Butter Tart Muffin

    35 minutes

    This is an easy muffin recipe originating from Canada where they are very popular. I find using real maple syrup makes all the difference but I sometimes use golden syrup for a change.

    70 people made this

    Serves: 12 

    • 1 1/2 cups sultanas
    • 3/4 cup (185g) white sugar
    • 125g butter, cubed
    • 2 eggs, whisked
    • 1/2 cup (125ml) milk
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 pinch salt, to taste
    • 1/2 cup chopped walnuts
    • 1/4 cup (60ml) real maple syrup

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Place sultanas, 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.
    2. Preheat oven to 180 degrees C. Grease 12 muffin cups or coat with cooking spray.
    3. Stir flour with baking powder, bicarb soda and salt in a large mixing bowl. Make a well in centre and pour in warm sultana mixture stirring just until combined. Stir in nuts until evenly mixed.
    4. Spoon batter into muffin cups.
    5. Bake in the centre of the preheated oven until golden and a cake tester inserted into centre of a muffin comes out clean; about 15 to 17 minutes.
    6. Remove from oven and immediately pour about 1 teaspoon maple syrup over each muffin. Cool muffins in cups for 10 minutes then remove to a rack. Serve warm.

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    Reviews and Ratings
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    Reviews in English (64)


    Without a doubt, the finest muffin/butter tarts I've ever eaten. I replaced the 1/2 C. of regular flour with a 1/2 C. cake flour to give them some lightness, but other than that *****! Chef Marian Thompson  -  30 Apr 2001  (Review from Allrecipes USA and Canada)


    I know I have written review for this recipe before, but since then I have made at least three more batches & I found that the longer you leave these in the oven, the more flavorful & less eggy they before (I left them in the oven for 30 min once by accident, & they actually turned out very well). Now I tend to bake them for at least 25 min instead of 15 to 17.  -  22 Jun 2003  (Review from Allrecipes USA and Canada)


    These are super! They are very filling. I've lost count how many times I've made these. Thought it was time to review! I used a little over 3/4 cup sugar. I do bake them for at least 25 min at 350 degrees instead of 15 to 17 at 375 degrees and they have always turned out perfect. Great warm or cool!  -  01 May 2004  (Review from Allrecipes USA and Canada)