I can never resist eating a butter tart, the classic Canadian dessert! I was curious to see how the flavour would transfer over to a muffin. The verdict? Success! These Butter Tart Muffins taste almost as good as the quintessential dessert.
These muffins taste amazing served slightly warm. And they really do taste like a butter tart! They are sweet with little bits of walnut crunch. They don’t last long either!
Sign up for our newsletter & get a free e-cookbook.
If you are craving a butter tart, but don’t feel like dealing with pastry, try these butter tart muffins. I think you’ll find they are the next best thing!
You’ll also like these Pecan Butter Tart Buns.
Butter Tart Muffins
These muffins transform the quintessential Canadian dessert into an easy treat – without having to fuss with pastry! Served warm, they are irresistible.
Ingredients
- 1 1/2 cups raisins
- 3/4 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 cups walnuts, chopped
- 1/4 cup maple syrup
- pinch of salt
Instructions
- Add sugar, raisins, butter, eggs, milk and vanilla extract to a pot on the stove over medium heat. Cook, stirring constantly, until mixture thickens and begins to bubble. Remove from heat and place uncovered in the fridge to cool down.
- Preheat oven to 375F. Add liners to a muffin pan and set aside.
- Stir together flour, baking soda and baking powder in a bowl. Make a well in the centre and pour in warm raisin mixture. Stir to combine. Then add walnuts and mix together
- Spoon batter evenly into muffin pan. Bake for about 15 to 17 minutes, or until a toothpick comes out clean from centre of a muffin.
- Remove from oven and immediately pour maple syrup on top of each muffin. Cool for 10 minutes in the pan and then remove them to cool on a wire rack. Serve warm.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 384mgCarbohydrates: 46gFiber: 1gSugar: 28gProtein: 4g
Doris Calvert says
My husband will go crazy, his favorite desert is Butter Tarts , going to surpris him, we tried a few of your favorite recipies and we loved EVERY one, so thanks it’s nice to have new ideas!
Shirley OFlynn says
I have to make these for my husband. He will love these!
olga says
Just pulled these out of the oven! They smell delicious! The only change I made to the recipe was to use brown sugar instead of white, just like butter tart filling!
Barbie says
Hi, your recipe says to add raisins in 2 places…do you put them on the stove with the first mixture, or later with the walnuts? Thanks
Stacie says
Thanks for the heads up! That was a typo in the recipe. The raisins are added in step one only.
Pamela Weber says
Hey there Stacie!!! Great to see a fellow Ontarian doing great things here on Pinterest! I realized I cannot Pin this recipe to my board……is this a technicality issue? LOL I’m not great with commputers really so LMk if you can help!
Stacie says
Hey! Nice to meet you and glad you found my site!!! It was a glitch on Pinterest’s end today and I was having issues as well. I think it’s resolved now. Fingers crossed!
Diane says
I made these today. Super easy, but is it normal for the eggs to almost “scramble” in the raisin/butter/sugar mixture? I haven’t tasted them yet, can I expect to find bits of scrambled egg in these muffins?!?!
Joan says
I could taste the baking power and soda. One of each would have been enough.