Sour Cream Maple Walnut Muffins Recipes

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.

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).

Steps:

• Sift together flour, baking powder, baking soda, salt, and 3 tablespoons sugar.
• Combine egg, sour cream, and oil in bowl and pour into dry ingredients all at once.
• Stir partially, then add apples which have been peeled, diced, and sprinkled with nutmeg and 2 tablespoons sugar.
• Stir until all dry ingredients are moist but still lumpy, about 17-25 strokes.
• Spoon batter into greased muffin tins, filling tins only 2/3 full.
• Bake at 425° for 20-28 minutes.

Steps:

• Heat oven to 400 degrees F.
• Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
• Beat egg in a small bowl; add sour cream and milk.
• Add to flour mixture, mixing just until moistened.
• Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
• Bake for 15 minutes or until lightly browned.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
• Sift the flour, baking powder, and salt together and set aside.
• Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

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.

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.

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.