Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:12 muffins 1x
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
Preheat oven to 375 F and line muffin pan with paper liners
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.
Whisk together flour, baking powder, baking soda and salt.
Pour the butter mixture over the flour mixture and stir with a rubber spatula until the flour is about half incorporated.
Pour in the beaten eggs and stir a few more times then add the walnuts.
When mixture is just about incorporated spoon into prepared pan.
Bake for 13-15 minutes.
Remove from the oven and immediately spoon 1 tsp. of molasses over each muffin.
Let cool in pan 10 minutes and remove to a wire rack to finish cooling.