If you love butter tarts, you will love these delicious and easy Butter Tart Muffins. The batter cooks up in a saucepan and then bake up in the oven.

butter tart muffins on cooling rack with maple syrup bottle

These butter tart muffins are probably more of a dessert muffin, rather than an anytime muffin. They remind me a lot of bread pudding really, in muffin form. Enjoy warm with a fresh drizzle of maple syrup and maybe add a small scoop of ice cream on the plate, for a wonderful after-dinner treat.

Ingredient Notes

Maple Syrup – obviously real maple syrup is ideal here, but if it is unavailable, you can use maple flavoured syrup here.

Raisins – raisins are delicious in these muffins, but if you aren’t a raisin fan, you can opt to use nuts, such as walnuts or pecans, instead.

Cook’s Notes

I like to go all in with the maple syrup. I spoon a bit over the muffins as soon as they come out of the oven, which flavours the muffin as it soaks in. I then add another bit right before eating one, to sticky it up a bit. You can never really have too much maple syrup, I say.

These muffins freeze well for several months.

butter tart muffins on cooling rack with maple syrup bottle

butter tart muffins on cooling rack with maple syrup bottle

Get the Recipe: Butter Tart Muffins

Delicious, small-batch muffins, that taste like butter tarts! Perfect morning treats, drizzled with a little maple syrup.
5 stars from 2 ratings
Prep Time: 20 mins
Cook Time: 22 mins
Total Time: 31 mins
Yield: 6 muffins

Ingredients

  • 3/4 cup white granulated sugar
  • 1/2 cup butter, cold, cut into pieces
  • 2 large eggs, slightly beaten
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups raisins
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda

Topping:

  • 1/4 cup maple syrup

Instructions
 

  • Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary (to remove any bits of cooked egg). Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
  • Preheat oven to 350°F. and grease or line 6 muffin cups.
  • In a medium bowl, whisk together the flour, baking powder and baking soda. Add flour mixture to raisin/butter mixture and mix until all the flour is absorbed. Divide batter between 6 prepared muffin cups. (They do not rise much at all, so you’ll want to fill/over-fill the cup up.) Bake for 22-25 minutes or until golden and a cake tester comes out clean. Remove from oven and spoon a kitchen teaspoon of maple syrup over each muffin. (I like to spoon another bit of maple syrup over the muffins just before serving, as well).
Cuisine: American, Canadian
Course: Snack
Author: Jennifer
Calories: 429kcal, Carbohydrates: 79g, Protein: 7g, Fat: 14g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 362mg, Potassium: 526mg, Fiber: 3g, Sugar: 26g, Vitamin A: 601IU, Vitamin C: 2mg, Calcium: 111mg, Iron: 3mg
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