Ingredients
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tbsp. unsalted butter
1/4 c. plus1 tsp. granulated sugar
1/4 c. firmly packed light brown sugar
1 large egg
6 tbsp. sour cream
6 tbsp. Vermont maple syrup
2 tbsp. finely chopped walnuts
tsp. ground cinnamon
Preparation
Step 1Preheat oven to 400 degrees. Place paper liners in 12 muffin cups.Step 2In a medium bowl, stir together flour, baking powder, baking soda, and salt.Step 3Using 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.Step 4In a small bowl, whisk together sour cream and maple syrup.Step 5On 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.Step 6In a small bowl, stir together walnuts, cinnamon, and remaining 1 teaspoon granulated sugar.Step 7Pour batter into muffin cups. Sprinkle top of each muffin with walnut mixture.Step 8Bake until muffins are golden brown, about 20 minutes. Place tins on wire rack to cool, about 5 minutes. Remove from tins and serve warm.
