Best Sugar Hill Inns Sour Cream Maple Muffins Recipes

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SUGAR HILL INN'S SOUR CREAM MAPLE MUFFINS



Sugar Hill Inn's Sour Cream Maple Muffins image

I stayed at the Sugar Hill Inn located in New Hampshire and was treated to these gems during breakfast in the morning. These muffins have a great texture with a soft crumb and just melt in your mouth. These are best served warm with butter. Enjoy!

Provided by Barbell Bunny

Categories     Breakfast

Time 28m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 9

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup maple syrup
1 cup sour cream
1 egg
1 cup raisins

Steps:

  • Preheat oven to 400 degrees.
  • Butter standard muffin tins.
  • In a small bowl, stir and toss the flour, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, beat the butter until smooth then slowly add the maple syrup, beating constantly.
  • Beat in the sour cream and egg.
  • Fold in the raisins.
  • Add the dry ingredients to the wet ingredients, and stir until just blended.
  • Spoon mixture into the prepared muffin tins, filling each cup about two-thirds full.
  • Bake until a toothpick inserted in the center comes out clean, about 15 - 18 minutes.
  • Cool in the tin for 5 minutes, then remove.

Nutrition Facts : Calories 202.8, Fat 9.3, SaturatedFat 5.7, Cholesterol 34.8, Sodium 212.1, Carbohydrate 28.5, Fiber 0.7, Sugar 14.4, Protein 2.6

MAPLE WALNUT SOUR CREAM MUFFINS



Maple Walnut Sour Cream Muffins image

This recipe is a little different from others on this site in that it uses oatmeal. These are really good!

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



Sour Cream Maple-Walnut Muffins image

Make and share this Sour Cream Maple-Walnut Muffins recipe from Food.com.

Provided by Gingerbear

Categories     Quick Breads

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).

Nutrition Facts : Calories 187.3, Fat 7.4, SaturatedFat 4, Cholesterol 33, Sodium 132.8, Carbohydrate 28.2, Fiber 0.5, Sugar 15, Protein 2.6

MAPLE SUGAR MUFFINS



Maple Sugar Muffins image

Make and share this Maple Sugar Muffins recipe from Food.com.

Provided by Molly53

Categories     Quick Breads

Time 27m

Yield 14 serving(s)

Number Of Ingredients 7

8 ounces sour cream
1 egg, beaten
1 cup granulated maple sugar (or Faux Maple Sugar)
1/2 teaspoon ground allspice
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt

Steps:

  • Preheat oven to 375°F.
  • Grease a very large baking sheet; set aside.
  • Combine first four ingredients in a large bowl; mix well.
  • Sift the remaining ingredients together; add all at once to the sour cream mixture.
  • Mix just until combined.
  • Turn dough out onto floured surface; knead lightly.
  • Roll or press to 1/2 inch thickness and cut into 2 1/2" rounds with floured cookie cutter or glass.
  • Place muffins on prepared cookie sheet.
  • Bake for 12 to 15 minutes or until bottoms are golden brown.
  • Transfer to a cooling rack.
  • Serve while still warm.

Nutrition Facts : Calories 151.5, Fat 4.2, SaturatedFat 2.4, Cholesterol 22.6, Sodium 103.8, Carbohydrate 25.5, Fiber 0.6, Sugar 8.8, Protein 3.1

SUGAR HILL INN'S RAISIN SCONES



Sugar Hill Inn's Raisin Scones image

I stayed at this quaint little inn, located in New Hampshire, for several nights and was lucky enough to enjoy their amazing breakfasts. This is just one of their delicious recipes that I know I will be making for years! We had the cranberry scones, so I would substitute cranberries for the raisins in this recipe. The scones were also served with a delicious orange butter. This recipe results in a soft, not-too-sweet scone that absolutely melts in your mouth. I remember course sugar being on top of these scones, which is not mentioned in the recipe. If desired, I would sprinkle enough to taste on the dough before baking.

Provided by Barbell Bunny

Categories     Scones

Time 25m

Yield 10 scones, 10 serving(s)

Number Of Ingredients 7

2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, very cold, cut into cubes
1/2 cup raisins (or cranberries)
1 cup heavy cream

Steps:

  • Preheat oven to 425.
  • Add dry ingredients into a food processor and pulse.
  • Add butter, and pulse 15 times.
  • Add raisins or cranberries.
  • Transfer mixture to a mixing bowl.
  • Add cream.
  • Mix with spatula.
  • Turnout onto parchment paper.
  • Lightly knead.
  • To shape, press into a 9" round non-stick pan.
  • Remove dough from the mold and cut into 10 wedges.
  • Bake 12 - 15 minutes.

Nutrition Facts : Calories 261, Fat 14.8, SaturatedFat 9.2, Cholesterol 47.9, Sodium 286.3, Carbohydrate 29.6, Fiber 0.9, Sugar 8.2, Protein 3.4

MORNING MAPLE MUFFINS



Morning Maple Muffins image

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch     Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

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