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

butter tart muffins on cooling rack

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.

Ingredients and Substitutions

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.

Recipe Tips

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.

Making Ahead, Storing and Freezing

These muffins are quite moist, so they keep pretty well. Store at room temperature for 2-3 days.

These muffins freeze well for several months.

butter tart muffins on cooling rack

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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 4 ratings
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 6 muffins


  • 3/4 cup white granulated sugar
  • 1/2 cup salted butter, cold, cut into pieces
  • 2 large eggs, slightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups raisins
  • 1 1/2 cups all-purpose flour, spooned and levelled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda


  • 1/4 cup maple syrup


  • 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. (regular bake setting/not fan assisted) 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).


Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Snack
Serving: 1muffin, 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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