Sour Cream Maple Walnut Muffins Recipes

MORNING MAPLE MUFFINS

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.

MAPLE WALNUT SOUR CREAM MUFFINS

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.

SOUR CREAM MAPLE-WALNUT MUFFINS

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).

MAPLE WALNUT MUFFINS

Steps:

• Preheat the oven to 400F. Grease 12 muffin tins with butter.
• Mix the flour, baking powder, cinnamon and salt together in a large bowl.
• Whisk the brown sugar into the melted butter. Then whisk in the eggs, maple syrup, milk and vanilla extract.
• Slowly add the wet ingredients to the dry ingredients and mix only until just combined.
• Fold in the walnuts (or your choice of nut).
• Divide the batter evenly into the muffin tins.
• Put the muffins in the oven and immediately decrease the oven temperature to 375F.
• Bake for 25-30 minutes, until a toothpick comes out clean.

MAPLE NUT BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, mix bananas, sour cream, maple syrup and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. For streusel, in a small bowl, mix flour, sugars, butter and cinnamon until blended. Stir in pecans; sprinkle over batter., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

SUGAR HILL INN'S SOUR CREAM MAPLE MUFFINS

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.

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease or paper line 20 muffin cups.
• Spread walnuts on a baking sheet, toast in the oven 5 minutes, cool and coarsely chop.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• In a larger bowl, combine sugars, syrup and butter, beat with an electric mixer until light and fluffy.
• Add the eggs one at a time, beating to mix thoroughly after each addition.
• Pour half of the buttermilk and half of the flour mixture into the butter mixture and stir until blended, repeat with the remaining ingredients.
• Fold in the walnuts and fill muffin cups 2/3 full.
• Bake 20 to 25 minutes, remove and let stand 5 minutes before transferring to a cooling rack.