Sour Cream Maple Walnut Muffins
Steps
Preheat oven to 400.
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 , 1 / 4 cup sugar , and 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.
On low speed , add 1 / 2 dry ingredients to butter-sugar mixture.
Pour in 1 / 3 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 1 teaspoon sugar.
Pour batter into muffin cups.
Sprinkle top of each muffin with walnut mixture.
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.
Dark amber maple syrup is preferred.
Ingredients
all-purpose flour, baking powder, baking soda, salt, unsalted butter, sugar, light brown sugar, egg, sour cream, maple syrup, walnuts, cinnamon