Ingredients
-
1 1/2
-
1 1/2
-
1/4
-
1/4
-
5
-
1/4
-
1
-
1/4
-
1
-
6
-
6
-
2
-
1/8
-
-
Directions
Sour Cream Maple-Walnut Muffins, , Yummy muffins! I added walnuts to the batter which I would definitely do again I think I would add cinnamon to the batter next time too used a toasted almond syrup instead of maple syrup, but I think the maple would be even better! I was just trying to use up what we already had open!, Yummy muffins! I added walnuts to the batter which I would definitely do again I think I would add cinnamon to the batter next time too used a toasted almond syrup instead of maple syrup, but I think the maple would be even better! I was just trying to use up what we already had open!
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Steps
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1
Done
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Preheat Oven to 400. |
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2
Done
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Place Paper Liners in 12 Muffin Cups. |
|
3
Done
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in a Medium Bowl, Stir Together Flour, Baking Powder, Baking Soda and Salt. |
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4
Done
|
Using an Electric Mixer, Cream Butter, 1/4 Cup Sugar, and Brown Sugar on Medium-High Speed For 3 Minutes, Until Light and Fluffy. |
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5
Done
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Add Egg and Beat Well. |
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6
Done
|
in a Small Bowl, Whisk Together Sour Cream and Maple Syrup. |
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7
Done
|
on Low Speed, Add 1/2 Dry Ingredients to Butter-Sugar Mixture. |
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8
Done
|
Pour in 1/3 Sour Cream Mixture. |
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9
Done
|
Add Remaining Dry Ingredients in 2 Batches, Alternating With Sour Cream Mixture. |
|
10
Done
|
Beat Until Just Blended. |
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11
Done
|
in a Small Bowl, Stir Together Walnuts, Cinnamon and Remaining 1 Teaspoon Sugar. |
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12
Done
|
Pour Batter Into Muffin Cups. |
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13
Done
|
Sprinkle Top of Each Muffin With Walnut Mixture. |
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14
Done
|
Bake Until Muffins Are Golden Brown, About 20 Minutes. |
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15
Done
|
Place Tins on Wire Rack to Cool About 5 Minutes. |
