-
-
My review
Butter Tart Muffins
Joanne Emmons
"This recipe won first place in a contest in Canada. Wonderful dessert muffin!"
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 295Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6477 Ratings
-
-
-
-
-
Most helpful positive review
4/30/2001
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 Ma...
Most helpful critical review
9/19/2001
These muffins were okay. Interesting flavour. Didn't think they really tasted like butter tarts. They didn't all get eaten which is unusual in our house. They were a bit dry. May have been be...
Most helpful
Most positive
Least positive
Newest
4/30/2001
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 Ma...
6/22/2003
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 ...
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...
4/28/2002
This is the next best thing to butter tarts! They are moist and yummy and easy to make! They were a huge hit at home and work!
12/30/2010
They came out tasting fantastic, dispite the fact that I screwed them up a little bit. Distracted by my mother who came over to chat, I accidently added the baking soda into the rasin mix on th...
9/19/2001
These muffins were okay. Interesting flavour. Didn't think they really tasted like butter tarts. They didn't all get eaten which is unusual in our house. They were a bit dry. May have been be...
11/16/2010
I had never heard of a Butter Tart before trying this recipe. However, after trying these little bites of heaven, I feel I may need to look into Butter Tarts. The unique preperation for these mu...
5/24/2002
These were really yummy, easy to make, and held their moisture the next day. I would make them again.
6/3/2001
Very easy and quick to make. Delicious!! These muffins were wonderful for breakfast and were a nice change from blueberry.