Chocolate and rum muffins
The first time I tried making these chocolate and rum muffins, I poured all the batter into the tins and ended up with it overflowing everywhere. The oven was a mess, and that burnt butter smell lingered in the kitchen for a couple of days. Now, out of habit, I always leave about a quarter of each cup empty, no matter how rushed I am. It’s a little ritual in my home, especially when I crave something nice to enjoy with a strong coffee on Sunday mornings. They don’t need to bake all day, you don’t need any special tools, and it doesn’t take up your entire afternoon. It’s one of the few things I don’t change much in the recipe because they always turn out just right.
Quick info (time, servings, difficulty level)
From the moment I take the ingredients out of the cupboard until I take them out of the tins, it takes about 45 minutes, including cooling time, although they actually bake for about 20-22 minutes. You get about 12 muffins (the large ones, which I prefer) or around 16-18 if you use smaller tins. It’s nothing complicated, and you can’t really mess it up if you follow the steps. Let’s say it’s for anyone who knows how to melt butter and whisk some eggs; it’s not rocket science.
Ingredients + quantities and roles
150 g butter – it should be fatty, 82%, otherwise, they won’t have the same texture or taste. I use it for fluffiness and flavor.
180 g chocolate with rum (usually 6 small bars, like Rom or similar) – it gives the main flavor; if you use one with a high cocoa content, they turn out more intense.
50 ml milk – I warm it a bit to help melt the butter and chocolate, and it binds the batter.
3 eggs – for structure and binding the ingredients.
150 g sugar – not too much; they aren’t overly sweet, especially since the chocolate with rum is already sweet.
175 g flour – it should be white; I don’t use whole grain here because it makes them too dense.
¾ packet of baking powder (about 7-8 g) – for rising, I always neutralize it with a few drops of lemon juice to avoid a chemical taste.
Rum essence – about a teaspoon, just for extra flavor.
Vanilla – a little, either seeds or extract, it doesn’t matter, but it shouldn’t be missing.
A pinch of salt – enhances the chocolate flavor, so don’t skip it.
Preparation method
1. I heat 50 ml of milk (not to boiling, just warm) in a bowl, then add the butter cut into pieces. I stir gently until all the butter melts. Once melted, I add the chocolate broken into chunks and mix until it melts as well. Important – keep the heat low or off so nothing burns. If you see it’s not melting perfectly, you can leave the bowl over steam or in a warm place, but don’t force it in the microwave; it won’t turn out the same.
2. In this warm mixture, I add the rum essence. I let the mixture cool for 5-10 minutes – just enough so it’s not hot, otherwise, you’ll cook the eggs in the next step, and we don’t want an omelet in our muffins.
3. Separately, I whisk the eggs with the sugar, vanilla, and salt, just with a whisk, not a mixer. It doesn’t need to be frothy, just enough to dissolve the sugar somewhat and gain volume.
4. I gradually add the chocolate mixture to the eggs, in about 3-4 batches, mixing each time. This way, you reduce the risk of the eggs curdling or cooking.
5. I mix the flour with the baking powder (neutralized with a few drops of lemon juice directly over the powder, not into the whole batter). I start to sprinkle the flour over the rest while gently mixing with the whisk, without beating too hard. If you beat too much, they turn out dense and not good.
6. I prepare the muffin tins – I grease them with butter (sometimes, when I’m in a hurry, I use paper liners, but butter works best) and pour the batter in with a spoon until they’re about ¾ full. If you overfill them, they’ll overflow while baking; I’ve had that happen enough times.
7. I put the trays in the preheated oven at 180 degrees, on the middle rack, and keep an eye on them for about 20 minutes. I test them with a toothpick, but don’t leave them too long, or they’ll dry out quickly. If you see they’re cracking too much on top, the oven might be too hot, so lower the temperature a bit.
8. I let them cool for about 10 minutes in the tins; if I take them out immediately, they break. After that, I transfer them to a cooling rack (or onto paper if I don’t feel like washing more dishes).
Why I make this recipe often
I like to have them around because they last a few days without drying out. You can take them on the go; they’re great for breakfast or with coffee, plus if someone drops by unexpectedly, you don’t have to worry about not having something sweet on hand. They never last long enough to spoil; they always disappear first. And last but not least, the smell when you bake them really changes the atmosphere. I don’t know if it’s the nostalgia of the chocolate and rum flavor, but in my family, they’re requested for every birthday or when guests are expected on short notice.
Tips, variations, and serving ideas
Useful tips and common mistakes
- Don’t heat the milk and butter mixture too much; the chocolate can burn and take on a bitter taste. It’s better to melt it slowly than quickly at high temperature.
- If you’re using muffin liners, still grease them a little with butter; otherwise, they stick. I’ve experienced that, and they don’t come off nicely.
- Flour should always be added at the end to prevent too much gluten from forming. This keeps them fluffy.
- Don’t skimp on eggs or butter, as they’ll turn out dry and crumbly. I’ve tried reducing the amount, but it’s not worth it.
- While baking, don’t open the oven door in the first 15 minutes. They’ll sink and won’t rise again; I’ve had that happen, and it can’t be fixed.
Substitutions and adaptations
- If you don’t have chocolate with rum, you can use any dark or milk chocolate, plus a teaspoon of rum (essence or alcohol, for adults). It works fine with bitter chocolate, but don’t add too much essence, or it becomes artificial.
- For a gluten-free version, I once tried a gluten-free flour mix (from Schär, if you want a brand), but classic flour is still better. They turn out a bit denser, but they’re still edible. Add 1-2 extra tablespoons of milk.
- You can reduce the sugar to 120 g if you don’t want them too sweet, but below that, I don’t recommend, because the chocolate with rum isn’t that bitter.
- For a dairy-free version, you can replace the butter with coconut oil and the milk with any plant-based milk (but you won’t have the same taste, to be honest).
- One idea: add some grated orange zest or a few chopped nuts for texture if you want to change them up a bit.
- For small children, I would use plain chocolate, not the rum-flavored one, and add more vanilla essence.
Recipe variations
- You can place a small piece of chocolate in the center of each muffin before baking for a surprise. It works well with white chocolate.
- If you’re in the mood for even more flavor, you can also try adding a bit of cinnamon or anise to the batter, but don’t overdo it.
- They also work well with raisins or dried cranberries if you want a different texture.
- For festive muffins, you can glaze them with melted chocolate or dust them with powdered sugar.
Serving ideas
- I like them cold and plain, but they go excellently with whipped cream or a dollop of cold sour cream on the side.
- If you want a more special dessert, serve them with a scoop of vanilla ice cream and fresh fruit.
- For breakfast, with plain coffee or black tea.
- You can turn them into a quick dessert platter with fruit and cream cheese.
Frequently asked questions
Can I use margarine instead of butter?
I don’t recommend it. I’ve tried it, and it doesn’t have the same taste or texture. If you don’t have butter, it’s better to use coconut oil or even a little vegetable oil, but they won’t be the same.
Can I use just plain chocolate without rum flavor?
Yes, for sure. The muffins turn out good with dark or milk chocolate. If you still want the rum flavor, add a teaspoon of essence.
Do I really have to neutralize the baking powder with lemon?
It helps a lot to avoid a weird baking powder taste. It’s not mandatory, but you can really notice the difference in flavor and how fluffy they turn out. If you don’t have lemon, white vinegar works too, just a drop.
How do I know when the muffins are done?
Do the toothpick test: if it comes out clean, they’re ready. It’s important not to leave them too long, or they’ll dry out. Usually, after 20 minutes is enough.
Can I freeze the muffins?
Yes, after they cool completely, you can put them in bags in the freezer. When you want to eat them, let them sit at room temperature or reheat them for a few minutes in the oven. The texture won’t be exactly the same as fresh, but the taste remains.
Nutritional values (approximate)
These muffins are substantial; they’re not diet food, but they’re not calorie bombs if you eat one or two and not half a tray. A large muffin (from 12, with the above ingredients) has about 230-260 kcal, with about 12-14 g of fat (mostly from butter and chocolate), 28-32 g of carbohydrates, and 4-5 g of protein. The sugar isn’t too much, and if you want to reduce it, you can use less. They don’t contain fiber or important micronutrients (just a bit of calcium and magnesium from the chocolate). If you eat them for breakfast or as a dessert, there are no issues; you won’t feel the need to snack on more sweets afterward.
How to store and reheat
These muffins last at room temperature for about 3 days in a sealed container (or under a clean towel if you don’t have a container). After 2 days, they lose some fluffiness, but they remain good, especially if you warm them for 10 seconds in the microwave or 2-3 minutes in a preheated oven. If you want to keep them longer, put them in the fridge, but they will harden a bit. They are best consumed in the first two days when they’re still slightly moist. For freezing, as mentioned above, they don’t lose their flavor, but the texture changes slightly upon thawing, especially if you reheat them in the oven – they become crispy on the outside, which isn’t bad, but it’s not like when they’re fresh. I sometimes put one in the air fryer to reheat – 2 minutes at 160 degrees, and it comes out really nice, almost as if just made.
In 50 ml of warm milk, melt 150 g of butter and then add the chocolate. Mix well, it should not boil but just be hot enough to melt the chocolate, and add the rum essence. Let the bowl cool slightly. Beat the eggs with the sugar, vanilla, and a pinch of salt, then gradually add the chocolate mixture and mix well after each addition. I used a whisk instead of an electric mixer. Next, we will add the flour and the baking powder dissolved with a few drops of lemon juice. Grease the molds with butter (or oil) and fill them with a spoonful of the mixture (do not fill to the top, just up to 3/4). Bake the muffins for 20 minutes at 180 degrees. Let them cool and only then remove them from the molds (if they are hot, they may break). Serve the muffins with pleasure and joy... they are great :)
Ingredients: 150 g butter, 175 g flour, 150 g sugar, 3 eggs, 180 g rum chocolate (6 chocolates), rum essence, vanilla, 3/4 packet baking powder dissolved with a few drops of lemon, a pinch of salt, 50 ml sweet milk.
