entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: sabra krock

by Grace Bonney

Today’s recipe comes from food photographer and blogger, Sabra Krock. Her delicious recipe for maple sour cream walnut muffins has been staring at me from my desktop all week, begging to be made. So in a few minutes I’m off to buy the ingredients and bake my own batch for the weekend. If you’re looking for a tasty way to wake up your family or loved ones this weekend, Sabra’s muffin recipe is just the ticket. Thanks so much to Sabra for sharing her recipe with us- and these beautiful photos! Click here for the full recipe (and more photos) after the jump, or just click “read more” below. Happy Baking!

About Sabra: I am a Manhattan-based food photographer, food blogger and owner of a small dog product business. I have enormous passion not only for photographing food, but also for cooking (and eating!) it. I do all of my own cooking and styling for my shoots. I love baking in particular, with muffins among my favorite things to create. These muffins are moist and have a wonderful, subtle maple flavor. Feel free to spice them up as they would be great with a 1/2 tsp of allspice or a pinch of clove. I have a weakness for pretty baking vessels and have a large collection of ramekins, custard cups, bundt pans and moulds. I also love paper baking cups and pick up unusual shapes, sizes and patterns whenever I see them. One of the photographs shows a snippet of my “brown” collection. I love using different shapes in a single recipe to shake things up – just watch your baking time.

CLICK HERE for sabra’s maple sour cream walnut muffin recipe after the jump!


Maple Sour Cream Walnut Muffins

(makes approximately 12 standard sized muffins)

For the batter:

1/2 cup butter, room temperature
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

For the topping:

1/2 cup brown sugar
1/2 cup all purpose flour
3 Tbs butter, chopped
Scant 1/4 cup walnuts, chopped small
1/2 tsp cinnamon

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. 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 well-combined into rest of ingredients. Generously spoon topping over muffin batter.

Bake in 350 degree oven for 10-12 minutes until a cake tester comes out clean. Cool on wire racks.


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  • I want that baking pan so bad! Does anyone (sabra, anybody!?!) know the make and model of that beautiful work of art? BTW the recipe sounds wonderful.

  • Gorgeous styling!

    Where did you find such beautiful *props…the patterned cookie sheet, the muffin cups and bluish linen towel?!


  • oh matt’s are vintage pans that stylist Adam Pearson picked up in the midwest. I bet you kinda have to scrounge lots of thrift shops and stuff for them! I, on the other hand LOVE that baking rack from the first photo…great props and great photog!

  • These colors are amazing. Sort of monochromatic but with amazing texture and depth. I love the use of the empty paper muffin forms and the antuque cutting board and wire tray. Is it just me or do nuts fresh from the shell taste so much better than shelled ones?

  • Please post if anyone knows where to buy the blue square paper baking vessels shown in the background.

  • The pictures and recipe look unbelievably good!! I am sooooo tempted by these, when can we get invited over to sample???

  • Sabra’s photography is outstanding. I’ve now bookmarked her blog for recipe ideas also. Thank you d for the find!

  • Hi everyone – thanks so much for all of the lovely comments!!! Re: the baking cups – I collect them from ALL over – in fact the ones in the back I brought back from a recent trip to Israel! There are some on 22nd street – I do like fancy flours too – otherwise I just collect them wherever I see them. Thanks so much again for all the comments – a joy to read!

  • Sabra’s photography is a constant source of inspiration. She does darks and blues like no other, her textures are perfectly rendered through her photos. I just want to hug her wood props…maybe one day!

  • WOW! Beautifully executed photos and recipe! Your cooking props are amazing!
    Outstanding job – continue the good work!

  • no one does textures and darks like sabra. her styling and props fit these muffins perfectly. so good to see her work featured here!

  • The photos are gorgeous and these muffins look AMAZING! I’m sold…they must be made this weekend! My husband will be so happy :-)

  • Y-U-M.
    Made these yesterday for a brunch I attended-big hit. I could’ve used even more topping, but I’m a tad obsessed with brown sugar.
    Thanks for sharing!

  • I baked these muffins today…in my vintage pans akin to the pan showing. Eight muffins in each pan (larger size too) and this batter filled two pans easy.

    I questioned the following before and while doing, but went ahead anyway:
    1. Two tsp. baking powder seemed like a lot and the batter began to expand almost immediately.
    2. One half tsp. salt felt a bit much and in the end…was. This muffin isn’t really that sweet and so there is a saltiness…not to ruination, but detectable.
    3. The baking time…I knew 12-15 mins. just wasn’t going to do it and I was right…25-30mins.
    Bottom line…
    I would make these again…less salt, more sweet, not much though.
    As to the batch I made, they’re fine, I’ll eat them. They are good, nice texture, tasty warm and I am a sucker for cinammon!

  • oh…. my lord. after a dinner of microwaved instant rice (currently living alone in s. korea with only a hotplate for a kitchen) this is enough to bring me to tears.

    will likely be making these the very day i return to canada.

  • I just want to second the suggestions that Nikki S. made. I made these and the are truly delicious, light, moist, and cinnamon-y. But:
    – I used 1/4 tsp salt and it seems just right
    – I had to bake for 30 minutes
    – also, I will leave the butter out of the topping next time as the paper liners became very greasy. There seems to be plenty of butter and sour cream in the batter!

  • great suggestions everyone! thank you! I tend to forget I have a rather speedy convection oven and need to adjust cooking times. love the other suggestions too. thanks again everyone for all the great feedback!

  • I was so inspired by your post (via RSS last week) that I ordered some vintagey muffin cups from Bake It Pretty on Etsy. They came today, just when I needed a creative break. I had so much fun making the recipe and taking photos. The muffins were absolutely delicious. Thanks for sharing!

  • The baking pans are Ovenex’s Starburst pattern. My mother collects them. She has quite a large selection of these baking sheets, loaf pans, muffin/cupcake pans etc. They look so good once they’re cleaned up too… they sparkle!

  • Everything is so beautiful! I have been on a hunt ever since to find such adorable baking cups and supplies. Are there wholesale resources out there to purchase those types of baking cups, etc? Wonderul post!

  • looks sooo good. the muffins are beautiful. can’t wait to go grocery shopping for all of the ingredients

  • Made these today…they are delish! Thank you for such a great recipe. I used pecan instead of walnuts, and also followed the recommendation regarding salt. Using a standard muffin pan, the recipe made 18 muffins, and needed to cook for 20 mins.

  • This post is like an analogy for my dream home, lol. Not only do I adore the recipe (who doesn’t LOVE maple and walnuts) and subsequent sweet scents that would waft through my home, but also the style in which these photos were taken are equally delectable…and, in the styling to which I’d love to build my dream home someday. Lovingly rustic and comfy :)

  • Stumbled onto Sabra’s photography and was wowed. I totally get it! I live in the mountains and bake almost every day. At 7k feet it ‘s challanging.

  • Simply want to say your article is as astounding. The clarity in your post is simply cool and i could assume you’re an expert on this subject. Well with your permission allow me to grab your feed to keep updated with forthcoming post. Thanks a million and please continue the enjoyable work

  • Funny….so many comments about the baking pan in the photos. I have one that was given to me by my grandmother. Never thought much about the pattern at all until I read these comments. I have quite the treasure it seems.
    But the real amazement is the muffins themselves. My favorite ingredients, all combined into my favorite breakfast. How delightful! I’m making these tomorrow and probably too often afterwards! Can’t wait for that first taste….ahhh…..

  • The flavors here are good; however, far too much leavener!!! The batter puffed so much that I had a lot of excess that was wasted. They then puffed up even further in the oven, so much so that they nearly overflowed the pan. I would reduce to 1 tsp baking powder and 1/2 tsp baking soda.

  • I made these muffins, as well, which was a bit of a leap of faith, as I have been avoiding maple things since accidentally spilling maple extract in my kitchen about 9 years ago (that smell haunted me forever). I didn’t have any issues with the salt (though, i admittedly like things a bit less sweet), and I was fine with the amount of leavener. Very full, as well, and came out super light and fluffy. My husband (whom i have made into a very tough critic over the years) said this is the ONLY muffin recipe we should use. And my 3 year old loved them, as well, and she’s normally a bit snobby about nuts. I also had to bake for much longer, so the convection oven makes sense.

  • I just made these muffins today… delicious!!!! All twelve were gone in a second… I followed the recipe step by step.. no corrections needed…next time (most likely tomorrow – my family loved it) I will add a small piece of white chocolate in the middle. Thank you for sharing the recipe!