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Butter Tart Muffins

Butter Tart Muffins

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Joanne Emmons

Joanne Emmons

This recipe won first place in a contest in Canada. Wonderful dessert muffin!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
  3. Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
  4. Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MARIAN THOMPSON
24

MARIAN THOMPSON

9/2/2003

Without a doubt, the finest muffin/butter tarts I've ever eaten. I replaced the 1/2 C. of regular flour with a 1/2 C. cake flour to give them some lightness, but other than that *****! Chef Marian Thompson

COASTALSUM
16

COASTALSUM

11/10/2003

I know I have written review for this recipe before, but since then I have made at least three more batches & I found that the longer you leave these in the oven, the more flavorful & less eggy they before (I left them in the oven for 30 min once by accident, & they actually turned out very well). Now I tend to bake them for at least 25 min instead of 15 to 17.

YUMMYBAKIN
14

YUMMYBAKIN

5/1/2004

These are super! They are very filling. I've lost count how many times I've made these. Thought it was time to review! I used a little over 3/4 cup sugar. I do bake them for at least 25 min at 350 degrees instead of 15 to 17 at 375 degrees and they have always turned out perfect. Great warm or cool!

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