Butter tart muffins



15 min


12 muffins

* PLUS Cooking time: 4 minutes, Baking Time: 15 minutes
Butter tart muffins


  • 1 1/2 cups raisins
  • 3/4 cup granulated sugar
  • 1/2 cup butter , cut into chunks
  • 2 eggs , beaten
  • 1/2 cup milk
  • 1 tsp vanilla , rum or butterscotch flavouring
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup walnuts , chopped
  • 1/3 cup corn or maple syrup


  • Place raisins, sugar, butter, eggs, milk and vanilla in a large heavy-bottomed saucepan. Place over medium heat and cook, stirring frequently, until mixture is hot, slightly thickened and just beginning to bubble, from 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
  • Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, baking soda and salt in a large mixing bowl. Make a well in centre and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed.
  • Spoon batter into muffin cups. Bake in centre of preheated 375F (190C) oven until golden and a cake tester inserted into centre of muffin comes out clean, from 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon (5 mL) syrup over top of each muffin. Cool in cups for 10 minutes, then turn out onto a rack. Muffins are wonderful served warm. Store in a sealed bag at room temperature for up to 2 days or freeze.

Nutrition (per serving)

  • Calories
  • 308,
  • Protein
  • 4.5 g,
  • Carbohydrates
  • 47.7 g,
  • Fat
  • 12.2 g,

This delightful recipe from Bonnie Deane of Niton Junction, Alta., finished first in our 1995 Great Canadian Muffin Bake-off and has become our most requested muffin recipe ever.