Rum & Brown Sugar Banana Muffins
Prep time
Cook time
Total time
Perfect banana muffins made with caramelized brown sugar and a touch of dark rum.
Serves: 24-28 muffins
For the Bananas:
  • 2 tablespoons + 1 tablespoon unsalted butter, cubed and divided
  • 4 bananas
  • ½ cup brown sugar
  • 3 tablespoons dark rum (feel free to sub in bourbon)
  • ¼ teaspoon ground cinnamon
For the Muffins:
  • 1 cup (2 sticks) butter, room temperature and cubed
  • 2½ cups packed brown sugar
  • 4 eggs
  • ⅓ cup whole milk
  • 1 teaspoon vanilla
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon ground cinnamon
  • raw sugar, for sprinkling (optional)
  1. Preheat your oven to 425 degrees F. Place 2 tablespoons of cubed butter in the bottom of a heavy bottomed, oven proof pot or pan. Add in your bananas, then your brown sugar, rum, cinnamon and an additional tablespoon of cubed butter. Roast the bananas in the oven for 10 minutes, then turn the bananas over and roast for another 8-10 minutes, until the brown sugar is bubbling and golden. Remove from the oven, allow to cool slightly, then mash the banana mixture together and set aside.
  2. Reduce the oven's temperature to 375 degrees F. Beat together the butter and brown sugar until creamed and well mixed, at least 3 minutes. Add in the eggs, one at a time, followed by the milk and the vanilla, scraping down the sides of the bowl as needed. Add in the mashed banana mixture. Mix together the flour and baking soda, then add to the wet mixture, mixing until just moistened. If the batter looks too thick, add a tablespoon or two more milk.
  3. Grease and/or line 24-28 muffin cups. Fill the muffin cups ¾ of the way full, then sprinkle generously with raw sugar. Bake for 18-20 minutes, until golden and set. Allow to cool slightly before removing from the pans. Serve warm or once cooled, store in an air tight container at room temperature for up to 5 days.
Recipe by The Crepes of Wrath at