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

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

294.7 calories; 4.4 g protein; 44.6 g carbohydrates; 52.1 mg cholesterol; 259.5 mg sodium. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2003
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 Read More
(26)

Most helpful critical review

Rating: 3 stars
03/29/2003
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 better if I had cooked them a minute or so less. Read More
(8)
80 Ratings
  • 5 star values: 56
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/02/2003
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 Read More
(26)
Rating: 5 stars
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. Read More
(16)
Rating: 5 stars
05/01/2004
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! Read More
(14)
Advertisement
Rating: 5 stars
03/28/2003
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! Read More
(11)
Rating: 4 stars
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 the stove. Oops! Then when mixing the batter it became a very strange texture I could only describe as gluey with little white chunks in it. I'm not sure if that's how it's suppose to be or not but as I said they taste pretty darn good. My grand-mother loves them (she is a buttertart fanatic!) so I will definitely make these again. Read More
(8)
Rating: 3 stars
03/28/2003
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 better if I had cooked them a minute or so less. Read More
(8)
Advertisement
Rating: 5 stars
11/20/2010
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 muffins make them a nice change from your run-of-the-mill blueberry variety. Some reviewers noted that the maple flavor wasn't strong...I used pure maple syrup and it really takes these muffins to the next level! I took these into work and they were gone in no time. I will definitely make these again! Read More
(7)
Rating: 5 stars
03/28/2003
Very easy and quick to make. Delicious!! These muffins were wonderful for breakfast and were a nice change from blueberry. Read More
(6)
Rating: 5 stars
03/28/2003
These were really yummy easy to make and held their moisture the next day. I would make them again. Read More
(6)