# What's wrong with Rum Muffins?

**URL:** <https://boards.straightdope.com/t/whats-wrong-with-rum-muffins/523405>\
**Category:** Cafe Society\
**Created:** [January 2, 2010, 4:24pm UTC](https://boards.straightdope.com/t/whats-wrong-with-rum-muffins/523405 "2010-01-02T16:24:04Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![handsomeharry](https://avatars.discourse-cdn.com/v4/letter/h/e9c0ed/32.png) [@handsomeharry](https://boards.straightdope.com/u/handsomeharry)\
**Post date:** [January 2, 2010, 4:24pm UTC](https://boards.straightdope.com/t/whats-wrong-with-rum-muffins/523405/1 "2010-01-02T16:24:04Z")

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If I make a traditional rum cake, can’t I just go ahead and make them into muffins, and spread the icing/rum over them and have just about the same effect?  
Or, am I missing something?

Thanks,  
hh

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**Author:** ![Wile\_E](https://avatars.discourse-cdn.com/v4/letter/w/c37758/32.png) [@Wile\_E](https://boards.straightdope.com/u/Wile_E)\
**Post date:** [January 3, 2010, 1:23am UTC](https://boards.straightdope.com/t/whats-wrong-with-rum-muffins/523405/2 "2010-01-03T01:23:32Z")

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Bumping this because I could certainly get behind portable rum cakes (but not while driving). I am not an expert but I think muffins require less baking time and/or temperatures.

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**Author:** ![freckafree](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/freckafree/32/3050_2.png) [@freckafree](https://boards.straightdope.com/u/freckafree)\
**Post date:** [January 3, 2010, 1:27am UTC](https://boards.straightdope.com/t/whats-wrong-with-rum-muffins/523405/3 "2010-01-03T01:27:07Z")

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Post the recipe for your rum cake. It’s really difficult to say how to adjust a recipe to muffin size without seeing the recipe.

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**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\
**Post date:** [January 3, 2010, 1:50am UTC](https://boards.straightdope.com/t/whats-wrong-with-rum-muffins/523405/4 "2010-01-03T01:50:42Z")

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Pretty easy, just leave your cupcakes in the tin. Poke and perforate the tops of your baked and cooled muffins (dense, fruity, and nutty) with a fork or chopstick. Pour and saturate with up to 4 Tbsp. of rum per cup/ cake- overflowing… be generousm they will take and gold a lot of spirit. Cover and let sit for a day or two.

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**Author:** ![handsomeharry](https://avatars.discourse-cdn.com/v4/letter/h/e9c0ed/32.png) [@handsomeharry](https://boards.straightdope.com/u/handsomeharry)\
**Post date:** [January 19, 2010, 3:14am UTC](https://boards.straightdope.com/t/whats-wrong-with-rum-muffins/523405/5 "2010-01-19T03:14:02Z")

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Thanks, guys. I had forgot that i had this post. holiday season, and all.

hh

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**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\
**Post date:** [January 19, 2010, 9:23am UTC](https://boards.straightdope.com/t/whats-wrong-with-rum-muffins/523405/6 "2010-01-19T09:23:45Z")

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Cakes that require longer cooking times - fruit cakes especially - don’t always translate into muffins or cup cakes - they tend to dry out rather than cook, but sponge-type cakes that are fairly quick to cook should be OK. You will probably need to adjust the oven time (and maybe the temperature, a bit) downwards to avoid burning them.