Buttertart Muffins 1983
Discover the nostalgic charm of Buttertart Muffins 1983—a delectable twist on a classic Canadian dessert. These moist, golden-brown muffins are infused with the rich sweetness of brown sugar, melted butter, and a hint of vanilla, perfectly complemented by plump, juicy raisins soaked in hot water for maximum flavor. With just 15 minutes of prep time and a simple one-bowl mixing technique, this recipe is as easy as it is satisfying. Perfect for breakfast, brunch, or an afternoon treat, these muffins are a delightful way to enjoy the timeless flavor profile of butter tarts in a portable, fuss-free format. Serve them warm with coffee or tea, and let their irresistibly tender crumb and caramel-like sweetness transport you to comfort-food heaven.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Brown sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted)
- 0.75 cup Milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Raisins
- 0.25 cup Hot water
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a small bowl, combine the raisins and hot water. Let the raisins soak for about 5 minutes to plump up before draining them and setting them aside.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt until thoroughly combined.
In a medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently stir together using a spatula or wooden spoon. Be careful not to overmix—a few lumps are fine.
Fold the soaked and drained raisins into the batter until evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them 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 pair wonderfully with a cup of coffee or tea!
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2603 mg | 113% | |
| Total Carbohydrate | 435.9 g | 159% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 229.3 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 545 mg | 42% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1800 mg | 38% | |
*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.
