Preheat the oven to 375 degrees F and grease a 12-cup muffin pan.
In a medium bowl, combine flour, cinnamon, and baking powder until combined.
In a large mixing bowl with a handheld mixer or whisk combines the butter and sugar until light and fluffy (2-3 minutes).
Beat in the eggs, rum, vanilla, and milk until combined (about 1-minute).
Add the dry ingredients into the wet ingredients and mix until just combined.
Gently fold the almonds, orange zest, and raisins into the batter using a rubber spatula.
Spoon the batter into prepared muffin tins, filling each ¾ of the way full.
Bake in preheated oven for 15-17 minutes or until muffins are lightly browned on top and a toothpick inserted in the middle of a muffin comes out clean.