Best Maple Walnut Sour Cream Muffins Recipes

Maple Walnut Sour Cream Muffins image

Provided by Whisper

Categories Oatmeal

Time 45m

Yield 12 muffins

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar, packed
1 cup rolled oats
1 cup sour cream
5 tablespoons butter, softened
2 eggs
3/4 cup real maple syrup
1 cup walnuts, chopped

Steps:

Preheat oven to 375°F.
Spray medium-size muffin cups with non-stick cooking spray or line with paper liners.
In a large bowl, combine flour, salt, baking powder, baking soda, brown sugar and oats.
In a medium bowl, combine sour cream, butter, eggs and maple syrup; add to flour mixture and stir to combine.
Stir in nuts.
Pour batter into muffin cups.
Bake for 20-30 minutes, rotating pan halfway through baking time, until a toothpick inserted in center comes out clean.
Let stand for 10 minutes before removing muffins from cups.

Nutrition Facts : Calories 306.4, Fat 16.3, SaturatedFat 6.2, Cholesterol 53.7, Sodium 253.6, Carbohydrate 36.2, Fiber 1.8, Sugar 17.4, Protein 5.5

Sour Cream Maple-Walnut Muffins image

Provided by Gingerbear

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1/4 cup sugar, plus
1 teaspoon sugar
1/4 cup light brown sugar, firmly packed
1 large egg
6 tablespoons sour cream
6 tablespoons vermont maple syrup
2 tablespoons finely chopped walnuts
1/8 teaspoon cinnamon

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 (available online at www. bairdfarm. com).