Sour Cream Maple Walnut Muffins
Sour Cream Maple Walnut Muffins offer a moist, tender crumb with rich maple flavor and crunchy walnuts, perfect for a cozy breakfast or a delightful snack. Suitable for breakfast or brunch.
Ingredients
Instructions
- Grease and flour muffin tins.
- Sift flour, sugar, baking powder, and salt together.
- Add egg, sour cream, and maple extract. Stir just until blended.
- Stir in walnuts.
- Fill muffin tins two-thirds full.
- Let the batter set for 15 minutes.
- Bake at 350°F (175°C) for 15 minutes.
Tips & Substitutions
For a lighter texture, sift the flour again after measuring. If you don't have maple extract, vanilla extract works well as a substitute, though it will slightly change the flavor profile. Ensure the walnuts are chopped evenly for better distribution throughout the batter. Adding a pinch of cinnamon can enhance the flavor, too. For more holiday inspiration, check out our Christmas Ornament Cutouts.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of maple syrup for added sweetness. They pair beautifully with a cup of coffee or tea. For a delightful dessert option, try them alongside our Layered Pumpkin Cake or with a scoop of ice cream. Enjoy them fresh or slightly toasted for a different texture.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap each muffin individually and freeze for up to 3 months. To reheat, simply place them in a microwave for about 10-15 seconds or warm them in an oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Maple Walnut Muffins contains roughly 267 calories, with 6g protein, 31g carbohydrates, and 14g fat. It is a good source of calcium (16% of the Daily Value) and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 843mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of walnuts?
Yes, you can substitute walnuts with pecans or almonds if preferred. Both options will provide a different flavor and texture, enhancing the muffin's overall taste. Just ensure the nuts are chopped to a similar size to maintain even distribution in the batter.
What if I don't have sour cream on hand?
If you're out of sour cream, you can use plain yogurt as a substitute. Greek yogurt works particularly well due to its thickness. Alternatively, mix equal parts milk and vinegar to create a buttermilk substitute, which will also add moisture to the muffins.
How can I tell when the muffins are done baking?
To check if the muffins are fully baked, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs attached, they are done. If there is wet batter on the toothpick, they need more time to bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).