Name: Sour Cream Maple-Walnut Muffins
Yield: 1
Ingredients: 1 1/2 c. all-purpose flour -; 1 1/2 tsp. baking powder -; 1/4 tsp. baking soda -; 1/4 tsp. salt -; 5 tbsp. unsalted butter -; 1/4 c. plus1 tsp. granulated sugar -; 1/4 c. firmly packed light brown sugar -; 1 large egg -; 6 tbsp. sour cream -; 6 tbsp. Vermont maple syrup -; 2 tbsp. finely chopped walnuts -; tsp. ground cinnamon -

Ingredients for - Sour Cream Maple-Walnut Muffins

1. 1 1/2 c. all-purpose flour

2. 1 1/2 tsp. baking powder

3. 1/4 tsp. baking soda

4. 1/4 tsp. salt

5. 5 tbsp. unsalted butter

6. 1/4 c. plus1 tsp. granulated sugar

7. 1/4 c. firmly packed light brown sugar

8. 1 large egg

9. 6 tbsp. sour cream

10. 6 tbsp. Vermont maple syrup

11. 2 tbsp. finely chopped walnuts

12. tsp. ground cinnamon

How to cook deliciously - Sour Cream Maple-Walnut Muffins

1 . Stage

Preheat oven to 400 degrees. Place paper liners in 12 muffin cups.

2 . Stage

In a medium bowl, stir together flour, baking powder, baking soda, and salt.

3 . Stage

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 . Stage

In a small bowl, whisk together sour cream and maple syrup.

5 . Stage

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 . Stage

In a small bowl, stir together walnuts, cinnamon, and remaining 1 teaspoon granulated sugar.

7 . Stage

Pour batter into muffin cups. Sprinkle top of each muffin with walnut mixture.

8 . Stage

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.