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Sour Cream Maple-Walnut Muffins




Source of Recipe


Oprah Magazine






List of Ingredients



• 1 1/2 cups flour
  
• 1 1/2 tsp baking powder
  
• 1/4 tsp baking soda
  
• 1/4 tsp salt
  
• 5 T unsalted butter, softened
  
• 1/4 cup plus 1 tsp sugar
  
• 1/4 cup light brown sugar, firmly packed
  
• 1 large egg
  
• 6 T sour cream
  
• 6 T Vermont maple syrup
  
• 2 T finely chopped walnuts
  
• 1/8 tsp cinnamon
  






Instructions



1. Preheat oven to 400 degrees. 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 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 1/2 dry ingredients to butter-sugar mixture. Pour in 1/3 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 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.
   






Final Comments


Makes 12 muffins.