Butter Tart Muffins

Recipe View In a large, heavy-bottomed saucepan, combine the raisins, sugar, butter, eggs, milk, and vanilla extract. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is hot, slightly thickened, and just beginning to bubble (approximately 4-5 minutes).

Recipe View Remove from heat and allow the mixture to cool slightly in the refrigerator, uncovered, while you prepare the remaining ingredients. This will take approximately 10-15 minutes.

Recipe View Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.

Recipe View In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Create a well in the center of the dry ingredients.

Recipe View Pour the slightly cooled raisin mixture into the well and stir gently until just combined. Be careful not to overmix.

Recipe View Fold in the chopped walnuts until evenly distributed throughout the batter.

Recipe View Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

Recipe View Bake in the preheated oven for 15-17 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.

Recipe View Remove the muffins from the oven and immediately drizzle about 1 teaspoon of maple syrup over each muffin.

Recipe View Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.