Sweetened with pure maple syrup and the perfect size for snacking, these maple walnut muffins are a popular morning treat.
Yield: 20-24 muffins
- 1-3/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup butter, room temperature
- 3/4 cup pure maple syrup
- 1 cup sour cream
- 1 egg
- 3/4 cup chopped walnuts
- Warm maple syrup (optional)
- Confectioners’ sugar, for dusting (optional)
Preheat oven to 400 degrees. Grease muffin tins.
In a small bowl, stir together flour, baking powder, and baking soda and set aside.
In a medium bowl, beat the butter until smooth, then slowly add maple syrup, beating constantly. Beat in sour cream and egg. Stir in walnuts. Add the combined dry ingredients and stir just until blended.
Spoon into the prepared muffin tins, filling two-thirds full. Bake 12 to 16 minutes. Cool in tins 5 minutes, then move to a cooling rack. For an extra-fancy presentation, dip muffins in syrup and dust with confectioners’ sugar. Serve warm.