Preheat the oven to 375°. Grease a muffin pan.
  • In a large bowl, combine the flour, baking powder, baking soda, granulated sugar, brown sugar, salt, nutmeg, and allspice. Cut in the butter and mix with your hands so that it forms coarse crumbs.
  • Lightly beat the eggs. Stir in the vanilla extract and the sour cream. Make a well in the middle of the flour and add the sour cream mixture. Stir the sour cream mixture into the flour to form a lumpy batter similar to pancake batter (do not overmix the batter). Stir in the raisins and up to 2 tablespoons rum as desired.
  • Spoon the mixture into the muffin tins, filling them approximately 3⁄4 full. Bake until the muffins are browned and a toothpick inserted in the middle comes out clean (20 to 25 minutes). Cool on a wire rack before serving.