Sour Cream Maple-Walnut Muffins Recipe

Name: Sour Cream Maple-Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 5 tablespoons unsalted butter, softened; 1/4 cup sugar, plus; 1 teaspoon sugar; 1/4 cup light brown sugar, firmly packed; 1 large egg; 6 tablespoons sour cream; 6 tablespoons vermont maple syrup; 2 tablespoons finely chopped walnuts; 1/8 teaspoon cinnamon

Servings: persons

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1/4 cup sugar, plus
1 teaspoon sugar
1/4 cup light brown sugar, firmly packed
1 large egg
6 tablespoons sour cream
6 tablespoons vermont maple syrup
2 tablespoons finely chopped walnuts
1/8 teaspoon cinnamon

1
Preheat oven to 400u00b0.
2
Place paper liners in 12 muffin cups.
3
In a medium bowl, stir together flour, baking powder, baking soda and salt.
4
Using an electric mixer, cream butter, 1/4 cup sugar, and brown sugar on medium-high speed for 3 minutes, until light and fluffy.
5
Add egg and beat well.
6
In a small bowl, whisk together sour cream and maple syrup.
7
On low speed, add 1/2 dry ingredients to butter-sugar mixture.
8
Pour in 1/3 sour cream mixture.
9
Add remaining dry ingredients in 2 batches, alternating with sour cream mixture.
10
Beat until just blended.
11
In a small bowl, stir together walnuts, cinnamon and remaining 1 teaspoon sugar.
12
Pour batter into muffin cups.
13
Sprinkle top of each muffin with walnut mixture.
14
Bake until muffins are golden brown, about 20 minutes.
15
Place tins on wire rack to cool about 5 minutes.
16
Remove from tins and serve warm.
17
*Dark amber maple syrup is preferred (available online at www. bairdfarm. com).

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Sour Cream Maple-Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Maple-Walnut Muffins

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