Preheat oven to 375F (190C).

Grease muffin tins.

Cream together butter and sugar until light and fluffy.

Beat in eggs, rum, and vanilla extract until well combined.

Add milk and mix.

In a separate bowl, whisk together cinnamon, baking powder, and flour.

Gradually add the flour mixture to the butter mixture, mixing until just combined.

Gently fold in ground almonds, grated orange zest, and raisins.

Pour batter into the prepared muffin tins, filling each tin about half full.

Bake in the preheated oven for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Remove muffins from the oven and let them cool in the tins for a few minutes before transferring them to a wire rack to cool completely.