These muffins are quite the treat! More like a dessert really rather than a breakfast. But who says you can’t have dessert for breakfast? 😉 This muffin is soo good! These muffins in a way do remind me of spring because of the maple syrup in them. As I’m writing this post it is March and right around the time we used to go up north to my families sugar bush to collect sap and make maple syrup. One of my fondest childhood memories… This is a very dense and moist muffin with maple syrup soaked throughout. It really does taste like a butter tart!
Time: 30 min prep + 15 min bake
Servings: 12 muffins
- ¾ cup (175 mL) granulated sugar
- ½ cup (125 mL) butter, cut into pieces
- 2 eggs, slightly beaten
- ½ cup (125 mL) milk
- 1 tsp (5 mL) vanilla
- 1½ cups (375 mL) raisins
- 1½ cups (375 mL) flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 2 tbsp (25 mL) maple syrup
This recipe review comes from Food & Drink. You can see the original recipe HERE or below.
- Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary. Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
- Preheat oven to 350°F (180°C).
- Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
- Fill into lightly greased muffin tin. Bake for 15 minutes or until golden and a cake tester comes out clean.
- Remove from oven and brush tops of muffins with maple syrup.
- Muffin tin
- Measuring cups/spoons
- Basting brush
LEVEL OF DIFFICULTY – EASY – MODERATE
- Steps: 5
- Rating: Easy
- 30 prep
- Rating: Moderate
- Ingredients & availability
- 10 ingredients
- All ingredients are normal and you can easily find at your local grocery store
- Rating: Easy