How To Make Sour Cream Maple-Walnut Muffins
Treat yourself with these soft and moist maple-walnut muffins that are made extra fluffy with sour cream, for a delectable baked dish.
Serves:
Ingredients
- 1½cupsall-purpose flour
- 1½tspbaking powder
- ¼tspbaking soda
- ¼tspsalt
- 5tbspunsalted butter
- ¼cupgranulated sugar,plus 1 tsp
- ¼cuplight brown sugar,firmly packed
- 1largeegg
- 6tbspsour cream
- 6tbspVermont maple syrup
- 2tbspwalnuts,finely chopped
- ⅛tspground cinnamon
Instructions
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Preheat oven to 400 degrees F. Place paper liners in 12 muffin cups.
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In a medium bowl, stir together flour, baking powder, baking soda, and salt.
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Using an electric mixer, cream butter, granulated sugar, and ¼ cup brown sugar on medium-high speed for 3 minutes, until light and fluffy. Add egg and beat well.
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In a small bowl, whisk together sour cream and maple syrup.
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At low speed, add ½ the dry ingredients to the butter-sugar mixture. Pour in ½ the sour cream mixture. Add remaining dry ingredients in 2 batches, alternating with sour cream mixture. Beat until just blended.
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In a small bowl, stir together walnuts, cinnamon, and remaining granulated sugar.
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Pour batter into muffin cups. Sprinkle top of each muffin with walnut mixture.
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Bake for about 20 minutes until muffins are golden brown. Place tins on a wire rack to cool for about 5 minutes.
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Remove from tins and serve warm.
Nutrition
- Calories: 178.77kcal
- Fat: 7.33g
- Saturated Fat: 3.96g
- Trans Fat: 0.20g
- Monounsaturated Fat: 1.82g
- Polyunsaturated Fat: 0.95g
- Carbohydrates: 26.29g
- Fiber: 0.52g
- Sugar: 13.40g
- Protein: 2.51g
- Cholesterol: 31.34mg
- Sodium: 118.16mg
- Calcium: 69.28mg
- Potassium: 63.18mg
- Iron: 0.95mg
- Vitamin A: 57.71µg
- Vitamin C: 0.07mg
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