* 1 1/2 cup(s) all-purpose flour
* 1 1/2 teaspoon(s) baking powder
* 1/4 teaspoon(s) baking soda
* 1/4 teaspoon(s) salt
* 5 tablespoon(s) unsalted butter, softened
* 1/4 cup(s) plus1 tsp. granulated sugar
* 1/4 cup(s) firmly packed light brown sugar
* 1 large egg
* 6 tablespoon(s) sour cream
* 6 tablespoon(s) Vermont maple syrup
* 2 tablespoon(s) finely chopped walnuts
* 1/8 teaspoon(s) ground cinnamon
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 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 teaspoon
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.
(E-mail Recipe)
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