Sour Cream Maple-Walnut Muffins Recipe

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

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

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.

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

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.

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

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

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

Remove from tins and serve warm.