How to Make Award-winning Maple and Walnut Sour Cream Muffins

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, maple and walnut sour cream muffins. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Maple and Walnut Sour Cream Muffins is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Maple and Walnut Sour Cream Muffins is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook maple and walnut sour cream muffins using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Maple and Walnut Sour Cream Muffins:

1. Make ready 1 1/2 cup all-purpose flour
2. Get 1 1/2 tsp baking powder
3. Take 1/4 tsp baking soda
4. Take 1/4 tsp salt
5. Make ready 1/4 cup plus 1 teaspoon granulated sugar
6. Take 5 tbsp unsalted butter, softened
7. Make ready 1/4 cup light brown sugar, firmly packed
8. Take 1 large egg
9. Take 6 tbsp sour cream
10. Take 6 tbsp Real Maple Syrup
11. Take 1/2 cup chopped walnuts
12. Get 1/4 tsp ground cinnamon

Instructions to make Maple and Walnut Sour Cream Muffins:

1. Preheat oven to 350°F. Place cupcake liners in a muffin pan.
2. In a medium size mixing bowl, sift together the flour, baking soda, baking powder and salt to incorporate well. You do not have to sift, just mix until well combined if you don't have sifter.
3. With a stand or hand mixer, cream together the butter, brown sugar and 1/4 cup of granulated sugar on medium high speed until light and fluffy. About 3-4 minutes.
4. Add egg and mix about a minute until well blended.
5. In a separate bowl, mix together the maple syrup and sour cream until well combined.
6. Add half of the dry mixture to the butter sugar and egg in mixer bowl. On low speed, add 1/3 of the syrup and sour cream mixture to bowl.
7. Add the dry ingredients in 2 more batches alternating with the sour cream mixture and mix until just blended.
8. In a small bowl, combine the remaining sugar, cinnamon and walnuts. Mix until well blended and walnuts and cinnamon sugar are well combined.
9. Scoop batter into liners in muffin tin about 3/4 full. Sprinkle tops of batter with nut and cinnamon sugar mixture, divide it so enough topping with be able to go on each muffin.
10. Bake for 25-30 minutes, depending on oven until golden brown. Test with a toothpick in center after 20 minutes.
11. When done, place muffin tin on wire rack to cool 5 minutes. Remove from tin and serve warm if desired. Great cooled also.
12. Drizzle with more maple syrup if desired.

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