Sour Cream Maple-Walnut Muffins Recipe

Sour Cream Maple-Walnut Muffins Recipe

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.

Preparation: 28 minutes
Cooking: 20 minutes
Total: 48 minutes



  • cupsall-purpose flour
  • tspbaking 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
  • tspground cinnamon


  1. Preheat oven to 400 degrees F. 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, granulated sugar, and ¼ cup 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. 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.

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

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

  8. Bake for about 20 minutes until muffins are golden brown. Place tins on a wire rack to cool for about 5 minutes.

  9. Remove from tins and serve warm.


  • 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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