Name: Butter Tart Muffins
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: 6 muffins
Ingredients: 3/4 cup white granulated sugar; 1/2 cup cold butter (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; 1/4 cup maple syrup

Celebrating Canada Day with these easy and delicious butter tart muffins, but they’re perfect any day of the year!

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.

Enjoy warm or at room temperature with a drizzle of maple syrup.

Cook’s Notes for Butter Tart Muffins

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.

Butter Tart Muffins

Prep Time: 20 minutes

Cook Time: 11 minutes

Total Time: 31 minutes

Servings: 6 muffins

Energy: 526 kcal

Delicious, small-batch muffins, that taste like butter tarts! Perfect morning treats, drizzled with a little maple syrup.

Ingredients

3/4 cup white granulated sugar
1/2 cup cold butter 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).