Maple Walnut Muffins

Maple Walnut Muffins


  • 245g plain flour (1 3/4 cup)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 120g butter at room temperature (1/2 cup)
  • 180ml pure maple syrup (3/4 cup)
  • 120g sour cream (1 cup)
  • 1 free range large egg
  • 87g chopped toasted walnuts, plus more to garnish (3/4 cup)


  1. Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a medium size muffin tin and  line with paper liners.
  2. Sift together the flour, soda and baking powder into a bowl and set aside.
  3. Cream the butter until light with an electric whisk.  Continue with the electric whisk and add the  in the maple syrup a bit at a time, whisking constantly. Whisk in the egg and sour cream.  Fold in the flour and the walnuts, until just blended.
  4. Spoon into the prepared tin (you will have to cook three more separately after the first batch) filling 2/3 full.  Top each with a piece of walnut if desired.
  5. Bake for 12 to 16 minutes.  A toothpick inserted in the centre  will come out clean.  Leave in the tins for a few minutes, then move to a cooling rack to finish cooling.

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