Buttertart Muffins
Indulge in the delightful flavors of classic Canadian butter tarts with this easy Buttertart Muffins recipe—perfect for a cozy breakfast or a sweet afternoon treat. These moist, golden muffins combine the comforting notes of brown sugar, raisins, and chopped nuts with a surprise drizzle of corn syrup baked right into the top for that irresistible buttery caramel flavor. With just 15 minutes of prep time, these treats are baked to perfection in under 20 minutes, making them an ideal quick-bake option. Whether served warm or at room temperature, these sweet and nutty muffins deliver the nostalgic charm of butter tarts in a portable, shareable form your family will love. Perfect for dessert lovers and baking enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 large Egg
- 0.75 cups Milk
- 1 teaspoon Vanilla extract
- 0.5 cups Raisins
- 0.5 cups Chopped pecans or walnuts
- 0.25 cups Corn syrup (light or dark)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, and salt.
Melt the unsalted butter in a small saucepan or microwave, and let it cool slightly.
In a medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; the batter should look slightly lumpy.
Fold in the raisins and chopped nuts, ensuring they are evenly incorporated throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Drizzle approximately 1 teaspoon of corn syrup over the top of each muffin, letting it seep into the batter slightly.
Place the muffin tin into the preheated oven and bake for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for extended freshness.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 455.2 g | 166% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 249.3 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 512 mg | 39% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
