SOUR CREAM MAPLE-WALNUT MUFFINS

photo credit: Bennington Banner

Makes 12 muffins

INGREDIENTS

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 5 tablespoons unsalted butter

• 1/4 cup plus 1 teaspoon granulated sugar

• 1/4 cup firmly packed light brown sugar

• 1 large egg

• 6 tablespoons sour cream

• 6 tablespoons Tapped Cinnamon-infused or Ginger-infused Maple Syrup

• 2 tablespoons finely chopped walnuts

DIRECTIONS

1. Preheat oven to 400 degrees F. Place paper liners in 12 muffin cups.

2. In a medium bowl, stir together flour, baking powder, baking soda and salt.

3. Using an electric mixer, cream butter, 1/4 cup granulated sugar, and brown sugar on medium-high speed for 3 minutes, until light and fluffy. Add egg and beat well.

4. In a small bowl, whisk together sour cream and maple syrup.

5. On low speed, add half the dry ingredients to butter-sugar mixture. Pour in half the sour cream mixture. Add remaining dry ingredients in 2 batches, alternating with sour cream mixture. Beat until just blended.

6. In a small bowl, stir together walnuts, cinnamon and remaining 1 teaspoon granulated sugar.

7. Pour batter into muffin cups. Sprinkle top of each muffin with walnut mixture.

8. Bake until muffins are golden brown, about 20 minutes.

(Adapted from delish.com)