For a richer flavor, use brown sugar instead of white sugar. Substitute rum or butterscotch extract for the vanilla extract to create different flavor variations. For best results, use room-temperature ingredients. Store leftover muffins in an airtight container at room temperature for up to 3 days. To add extra flavor, toast the walnuts or pecans before chopping them. This will bring out their natural oils and enhance their nutty taste.
Butter Tart Muffins with Raisins
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS97
Experience the iconic flavors of butter tarts in a convenient, delightful muffin form. These treats are bursting with the rich, caramel-like essence of a classic butter tart, studded with plump raisins and a hint of nutty crunch. A perfect balance of indulgence and comforting warmth in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol52 mg
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Fiber1 g
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Protein4 g
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Saturated Fat6 g
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Sodium259 mg
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Sugar24 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed saucepan, combine the raisins, sugar, butter, beaten eggs, milk, and vanilla extract. (2 minutes)
02
StepCook over medium heat, stirring frequently, until the mixture is hot, slightly thickened, and just begins to bubble. Be careful not to boil. (8-10 minutes)
03
StepRemove from heat and let cool slightly, uncovered, in the refrigerator. This will allow the flavors to meld and the mixture to thicken further. (20 minutes)
04
StepIn a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. (2 minutes)
05
StepMake a well in the center of the dry ingredients and pour in the cooled raisin mixture. Stir gently until just combined. Be careful not to overmix, as this can result in tough muffins. (3 minutes)
06
StepFold in the chopped nuts until evenly distributed throughout the batter. (1 minute)
07
StepPreheat oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin. (5 minutes)
08
StepSpoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
09
StepBake in the preheated oven until golden brown and a wooden skewer inserted into the center comes out clean. (15-17 minutes)
10
StepRemove from the oven and immediately drizzle about 1 teaspoon of corn syrup over each muffin. This will add a touch of extra sweetness and a lovely glaze. (2 minutes)
11
StepLet the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
12
StepServe warm and enjoy!
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RECIPE REVIEWS
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Please Rate
Serena Bartell
Apr 24, 2025I love the chewy texture of the raisins in these muffins.
Helen Bruenhyatt
Feb 21, 2025My batter was a little dry, so I added a splash more milk.
Felipe Sporer
Nov 15, 2024A little too sweet for my taste, I'll reduce the sugar next time.
Tyreek Batzwolf
Nov 9, 2024I used pecans instead of walnuts, and they were delicious.
Brice Abbott
Nov 6, 2024I added a bit of rum extract and it was fantastic!
Lisandro Wolf
Sep 12, 2024The kids loved these, and they're so easy to make.
Eliseo Funk
Sep 3, 2024These are a perfect make-ahead breakfast treat!
Jannie Price
Aug 15, 2024These are amazing! So much better than regular muffins.