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Butter Tart Muffins

Rated as 4.62 out of 5 Stars

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

35 m servings 295 cals
Original recipe yields 12 servings (12 muffins)

Directions

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  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.

Nutrition Facts


Per Serving: 295 calories; 12.1 g fat; 44.6 g carbohydrates; 4.4 g protein; 52 mg cholesterol; 259 mg sodium. Full nutrition

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Reviews

Read all reviews 64
  1. 77 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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...

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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...

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 ...

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...

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!

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...

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...

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...

These were really yummy, easy to make, and held their moisture the next day. I would make them again.

Very easy and quick to make. Delicious!! These muffins were wonderful for breakfast and were a nice change from blueberry.