Can I use different dried fruit instead of raisins?

Yes, absolutely. Dried cranberries, craisins, or chopped dates are all good substitutes if you are not a fan of raisins.

How long will these muffins last?

Stored in an airtight container at room temperature, they typically stay fresh for about 3 to 4 days.

Why are they best served warm?

Warming them up slightly makes the sweet, gooey center even softer and more like the classic butter tart filling. You can warm them briefly in the microwave or a low oven.

Can I use brown sugar instead of granulated sugar?

While the recipe calls for granulated sugar for the specific consistency of the heated mixture, using only brown sugar might alter the texture of the filling slightly. It is best to stick to granulated sugar for the base mixture as written.

My batter looks lumpy, is that okay?

A few small lumps are fine. You only need to mix until the dry ingredients are just combined with the wet ones. Overmixing can lead to tough muffins.

What if my maple syrup is not pouring easily?

If your maple syrup is thick or cold, you can gently warm it slightly before pouring it over the hot muffins. Be careful not to overheat it.

Can I make these ahead of time?

Yes, you can bake these muffins ahead of time and store them. They are lovely rewarmed before serving.

The Easiest Butter Tart Muffins (No Pastry Fuss!)

Description

These Butter Tart Muffins are a brilliant way to enjoy the classic Canadian dessert flavor without fussing with pastry! Served warm, they offer an absolutely irresistible combination of sweet, gooey filling and tender cake.

Ingredients

1 ½ cups (230 grams) raisins
¾ cup (150 grams) granulated sugar
½ cup (120 grams) salted butter
2 large eggs
½ cup (120 ml) milk
1 teaspoon (5 ml) vanilla extract
1 ½ cups (190 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
2 teaspoons (10 grams) baking soda
½ cup (50 grams) chopped walnuts
¼ cup (60 ml) maple syrup
a pinch (0.5 grams) salt

Instructions

Put the sugar, raisins, butter, eggs, milk, and vanilla extract into a pot. Place the pot over medium heat on your stove. Cook this mixture while stirring constantly. Keep stirring until the mixture gets thicker and starts to bubble. Take the pot off the heat and let the mixture cool down.
Set your oven temperature to 375 degrees F (190 degrees C) to preheat. Place cupcake liners into a muffin pan and set it aside.
In a large bowl, mix together the all-purpose flour, baking soda, baking powder, and salt. Create a space in the center of the dry ingredients. Pour the cooled raisin mixture into this space. Stir everything together until just combined. Then add the chopped walnuts and mix those in as well.
Use a spoon to divide the batter evenly into the prepared muffin pan cups. Bake the muffins for about 15 to 17 minutes. You will know they are done when a toothpick inserted into the middle of a muffin comes out clean.
Carefully remove the pan from the oven. Right away, pour some maple syrup on top of each muffin. Let the muffins cool in the pan for 10 minutes before taking them out. Transfer them to a wire rack to finish cooling. These muffins are best served warm.

Notes

Serving Suggestion These muffins are truly special when served warm.
Storage Keep leftovers in an airtight container at room temperature for a few days.

Nutrition

Serving Size: 1 muffin
Calories: 300kcal
Sodium: 383mg
Fat: 12g
Saturated Fat: 6g
Carbohydrates: 46g
Protein: 4g
Cholesterol: 52mg