Buttertart Muffin
Here's how it went: Jody wanted a buttertart. Kirstie wanted a coffee-cake type muffin. Thus, the Buttertart Muffin was created! A real treat, this one.
MUFFIN:
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
2 cups all-purpose flour
½ cup butter, room temperature
1 cup white sugar
2 whole eggs
1 cup sour cream
½ cup brown sugar
½ cup pecan pieces
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
2 cups all-purpose flour
½ cup butter, room temperature
1 cup white sugar
2 whole eggs
1 cup sour cream
½ cup brown sugar
½ cup pecan pieces
MAPLE BUTTERTART FILLING:
¼ lb butter, melted
1 cup brown sugar
¾ cup corn syrup
¼ cup maple syrup
2 eggs
½ tsp kosher salt
Generous pinch of nutmeg
Generous pinch of cardamom
¼ lb butter, melted
1 cup brown sugar
¾ cup corn syrup
¼ cup maple syrup
2 eggs
½ tsp kosher salt
Generous pinch of nutmeg
Generous pinch of cardamom
- Pre-heat oven to 350
- Mix together baking soda, baking powder, salt and flour. Mix together with a fork until fully combined and set aside.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time until fully incorporated.
- Add flour mixture alternating with sour cream, starting and ending with dry ingredients.
- Divide batter into muffin tins lined with muffin papers.
- Mix together pecans and brown sugar in a small bowl.
- Top with brown sugar and pecan mixture.
- Bake in middle rack 30-35 minutes until golden and a skewer comes out clean
- Allow to cool in muffin tin for 15 minutes before removing and finish cooling on a cooling rack.
- For the FILLING: Combine all ingredients together and whisk until fully combined. We like to use an immersion blender to bring it all together.
- Place butter tart mixture in a heat proof baking dish and bake at 350F until just set (approximately 30-35 minutes)
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To bring the butter tart muffin together…
Using the handle end of a wooden spoon or a knife to cut a hole in the centre of each muffin. Fill the hole with cooking and slightly cooled butter tart filling.
Allow to cool completely before eating as the sugar in the butter tart filling is very hot!
Keep in an air-tight container for a couple of days…if they last that long
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