Reviewed: Jan. 23, 2012

Loved these! I would not call them butter tart muffins, but they are delicious - taste a little like raisin bread french toast. I forgot the nuts and it needed the extra crunch. Be careful heating the raisin mixture and not let the eggs congeal. Enjoy!!!

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Reviewer:

azaleas

Reviewed: Aug. 4, 2011

Loved it...& even better (5 stars) when I substituted chopped dates for the raisins...made the muffins moister & melt in the mouth good.

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Reviewer:

pambws

Reviewed: Jul. 16, 2011

I've only made this recipe once, but it was really wonderful. It was I hoped it might be, but just a little drier.

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Reviewer:

Chae

Reviewed: Jun. 27, 2011

Excellent! I also like to add in some coconut for a little extra fun and texture, the whole family loves these!

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Reviewer:

tmr85

Cooking Level: Expert

Reviewed: Apr. 16, 2011

We enjoyed these muffins so much, that I made a double batch the next day. I subbed pecans for the walnuts.

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Reviewer:

debby_ab

Reviewed: Mar. 23, 2011

This is a very yummy and moist muffin. I have made them for bakesales, family, friends, staff at the office and they all ask for the recipe. Followed recipe to the "T" and it is perfect! Thanks for sharing!

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Reviewer:

Deaniebees

Reviewed: Dec. 30, 2010

They came out tasting fantastic, dispite the fact that I screwed them up a little bit. Distracted by my mother who came over to chat, I accidently added the baking soda into the rasin mix on the stove. Oops! Then, when mixing the batter, it became a very strange texture I could only describe as gluey, with little white chunks in it. I'm not sure if that's how it's suppose to be or not, but as I said, they taste pretty darn good. My grand-mother loves them (she is a buttertart fanatic!) so I will definitely make these again.

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Reviewer:

b-unit

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 6, 2010

My family is addicted to these muffins, if I don't make them once a week they complain. Excellent dessert muffins. I do use 1 c. regular flour and the rest cake flour, and I double the recipie every time I make it. Thanks for the great recipie!

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Reviewer:

Heather

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Cloverdale, British Columbia, Canada

Reviewed: Nov. 16, 2010

I had never heard of a Butter Tart before trying this recipe. However, after trying these little bites of heaven, I feel I may need to look into Butter Tarts. The unique preperation for these muffins make them a nice change from your run-of-the-mill blueberry variety. Some reviewers noted that the maple flavor wasn't strong...I used pure maple syrup and it really takes these muffins to the next level! I took these into work and they were gone in no time. I will definitely make these again!

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Reviewer:

katydid106

Cooking Level: Intermediate

Reviewed: Jul. 17, 2009

Wonderful muffin - ravished by my children and husband. I did make a mistake and put the maple syrup into the batter before baking. I realised the error and added more syrup to the tops when done. I think it gave it a bit more of a maply flavour than otherwise and it still turned out great.

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