Butter Tart Muffin
Butter Tart Muffin
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.
Ingredients
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
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- 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.
- Preheat oven to 180 degrees C. Grease 12 muffin cups or coat with cooking spray.
- 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.
- Spoon batter into muffin cups.
- 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.
- 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
Global Ratings:
(75)
Reviews in English (62)
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)
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