hese Belize sweet potato rum tres muffins were born from my love of old family bakes and a splash of boldness. Sweet potatoes always meant comfort growing up—but when I visited Belize, I tasted a rum cake that changed everything. So I came home, grabbed my mixing bowl, and combined both stories.
The result? Muffins that are warmly spiced, gently boozy, and completely irresistible. Moist from the sweet potato, with just enough rum to feel celebratory—this recipe is a keeper.
They pair beautifully with cozy mains like our Delicious Lasagna Baked Potato or a comforting Avocado Mozzarella and Tomato Grilled Cheese.
Table of Contents
Table of Contents
How to Make Belize Sweet Potato Rum Tres Muffins
These Belize sweet potato rum tres muffins come together with simple pantry staples and a splash of dark rum to bring warmth, richness, and a tender crumb.
Ingredients Belize Sweet Potato Rum Tres Muffins
- 1 cup mashed sweet potatoes (cooked and cooled)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup dark rum
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup chopped walnuts or pecans (optional)
Instructions Belize Sweet Potato Rum Tres Muffins
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a large bowl, combine mashed sweet potatoes, brown sugar, and granulated sugar.
- Add oil, eggs, rum, and vanilla. Stir until smooth and fully blended.
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into the wet mixture. Don’t overmix.
- Fold in nuts, if using.
- Spoon batter into muffin cups, about ⅔ full.
- Bake for 18–20 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
These muffins also make a lovely side to a fun drink like the Bite Me Baby Shark Cocktail or a whimsical dessert like Pink Pony Jello Shots.
How to Serve & Twist These Muffins
Warm Ways to Serve
These Belize sweet potato rum tres muffins are best served slightly warm, when the spices bloom and the crumb is tender. Try them with a little whipped butter or drizzle of honey. They pair beautifully with a hot coffee or even a splash of dark rum for grown-up brunch.Belize Sweet Potato Rum Tres Muffins.
Variations Worth Trying
Want to dial up the flavor? Swap chopped pecans for dried cranberries, or fold in a bit of orange zest for citrus lift. For a rum-soaked twist, brush the tops with a little extra rum right after baking.
Looking for a creative dessert spread? Try these muffins alongside our Biscoff Lasagna for a spicy-sweet combo that surprises guests.
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FAQs About Belize Sweet Potato Rum Tres Muffins
Can I use canned sweet potatoes for sweet potato muffins?
Yes! Just make sure they’re unsweetened and well-drained. Canned sweet potatoes work great and save prep time for these Belize sweet potato rum tres muffins.
Does the alcohol in rum muffins bake out completely?
Most of the alcohol bakes out during the 18–20 minute cook time, but a small amount may remain. It adds flavor more than potency.
How do I keep sweet potato muffins moist?
The oil, mashed sweet potatoes, and brown sugar all help lock in moisture. Store muffins in an airtight container for up to 3 days.
Can I freeze these muffins for later?
Absolutely. Wrap each muffin tightly and freeze for up to 2 months. Just thaw at room temp or warm in the oven before serving.
Conclusion Belize Sweet Potato Rum Tres Muffins
These Belize sweet potato rum tres muffins blend warm spice, soft sweetness, and a whisper of rum into one unforgettable bite. Whether you’re baking for brunch, gifting a batch, or pairing it with something bold like the Pink Pony Jello Shots, they always deliver big flavor in a small package.
Print
Belize Sweet Potato Rum Tres Muffins – Spiced, Moist & Easy
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 12 muffins 1x
- Category: Baking
- Method: Mixing & Baking
- Cuisine: Caribbean
- Diet: Vegetarian
Description
Belize Sweet Potato Rum Tres Muffins are warmly spiced, incredibly moist, and have just enough dark rum to make each bite memorable.
Ingredients
1 cup mashed sweet potatoes (cooked and cooled)
½ cup brown sugar
¼ cup granulated sugar
½ cup vegetable oil
2 large eggs
¼ cup dark rum
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup chopped walnuts or pecans (optional)
Instructions
1. Preheat oven to 350°F and prepare a muffin tin.
2. Mix mashed sweet potatoes, brown sugar, and granulated sugar.
3. Add oil, eggs, rum, and vanilla; mix well.
4. Whisk dry ingredients in a separate bowl.
5. Gradually mix dry into wet, being careful not to overmix.
6. Fold in chopped nuts if using.
7. Spoon batter into liners, about ⅔ full.
8. Bake 18–20 minutes until a toothpick comes out clean.
9. Cool muffins on a rack before serving.
Notes
For a deeper rum flavor, brush the tops lightly with rum after baking. These freeze well and reheat beautifully.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
Keywords: Belize sweet potato rum tres muffins, spiced muffins, Caribbean baked treats
