Prep 10 mins
Cook 15 mins
Nutty and maple-rich are the theme for these muffins!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1⁄4 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, softened
- 1⁄4 cup pure maple syrup
- 1 1⁄2 cups sour cream
- 1 large egg
- 1⁄2 cup pecans, coarsely chopped (about 2 oz.)
- Preheat oven to 400 degrees. Grease 12 standard size muffin-pan cups or line with paper liners.
- Mix together flour, baking soda, baking powder, and salt.
- Beat butter at medium speed until light and fluffy. Beat in maple syrup in a slow and steady stream. Beat in sour cream and egg until blended.
- At low speed, beat flour mixture into butter mixture, 1/2 cup at a time, until dry ingredients are just moistened. DO NOT OVERMIX. Stir in nuts. Spoon batter into prepared pan, filling cups 2/3 full.
- Bake muffins until tops are firm and golden, 15-20 minutes. Transfer pan to wire rack to cool slightly. Turn muffins out onto rack to cool completely.
While I'm waiting for what I made to bake, I wanted to make this note: I've just realized that I never added the butter because adding the butter is not in the directions (I suspect it's supposed to be "Beat in sour cream and butter until blended"). I'm not submitting it as a correction in case my assumption is incorrect. I suppose we'll see how they turn out. I also squeezed it all into 12 muffin tins because even though the yield says 2 dozen muffins, the directions only say a dozen. Edited to add: my butterless muffins were OK--a spongy texture but a light, subtle flavor. (I added a bit more syrup.) I used vanilla yogurt instead of sour cream. I suppose they're a little healthier than they would've been had I remembered the butter...