Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, maple and walnut sour cream muffins. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Maple and Walnut Sour Cream Muffins is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Maple and Walnut Sour Cream Muffins is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. 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:
- Make ready 1 1/2 cup all-purpose flour
- Prepare 1 1/2 tsp baking powder
- Make ready 1/4 tsp baking soda
- Make ready 1/4 tsp salt
- Make ready 1/4 cup plus 1 teaspoon granulated sugar
- Prepare 5 tbsp unsalted butter, softened
- Make ready 1/4 cup light brown sugar, firmly packed
- Take 1 large egg
- Make ready 6 tbsp sour cream
- Make ready 6 tbsp Real Maple Syrup
- Make ready 1/2 cup chopped walnuts
- Prepare 1/4 tsp ground cinnamon
Instructions to make Maple and Walnut Sour Cream Muffins:
- Preheat oven to 350°F. Place cupcake liners in a muffin pan.
- 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.
- 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.
- Add egg and mix about a minute until well blended.
- In a separate bowl, mix together the maple syrup and sour cream until well combined.
- 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.
- Add the dry ingredients in 2 more batches alternating with the sour cream mixture and mix until just blended.
- In a small bowl, combine the remaining sugar, cinnamon and walnuts. Mix until well blended and walnuts and cinnamon sugar are well combined.
- 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.
- Bake for 25-30 minutes, depending on oven until golden brown. Test with a toothpick in center after 20 minutes.
- When done, place muffin tin on wire rack to cool 5 minutes. Remove from tin and serve warm if desired. Great cooled also.
- Drizzle with more maple syrup if desired.
So that’s going to wrap it up for this special food maple and walnut sour cream muffins recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to maple and walnut sour cream muffins cooking. Go on get cooking!
