Butter Tart Muffins Recipes

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BUTTER TART MUFFINS



Butter Tart Muffins image

This recipe won first place in a contest in Canada. Wonderful dessert muffin!

Provided by Joanne Emmons

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 ½ cups raisins
¾ cup white sugar
½ cup butter, cubed
2 eggs, beaten
½ cup milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
½ cup chopped walnuts
¼ cup real maple syrup

Steps:

  • Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
  • Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
  • Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 44.6 g, Cholesterol 52.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 259.5 mg, Sugar 27.9 g

BUTTER TART MUFFINS



Butter Tart Muffins image

I found this recipe in the local paper, who's source was "The Great Cdn. Muffin Bake-Off, Chatelaine, April 1966." I tried it and was pleased.

Provided by Shar-on

Categories     Quick Breads

Time 47m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups thompson seedless grapes (a full flavored raisin)
3/4 cup sugar
1/2 cup butter, cut into chunks
2 eggs, beaten
1/2 cup milk
1 teaspoon rum flavoring
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup walnuts, chopped
1/4 cup maple syrup or 1/4 cup corn syrup

Steps:

  • In a medium saucepan, cook raisins, sugar, butter, eggs, milk and rum flavoring, stirring frequently, until it is slightly thickened and just beginning to bubble.
  • Cool slightly, uncovered.
  • In a large mixing bowl, stir tog the dry ingredients.
  • Make a well in the centre and pour in warm raisin mixture, stirring just until combined.
  • Spoon muffin mixture into 12 greased muffins cups.
  • Sprinkle walnuts over top of each muffin.
  • Bake at 375°F for 17 minutes or until centre tests done.
  • Remove from oven and immediately pour 1 tsp syrup over each muffin.
  • Cool about 10 minutes before removing them to cool on rack.
  • Serve warm or at room temperature.

JOANNE'S BUTTER TART MUFFINS



JOANNE'S BUTTER TART MUFFINS image

Categories     Fruit     Nut     Dessert

Number Of Ingredients 12

1 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cubed
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup walnuts, chopped
1/4 cup real maple syrup

Steps:

  • Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  • Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
  • Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes.
  • Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack.
  • Serve warm.

BUTTER PECAN MUFFINS



Butter Pecan Muffins image

Our youngest son lives in Georgia, and that is where we gather the fresh pecans we use for this recipe. The texture of these muffins is smooth and buttery, and the topping has just the right amount of pecans.

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup 2% milk
1/2 cup butter, melted
1/2 cup butter pecan or maple syrup
1/4 cup sour cream
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
2 tablespoons chopped pecans

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 273 calories, Fat 12g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTER TART MUFFINS WITH RAISINS



Butter Tart Muffins with Raisins image

Muffins as tasty as butter tarts without the calories. Rum or butterscotch flavorings make tasty variations.

Provided by HELEJEAN

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 12

1 ½ cups raisins
¾ cup white sugar
½ cup butter, cut into pieces
2 eggs
½ cup milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
salt to taste
½ cup chopped walnuts
¼ cup corn syrup

Steps:

  • Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.
  • Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.
  • Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 45.2 g, Cholesterol 52.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 259 mg, Sugar 24 g

BUTTER TART MUFFINS [59]



BUTTER TART MUFFINS [59] image

Yield 12 Muffins

Number Of Ingredients 12

1 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cubed
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup chopped walnuts
1/4 cup real maple syrup

Steps:

  • Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups. Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

BUTTER TART MUFFINS WITH MAPLE SYRUP



Butter Tart Muffins with Maple Syrup image

These Muffins are so yummy. They actually taste like Butter tarts. I got the recipe from the LCBO magazine, I love that magazine! This recipe was from a coffee shop in Huntsville Ontario. I made 10 muffins using the 12 muffin tin pan, but they say to make 6 large. Mine turned out great.

Provided by JenfromOro

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup granulated sugar
1/2 cup butter, cut into pieces
2 eggs, slightly beaten
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups raisins
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons maple syrup

Steps:

  • 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, and strain if necessary. Stir in raisins and let cool, uncovered in 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. Bake for 15 minutes or until golden and cake tester comes out clean. Remove from oven and brush tops with maple syrup.
  • Makes 6 Texas-sized muffins.

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