Hi all. I just found and joined with the hope someone could give me advice on baking a decent Butter Rum Muffin. Some background: my wife loves the big 4 inch Butter Rum muffins sold at the local Foodtown. They supposedly bake them there, but they don't really have a bakery so I'm suspicious. Anyway, I agree they taste very good - moist, nicely browned, large overflowing tops. The problem is the store stopped carrying Butter Rum. So I volunteered to bake them for her. I found a recipe on-line and have produced 6 really awful batches. I've done as much research as I can and found a few tips. I follow the muffin technique for combining the ingredients, just folding by hand enough to mix, 12 strokes, lumpy but no dry ingredients. I've tinkered with the basic receipt and compared to other muffin receipt variations. I've adjusted the baking temperature and time. Still lousy muffins - too oily and dense, don't break apart like a muffin should, never a nice brown top, quickly go stale, not that you'd relish eating them a day later (yuck). I'm about to give up. Please help! Here's the base recipe I'm working with: 1 1/3 Cups White Sugar 2/3 Cup Watkins Original Grapeseed Oil 4 Eggs 2 Tbsp. Watkins Baking Powder 1 teas. Watkins Butter Extract 1 teas. Watkins Rum Extract 2 Cups Milk 4 Cups Flour 12 oz. Bag Butterscotch Chips Bake 375 degrees for 25 minutes. As noted above, I've compared to other muffin recipes and tired adjusting the sugar to flower ratio, adding more baking powder, reducing the oil, without any improvement. I haven't used any Watkins branded products, only generic products. I used regular oil instead of grapeseed oil. They just don't turn out like a muffin should and it getting frustrating tossing them. I haven't tried butter instead of oil. My baking powder is old. (Does baking powder ever go bad.) I'm using a large size muffin pan, about 3.5". Any ideas about what I should do for some success in baking a tasty muffin you'd actually enjoy eating? They also are turning out pale on top. What's the secret to have them brown on top? Another nuisance: The butterscotch chips act like little volcanoes. The chips melt and erupt, running to the edge of the pan cup, leaving an empty crater where the chips were. How do you stop that from happening? Another question: How do the commercial or professional bakers get the large top that overhangs the cup? My guess is they overfill the cup and the batter overflows while baking. How full should the cup be to get this result? Thanks for any advice you can offer.