Butter Tart Muffins Recipe - Allrecipes.com
Butter Tart Muffins Recipe

Butter Tart Muffins

Recipe by  

"Muffins as tasty as butter tarts without the calories. Rum or butterscotch flavorings make tasty variations."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings


  1. Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.
  2. 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; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.
  3. Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2003

These muffins are fabulous! My whole family loved them and they have become part of my regular muffin baking. Very easy and yes they really so taste like butter tarts. I have made them with and without the nuts. Try them, you won't be disappointed.

Most Helpful Critical Review
Oct 05, 2010

Meh, these were ok.


29 Ratings

Feb 19, 2010

Thanks, HeleJean - Great Muffins! I just made these this morning for an art class my sister gives up here in the canyon. I followed the recipe step-by-step, making only those adjustments I normally do for baking at our 8,000-foot elevation. Oh, and I did use paper liners in the muffin pan rather than grease it. Everything went very well. The batter was very light and fluffy and there was just enough of it to fill the cups to the top. They puffed up slightly during baking, but did not for a mushroom-type top. I don't think they really need the corn syrup on top, but, though it makes things a tad sticky, it was good. I might try maple syrup instead sometime in the future.

Jan 30, 2006

Very tasty and easy! They really do taste like butter tarts and they work fine without the nuts or raisins. You don't need nearly that much corn syrup on the top.

Oct 19, 2010

I had all the ingredients on hand so I thought I'd check these muffins out. I may have cooked the raisin mixture too long or maybe I didn't cool it in the fridge long enough. In any event, my muffins didn't look anything like the picture here. When I added the mixture to the flour mixture, the batter was awfully thick. No problem, I used a soup spoon and put the muffin mixture in the pan. Baked them for the suggested time and although they don't look like the writer's pic, they tasted pretty darn good! I'll definitely make them again but will watch how long I heat the raisin mixture on the stove.

May 02, 2004

it was okay, too many raisins everywhere and the corn styrup just ran off the top of the muffins.

Dec 21, 2009

Very easy recipe!! The texture is incredibly soft and I love how the raisins give this natural sweetness to the flavour. and oh, I didn't use corn syrup and walnuts. but still, it turns out great!

Nov 22, 2006

I forgot to add the syrup when I made these and they still came out moist and delish! Thank you for a wonderful recipe.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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