Butter Tart Muffins

Butter Tart Muffins


"Muffins as tasty as butter tarts without the calories. Rum or butterscotch flavorings make tasty variations."


servings 296 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Place raisins, sugar, butter, slightly beaten 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. Cool slightly, uncovered, in the refrigerator.
  2. Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.
  3. Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.
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  1. 29 Ratings


These muffins are fabulous! My whole family loved them and they have become part of my regular muffin baking. Very easy and yes they really so taste like butter tarts. I have made them with a...

Thanks, HeleJean - Great Muffins! I just made these this morning for an art class my sister gives up here in the canyon. I followed the recipe step-by-step, making only those adjustments I norma...

Very tasty and easy! They really do taste like butter tarts and they work fine without the nuts or raisins. You don't need nearly that much corn syrup on the top.

I had all the ingredients on hand so I thought I'd check these muffins out. I may have cooked the raisin mixture too long or maybe I didn't cool it in the fridge long enough. In any event, my...

Meh, these were ok.

it was okay, too many raisins everywhere and the corn styrup just ran off the top of the muffins.

Very easy recipe!! The texture is incredibly soft and I love how the raisins give this natural sweetness to the flavour. and oh, I didn't use corn syrup and walnuts. but still, it turns out grea...

I forgot to add the syrup when I made these and they still came out moist and delish! Thank you for a wonderful recipe.

very good muffins served warm, but still serviceable at room temperature on an everyday breakfast table. I put macadamia nuts instead of walnuts, and it turned out all right: I think they even ...