Double Chocolate Rum and Raisin Muffins


The weather is cold, there's a chill in the air and most of us don't like to get out of our sheets early in the morning....a perfect time to enjoy these muffins. With a double dose of chocolate, raisins soaked in rum overnight, these muffins will give you the much needed warmth and the motivation to start your day.

I wanted to make these muffins for quite sometime now but I don't know why I kept delaying it. Now or never I thought and gave it a go. In most of the recipes, you'll find just a single chocolate flavor along with the rum soaked raisins. However, if you know me by now, I'm always after an extra dose of chocolate. So, along with cocoa powder, I used semi sweet chocolate chips which can be replaced by dark chocolate if you want to (or even white chocolate chips, though I'm not sure how that will taste).

I had soaked the raisins in rum overnight since that was my preference but you can soak them just for 15 mins and use in the recipe. Also, use a darker variety of raisins if you can. You can even substitute raisins with currants, that's going to taste fantastic as well!

Recipe Resource: Bakingyummies

Makes 12 Muffins

100 grams / 3.5 ounces raisins
1 tablespoon plus 1 teaspoon dark rum
250 grams / 9 ounces all purpose or plain flour
2 teaspoons baking powder
1/2 teaspoon soda bi carb
2 tablespoons cocoa powder
pinch of regular salt
175 grams / 6 ounces caster or superfine sugar
100 grams / 3.5 ounces semi sweet or bittersweet chocolate chips
220 ml / 7.5fl ounces milk at room temperature (I used semi skimmed but you can use whichever you have at hand)
80 ml / 2.5 ounces / 1/3 cup vegetable oil
1 large egg, lightly beaten and at room temperature

In a small bowl, combine the raisins and the rum, cover with a cling film and let stand for at least 15 mins or preferably overnight.

Preheat the oven to 220 degrees C / 430 degrees F. Line the muffin tray with paper liners or grease and flour the tray.

In a bowl, sieve together flour, baking powder, soda bi carb, cocoa powder and salt. Add sugar and whisk the dry mixture using a hand held whisk until all the ingredients are thoroughly blended. Add the chocolate chips and raisins and mix again.

In another bowl or measuring jug, beat the egg, milk and oil using the same hand held whisk.

Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients. Fold the mixture with a spatula until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it.

Divide the batter evenly among the cups. Bake the muffins in the preheated oven for 10 minutes. Reduce the oven temperature to 200 degrees C / 390 degrees F and bake for another 10 minutes or until the muffins are golden brown and are springy to the touch.

Place the muffin pan on a wire rack to cool for about 5 minutes. Remove the muffins from the pan and place on the wire rack to cool completely.

Enjoy your freshly baked and yummy Double Chocolate Rum and Raisin Muffins.

Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.

Happy Baking!!!

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