Ingredients
1½cupsall-purpose flour
1½tspbaking powder
¼tspbaking soda
¼tspsalt
5tbspunsalted butter
¼cupgranulated sugar,plus 1 tsp
¼cuplight brown sugar,firmly packed
1largeegg
6tbspsour cream
6tbspVermont maple syrup
2tbspwalnuts,finely chopped
⅛tspground cinnamon
Preparation
Preheat oven to 400 degrees F. 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, granulated sugar, and ¼ cup 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.
At low speed, add ½ the dry ingredients to the butter-sugar mixture. Pour in ½ the 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 granulated sugar.
Pour batter into muffin cups. Sprinkle top of each muffin with walnut mixture.
Bake for about 20 minutes until muffins are golden brown. Place tins on a wire rack to cool for about 5 minutes.
Remove from tins and serve warm.
