Sour Cream Maple-Walnut Muffins
Source of Recipe
web/don't remember
List of Ingredients
* 1 1/2 C all-purpose flour
* 1 1/2 t baking powder
* 1/4 t baking soda
* 1/4 t salt
* 5 T unsalted butter, softened
* 1/4 C + 1 t granulated sugar
* 1/4 C firmly packed light brown sugar
* 1 large egg
* 6 T sour cream
* 6 T Vermont maple syrup
* 2 T finely chopped walnuts
* 1/8 t ground cinnamonRecipe
1. Preheat oven to 400F. Place paper liners in 12 muffin cups.
2. In a medium bowl, stir together flour, baking powder, baking soda, and salt.
3. Using an electric mixer, cream butter, 1/4 cup granulated sugar, and brown sugar on medium-high speed for 3 minutes, until light and fluffy. Add egg and beat well.
4. In a small bowl, whisk together sour cream and maple syrup.
5. On low speed, add half the dry ingredients to butter-sugar mixture. Pour in half the sour cream mixture. Add remaining dry ingredients in 2 batches, alternating with sour cream mixture. Beat until just blended.
6. In a small bowl, stir together walnuts, cinnamon, and remaining 1 tsp granulated sugar.
7. Pour batter into muffin cups. Sprinkle top of each muffin with walnut mixture.
8. Bake until muffins are golden brown, about 20 minutes. Place tins on wire rack to cool, about 5 minutes. Remove from tins and serve warm.
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