About this recipe: These delicious muffins capture the flavour of butterscotch and are studded with juicy raisins. If you can find rum or butterscotch extract, these are both delicious added in place of the vanilla extract.
These muffins looked rather sloppy at mixing stage but baked off nicely. I found the oven temp of 190 too hot and they were over browning before set, so I would drop the oven temp down to about 175 in future. They have turned out moist and very fruity - just how we like them! Did not bother with the syrup and nut topping, sweet enough without. I will probably make these again and add Cinnamon or mixed spices, and lemon or orange zest to create a sort of hot cross muffin! - 29 Aug 2013
These muffins are fabulous! My whole family loved them and they have become part of my regular muffin baking. Very easy and yes they really so taste like butter tarts. I have made them with and without the nuts. Try them, you won't be disappointed. - 24 Mar 2002 (Review from Allrecipes US | Canada)
Thanks, HeleJean - Great Muffins! I just made these this morning for an art class my sister gives up here in the canyon. I followed the recipe step-by-step, making only those adjustments I normally do for baking at our 8,000-foot elevation. Oh, and I did use paper liners in the muffin pan rather than grease it. Everything went very well. The batter was very light and fluffy and there was just enough of it to fill the cups to the top. They puffed up slightly during baking, but did not for a mushroom-type top. I don't think they really need the corn syrup on top, but, though it makes things a tad sticky, it was good. I might try maple syrup instead sometime in the future. - 18 Feb 2010 (Review from Allrecipes US | Canada)