Maple Walnut Muffin

Every once in awhile, I would rummage through my fridge for a stock clearance exercise.  This time round, I found an unopened package of walnuts and a bottle of maple syrup. I googled “walnuts + maple syrup”, and discovered this gem. 

I love muffins as they are delicious, and really easy to make. They also freeze well so I can make them in advance and keep them on hand for breakfast or as an all-day snack.

You will need:

Batter

1/2 cup butter, room temperature (120 g)

3/4 cup maple syrup

2 large eggs

1 cup sour cream

1 tsp vanilla extract

2 cups all purpose flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 cup walnuts, roughly chopped

Topping

1/2 cup brown sugar

1/2 cup all purpose flour

3 tbsp butter, chopped

1/4 cup walnuts, chopped small

1/2 tsp cinnamon

Preparation:

Preheat the oven to 175 deg Celsius.

Whip butter in an electric mixer. Slowly add maple syrup to combine. Add eggs, one at a time. Add sour cream. Add vanilla extract. Combine dry ingredients (except nuts).  Add to butter mixture.  Stir to combine.  Stir in walnuts.  Do not overmix or your muffins will be tough.  A few specks of flour here and there are acceptable.  Fill muffin cups approximately half full with batter.

Combine ingredients for the topping.  Use your fingers to pinch butter and break into pea-sized pieces and combine well into the rest of the ingredients.  Generously spoon topping over muffin batter.

Bake for 10-12 minutes until a cake tester comes out clean.  Cool on wire rack.

Makes approximately 12 standard sized muffins.