My aunt recently told me about a note she found that I sent her nearly 20 years ago. In it, I apparently raved about a maple syrup muffin that I wanted her to try. I had no memory of it but luckily she saved the note which included the recipe and I decided to make them this morning. They’re still worth raving about. The combination of maple syrup and walnut makes for a great fall/winter muffin, and the sour cream keep them moist and tender. They’re perfect for the Thanksgiving weekend.
1 3/4 c unbleached all-purpose flour (or white whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup maple syrup
1 cup sour cream
1/2 cup chopped pecans
1. Preheat oven to 400 degrees. Grease a standard muffin pan or line with papers.
2. In a bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, with a hand mixer, beat the butter until smooth, then gradually add the maple syrup, beating constantly.
4. Beat in the sour cream and egg.
5. Stir in the nuts with a wooden spoon. Add the combined dry ingredients and stir just until blended.
6. Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full. Bake until a toothpick comes clean, about 15 minutes. Let cool in the pan for 5 minutes, then remove. Serve warm with sour cream and drizzle of syrup, if desired.