What you'll need
Ingredients
- 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 egg
- 1/2 cup chopped pecans
The method
Directions
- 01
Preheat oven to 400 degrees. Grease a standard muffin pan or line with papers.
- 02
In a bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
- 03
In another bowl, with a hand mixer, beat the butter until smooth, then gradually add the maple syrup, beating constantly.
- 04
Beat in the sour cream and egg.
- 05
Stir in the nuts with a wooden spoon. Add the combined dry ingredients and stir just until blended.
- 06
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.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
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…
Ingredients
- 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 egg
- 1/2 cup chopped pecans
Cook Like James · The method
Directions
- 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.
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…
Ingredients
- 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 egg
- 1/2 cup chopped pecans
Directions
- 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.
