Butter Tart Muffins – a deliciously caramel-y flavoured brunch muffin with the added sweetness of raisins and the crunch of nuts too if you prefer.
These butter tart muffins are fantastic served warm with your weekend brunch. The recipe takes the components of the filling for butter tarts and uses that as the liquid base for a muffin batter; the result is absolutely delicious.
When making these for a weekend brunch or even as a weekday morning treat, I make the boiled mixture the night before and let it sit on the stove with the lid on overnight to cool. I set out the muffin pan with the liners ready to go and sift together the dry ingredients as well.
In the morning all I have to do is whisk the eggs into the liquid mixture, and combine with the dry ingredients which can be done quicker than it takes the oven to heat up to temperature. It’s a real time saver for quick morning muffins and the perfect thing to make if it’s your turn to bring along treats for the office coffee break.
- ½ cups raisins
- ½ cup brown sugar
- 1/4 cup corn syrup
- ½ cup butter
- 2/3 cup milk
- 1 1/2 teaspoons vanilla or butterscotch extract Psst…butterscotch is best if you can find it
- 2 eggs
- 1 3/4 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup toasted walnuts or pecans chopped (optional)
- 1/4 cup corn syrup or maple syrup or honey to brush over tops optional
Place raisins, sugar, corn syrup, butter, milk and extract in a medium sized saucepan set over medium heat. Cook, stirring almost constantly, until mixture is hot, slightly thickened and just beginning to bubble, from 4 to 5 minutes in total. Cool almost to room temperature before proceeding.
When the boiled mixture has cooled, whisk the two eggs into it'
Sift together flour, baking powder, baking soda and salt in a large bowl until well mixed. Make a well in center of flour mixture and pour in the boiled raisin mixture, stirring just until combined. Stir in the nuts until evenly mixed. Do not over mix.
Preheat oven to 350 degrees F. Grease 12 muffin cups, coat with cooking spray or use paper liners.
Spoon batter into muffin cups. Bake in center of oven until golden and a cake tester inserted into center of muffin comes out clean, about 20 minutes.
Remove from oven and immediately brush tops with corn syrup or maple syrup. Cool muffins in cups for 10 minutes.
Remove muffins to a rack.
Yields 12 muffins.
In the morning all I have to do is whisk the eggs into the liquid mixture, and combine with the dry ingredients which can be done quicker than it takes the oven to heat up to temperature. It's a real time saver for quick morning muffins and the perfect thing to make if it's your turn to bring along treats for the office coffee break.