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 -

Recipe information

Cooking:

Servings per container:

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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.