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1
Preheat oven to 350F.
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2
Place cupcake liners in a muffin pan.
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3
In a medium size mixing bowl, sift together the flour, baking soda, baking powder and salt to incorporate well.
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4
You do not have to sift, just mix until well combined if you don't have sifter.
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5
With a stand or hand mixer, cream together the butter, brown sugar and 1/4 cup of granulated sugar on medium high speed until light and fluffy.
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6
About 3-4 minutes.
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7
Add egg and mix about a minute until well blended.
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8
In a separate bowl, mix together the maple syrup and sour cream until well combined.
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9
Add half of the dry mixture to the butter sugar and egg in mixer bowl.
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10
On low speed, add 1/3 of the syrup and sour cream mixture to bowl.
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11
Add the dry ingredients in 2 more batches alternating with the sour cream mixture and mix until just blended.
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12
In a small bowl, combine the remaining sugar, cinnamon and walnuts.
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13
Mix until well blended and walnuts and cinnamon sugar are well combined.
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14
Scoop batter into liners in muffin tin about 3/4 full.
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15
Sprinkle tops of batter with nut and cinnamon sugar mixture, divide it so enough topping with be able to go on each muffin.
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16
Bake for 25-30 minutes, depending on oven until golden brown.
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17
Test with a toothpick in center after 20 minutes.
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18
When done, place muffin tin on wire rack to cool 5 minutes.
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19
Remove from tin and serve warm if desired.
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20
Great cooled also.
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21
Drizzle with more maple syrup if desired.
