Butter Tart Muffins Are Actually a Thing

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts. 

Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts. This is a sweet muffin, but not as sweet as the real deal.

This is a sweet muffin, but not as sweet as the real deal (of course). Less sweet than a slice of cake — more like a tea bread.

The title of this recipe is enough to catch anyone’s eye. Slightly sticky and tasting of buttery caramel, the flavour is reminiscent of butter tarts. They have lots of texture too with a good amount of raisins and walnuts. 

Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts. This is a sweet muffin, but not as sweet as the real deal.

This is a recipe from my aunt, who often sends recipes to my mom. She has an eye for good recipes and many of her recipe have become family favourites.

Her original recipe called for a full 1 1/2 cups of raisins. As much as I enjoy raisins that was too much for me. I make these muffins with one cup of raisins but feel free to increase it. 

Butter tart muffins will last in a tin on the counter for the better part of a week. That extra drizzle of molasses at the end helps to keep them sticky and adds extra moisture. 

Molasses and butter tarts are a tasty pairing. If you’re in the mood for true butter tarts check out our butter tart recipes on this website. 

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Butter Tart Muffins

Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts. This is a sweet muffin, but not as sweet as the real deal.

Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts.

  • Author: Bridget Oland
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
Scale

Ingredients

  • 1/2 cup milk
  • 1/2 cup butter
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 1 cup raisins*
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • Pinch of salt
  • 2 large eggs, beaten
  • 1/2 cup chopped walnuts
  • About 1/4 cup Crosby’s Fancy Molasses for drizzling

Instructions

  1. Preheat oven to 375 F and line muffin pan with paper liners
  2. Combine milk, butter, molasses, sugar, vanilla and raisins in a sturdy pot and warm over medium heat until the butter melts and the sugar is no longer gritty. Remove from heat and let cool for 5-10 minutes.
  3. Whisk together flour, baking powder, baking soda and salt.
  4. Pour the butter mixture over the flour mixture and stir with a rubber spatula  until the flour is about half incorporated.
  5. Pour in the beaten eggs and stir a few more times then add the walnuts.
  6. When mixture is just about incorporated spoon into prepared pan.
  7. Bake for 13-15 minutes.
  8. Remove from the oven and immediately spoon 1 tsp. of molasses over each muffin.
  9. Let cool in pan 10 minutes and remove to a wire rack to finish cooling.

 

Notes

  • You can add up to 1 1/2 cups of raisins.

Keywords: Butter Tarts

 

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Other winning recipes from my Aunt Nana…

Just to prove that I really do have a great stash of recipes from my aunt here are a few others that I have shared on this site:

Fresh Ginger Cake

Uncle George’s Beer Barbecue Sauce

Oatmeal Flax Bars

12 thoughts on “Butter Tart Muffins Are Actually a Thing

  1. Ms. Lidwine H. Comeau says:

    For the butter tart muffins…could this recipe be baked in a bundt pan?

    1. Bridget Oland says:

      Hi there, In a bundt pan — not sure but worth a try. Hard to estimate the baking time so you’d have to go by feel.

      1. Elaine Maxwell says:

        Can these muffins be frozen?

        1. Bridget Oland says:

          Hi Elaine, I haven’t tried freezing them. If I planned to freeze them I’d omit the molasses drizzle and do that when reheating them.

  2. Angela Hill says:

    I hate raisins. How do I substitute chocolate chips and not make then overly sweet

    1. Bridget Oland says:

      Hi Angela, I haven’t tried the recipe with no raisins. I suspect they might be a little dry without them. If I was to play with the recipe I’d add a bit more molasses if I omitted the raisins (2-4 more Tbsp.) As for chocolate chips — I’d start with 1/2 a cup.

  3. Lyn says:

    I’d love to make these – but can I leave out the baking soda? I have to keep to a low-sodium diet, and the 2 tsps baking powder would be ok, but not the baking soda. What would happen if I leave out the baking soda? Thanks.

    1. Bridget Oland says:

      Hi Lyn, You could try reducing the baking soda to 1/4 tsp. Not sure what sort of impact it might have though.

  4. Peggy says:

    Would be best if there is nutrition facts of carbs etc ..

    1. Bridget Oland says:

      Hi Peggy, Bit by bit I have been adding nutrition info. Apologies that it’s not consistent on our part.

  5. Janice Burgess says:

    Can you omit the raisins entirely?

    1. Bridget Oland says:

      Hi Janice, I haven’t tried the recipe with no raisins. I suspect they might be a little dry without them. If I was to play with the recipe I’d add a bit more molasses if I omitted the raisins (2-4 more Tbsp.)

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