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Butter Tart Muffins

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.

Butter Tart Muffins close up of muffins in a basket with tea service in background

Butter Tart Muffins

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.  Then I let it sit on the stove with the lid on overnight to cool.

Butter Tart Muffins photo of singe muffin broken open to view the inside crumb

Butter Tart Muffins

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. Then I combine that 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. The perfect thing to make if it’s your turn to bring along treats for the office coffee break.

Butter Tart Muffins photo with title text for Pinterest

Originally published on Sept 28, 2007. 
 

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Butter Tart Muffins photo with title text for Pinterest

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Butter Tart Muffins close up of muffins in a basket with tea service in background
Yield: 12 large or 18 medium muffins

Butter Tart Muffins

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Butter Tart Muffins - a deliciously caramely flavoured brunch muffin with the added sweetness of raisins and the crunch of nuts too if you prefer.

Ingredients

  • 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

Instructions

  1. 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.
  2. When the boiled mixture has cooled, whisk the two eggs into it'
  3. 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.
  4. Preheat oven to 350 degrees F. Grease 12 muffin cups, coat with cooking spray or use paper liners.
  5. 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.
  6. Remove from oven and immediately brush tops with corn syrup or maple syrup. Cool muffins in cups for 10 minutes.
  7. Remove muffins to a rack.
  8. Yields 12 muffins.

Notes

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.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

1 muffin

Amount Per Serving Calories 293Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 53mgSodium 268mgCarbohydrates 44gFiber 1gSugar 27gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Ann Marie Torrey

Friday 26th of March 2021

I’ve made these at least 3 times. We absolutely love them, one of the best muffin recipes I have if not the best

Valerie

Tuesday 16th of February 2021

I'm living in Ireland and we don't have corn syrup can I use golden syrup.

Carol Hawley

Monday 15th of February 2021

These muffins are to die for. This recipe is definately a keeper. I will be making them again for sure

Susan

Monday 15th of February 2021

I have been making this recipe forever. I believe this recipe originated "Bonnie Deane of Niton Junction, Alta., who finished first in the 1995 Great Canadian Muffin Bake-off - Chatelaine Magazine". It has always been a hit!

Jen

Monday 15th of February 2021

Hi. I was looking for Butterscotch extract on Amazon but couldn’t find one that had great reviews across the board. The reviews were all over the place!!! Is there one that you like? Thanks.

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