These muffins (from the Autumn 2007 LCBO Food and Drink magazine) are perfect cooler weather treats and were a bit hit with everyone who tried them. They really do taste like butter tarts! They are not supposed to look rounded and perfect, so when putting them in the pan, leave them looking messy.
Butter Tart Muffins
Summary: These have all the great tastes of butter tarts, in muffin form. A bit indulgent but worth the treat. Great for entertaining.
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup butter, cut into pieces (or live dangerously and use 2/3 cup)
- 2 eggs, slightly beaten
- 1/2 cup milk
- 1 tsp. vanilla
- 1-1/2 cups raisins
- 1-1/2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- Topping:
- 2 Tbsp. maple syrup
Instructions
- Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary (to remove any bits of cooked egg). Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
- Preheat oven to 350°F.
- Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well. Fill into lightly greased large muffin tins. (They are not supposed to look rounded and perfect, so when putting them in the pan, leave them looking messy. They do not rise at all, so you’ll want to fill the cup up.) Bake for 15 minutes or until golden and a cake tester comes out clean. Remove from oven and brush tops of muffins with maple syrup. (I like to just spoon it over each muffin).
- Makes 8 to 9 regular sized muffins.
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Number of servings (yield): 8
LCBO Food and Drink Autumn 2007
Hello Food & Family
I would like to give you a 5 star review! I’ve just made a batch of these and they turned out to be the best muffins I made. I’m typing one handed as eating one with my other hand as I write this! Light as a feather n really tasty. I did have to cook them for twice the time but I guess that depends on the thickness of your mixture. You advised they may not rise, mine did, not sure if it’s because I used self raising flour.
Thanks for sharing your recipe, it’s nice to hit on a winner.
Diane
Thanks Diane. Glad you enjoyed them. And yes, self-raising flour has baking powder added already, so if you added the baking powder from the recipe as well, you got some extra rising power there. No worries though. Seemed to have worked out well for you. One of my favourite muffins!