Apple Rum Muffins
I am planning my menu for a large group of guests at my home this weekend for the Ole Miss vs. Arkansas game. The game is at 11am, which means BRUNCH! I love this Apple Rum Muffin recipe that produces a large quantity, perfect for feeding your crowd and easy to transport to your tailgate event! This was a customer favorite in the early days of my business–AKA Fresh Apple Rum Cake.
This recipe yields a variety of options for your liking: 96 mini-muffins or 24 regular muffins; 1 bundt cake; 2-3 loaves or 5-6 mini-loaves. Any way you choose, it is delicious!
- 1 c. vegetable oil
- 2 c. sugar
- 3 eggs
- 1 1/2 t. pure vanilla (I use Mexican vanilla)
- 3 c. plain flour
- 1 t. soda
- 1 t. salt
- 1 1/2 t. cinnamon
- 1 1/2 t. allspice
- 1 1/2 t. nutmeg
- 1/3 c. dark rum
- 3 c. chopped Granny Smith apples cored (not peeled)
- 1 1/3 c. chopped walnuts
- 1 c. chopped pitted dates
- 1/2 c. packed brown sugar
- 1 c. finely chopped walnuts
- 1/2 t. cinnamon
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- In electric mixer, combine and mix oil, sugar, eggs, and vanilla.
- In a separate bowl, combine flour, soda, salt, cinnamon, nutmeg, and allspice
- Gradually add flour mixture to batter mixing until well blended
- Add rum, chopped apples, walnuts, and dates and mix well.
- Combine brown sugar, cinnamon, and walnuts
Spray muffin pans with cooking spray or line with muffin baking cups. Using a small scoop, fill each well 2/3’s full. Sprinkle topping over each muffin and bake in 400 degree oven for 8-9 minutes. Immediately, turn out hot muffins onto a cooling racks. When completely cool, store in an airtight container until ready to serve. These freeze beautifully.
This recipe can be made into a loaf, bundt cake, or larger muffins. Note: When increasing the size of the cake, you must lower the oven temp. and increase the cook time. Example – A loaf or bundt cake would bake at 250 degrees for 1 1/4 – 1 1/2 hours. Larger muffins would bake at 350 degrees for about 30 minutes. Done when an inserted toothpick comes out almost clean.