Sour Cream Maple Walnut Muffins
Indulge in the comforting flavors of Sour Cream Maple Walnut Muffins, a delightful treat that perfectly balances sweetness, nuttiness, and a hint of spice. These moist and tender muffins are made with rich sour cream, pure maple syrup, and a touch of ground cinnamon, creating a warm, inviting flavor profile that’s hard to resist. Toasted walnuts add a satisfying crunch, while a sprinkle of sugar on top brings an irresistible caramelized finish. With just 15 minutes of prep time, these quick and easy muffins are perfect for breakfast, brunch, or a cozy midday snack. Whether enjoyed fresh out of the oven or at room temperature, these muffins are a luscious combination of texture and flavor that will surely become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, melted and slightly cooled
- 0.75 cup Maple syrup
- 1 cup Sour cream
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.75 cup Walnuts, chopped and lightly toasted
- 2 tablespoons Granulated sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each muffin cup.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a medium mixing bowl, whisk together the melted butter, maple syrup, sour cream, eggs, and vanilla extract until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chopped and toasted walnuts, reserving a small handful to sprinkle on top of the muffins if desired.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If using, sprinkle the tops with a pinch of granulated sugar and the reserved walnuts for added crunch and sweetness.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 401.6 g | 146% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 204.3 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 494 mg | 38% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
