Butter Tart Muffin

Butter Tart Muffin


70 people made this

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.

Joanne Emmons

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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