LOOKING for: Butter Rum Muffins

shirleyinadirondacksDecember 10, 2005

Hannaford makes the best muffins and I would like to make them at home. I've searched for and tried some recipes I've found on the net but they weren't right. Can anybody help me?



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Shirley, what's all in them besides rum/butter? All I can think of is adding a tablespoon of dark rum and using melted butter instead of oil as the fat in a basic muffin recipe. There's got to be more going on than that. Do they have any add-ins?

    Bookmark   December 13, 2005 at 1:49PM
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Hi Shirley,

I, too, loved the Butter Rum Muffins at Hannaford so about five years after looking everywhere for a recipe with no success I made up my own......and everyone loves them!! Hope you enjoy them also.......Pam

P.S. They freeze well also; I cool them and wrap each one individually in saran wrap.


1 1/3 cups sugar
2/3 cup soft oleo
4 eggs
2 Tablespoons baking powder (yes, this is correct)
1/4 tsp. salt
1 tsp. butter flavoring extract
1 tsp. rum flavoring extract
2 cups milk
4 cups flour
12 oz. bag butterscotch chips

Cream sugar, oleo and eggs. Add baking powder, salt, flavorings then add alternately the milk and flour. Stir in butterscotch chips. Put in greased muffin pans and bake 375 degrees for 25 mins.
12 Texas-size muffins

    Bookmark   December 13, 2005 at 6:36PM
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thanks people

I'll be trying these this afternoon

    Bookmark   December 14, 2005 at 8:47AM
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It took me longer to get to make the muffins than I figured. I made them this morning and have already eaten one. Fantastic!!! they turned out perfect. thank you so very much. I wish I could figure out how to make copycats.

I've learned that I don't suffer from insanity, I enjoy it

    Bookmark   December 17, 2005 at 8:28AM
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I'm so glad you liked the muffins; they have to be one of my favorite flavors and I really hated to pay the price for them when I could make my own dozen for a lot less money; plus they tasted as good or even better!!

I love to come up with my own unique recipes and have done so for many years. I guess I just love cooking no matter what it is, but I do a lot less now that the children are grown and gone. But it does not stop me from collecting recipes. Hubby says if I cooked every day for the rest of my life, I could never begin to cook all the recipes I have saved and he is right.

Last Christmas I put 300 of my family's treasured recipes in a database on here along with very detailed instructions and comments, printed them all out, enclosed the pages in plastic sleeves in personalized notebooks for each of my children.....they love it!! And those special recipes will be passed on for years to come. I wish I would have had something special like that when I was a young bride.

Have a wonderful night.......Pam

    Bookmark   December 17, 2005 at 3:16PM
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I can't wait to try your recipe. I just got back from running and thinking about how much I'd enjoy a butter rum muffin from Hannaford, they are just ridiculously good! So I thought, "you know what? I should find a recipe and make my own". I don't have the ingredients or time to make these today, but I will be soon - thanks for sharing! Searching for "Butter Rum muffins" didn't come up with anything hopeful, so I tried "Hannaford Butter Rum muffins" and found this! I just really can't believe it!

    Bookmark   August 6, 2006 at 10:52AM
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It has been a long time since anyone added to this thread.

I just want you to know that there are others out here that are still happy you left this recipe.

My husband was buying so many BR muffins from Hannafords that I went searching and found your recipe.

He said he could not tell the difference. Especially when I added big sugar crystals the second time I made it.

This recipe also yields 2 dozen regular sized muffins.

Today I am baking them in pint sized canning jars; and then sealing them to give as gifts. The batter appears to be similar in size to jar recipes, and they yield 8 jars. I am estimating 6-7 jars per recipe, and that is great!

Thank you again for sharing your recipe!

    Bookmark   December 13, 2007 at 1:30PM
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Please re-consider baking and sealing cakes in jars. This technique is not recommended due to a risk of bacterial growth, specifically botulism.

The attached link explains the issue.


Here is a link that might be useful: Canning Breads and Cakes?

    Bookmark   December 14, 2007 at 7:50PM
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I thought I'd search for more butter rum muffin recipes and found a butter rum cake recipe at Hannaford's site. The recipe seems to be missing the ingredients for the glaze though, but I'm sure a similar glaze with rum flavoring could be made.

Here is a link that might be useful: [Hannaford's Butter Rum Cake Recipe](http://hannaford.adplexonline.com/(S(zvrsam45eolj1e55o1mawdy2))/alt/viewrecipe.aspx?recipeid=6820)

    Bookmark   December 15, 2007 at 11:16AM
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I tried your butter rum muffin recipe and was disappointed. The color was yellow and the texture very dry and muffins were hard when cooked. The muffins @ Hannaford in Maine were of a dark texture and very moist. Do you think it might have been a spice recipe without much spice?? I really was disappointed...now i have over 2 dozen muffins which I don't really like. Does anyone have any suggestions???? We went to Maine last week...they were awesome,,,but mine?????? nope Help please

    Bookmark   November 8, 2008 at 9:09AM
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