in the kitchen with: sabra krock

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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!

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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!

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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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no1uno

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.

Nikko Moy

Gorgeous styling!

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

~Nikko

Melissa

Such gorgeous photography and love the pattern on the banking pan. I’m definitely going to try this recipe. Thanks!

kristina

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!

kristina

yes! been here for almost 2 weeks off to thailand on sunday! love what you’re doing with ITKW!! ;-))

RB

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?

Patty

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

Emily

I need those pans! I too would like to know the make and model!

eh

Where does one get such lovely paper holders? Do they carry them at that shop on 22nd Street?

cindy

The liners are beautiful! Any idea where they are from? I’d love to purchase some…

Minalucia

Really wonderful pictures! I love the walnut set up. Just beautiful. Thanks for sharing! I cannot wait to be eat something.

Emily

I think these are Ovenex pans. So beautiful, I know what I’m going to start collecting!

Jean

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

juli

where can we find the amazing baking cups used in the pictures? they are lovely!

sue

I’ve seen muffin and tart cups very much like the ones in the picture at Sur La Table.

Vicki

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

Stacey

They look crunchy, soft, sweet, and delicious, I’ll have to give these a try next week!

Sabra

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!

nancy kramer

Sabra’s photos are about food, love, and art. She is the goddess of small things.

Tartelette

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!

LarryB

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

Aran

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

cyndi

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

jess

i’m not sure which is more delicious – the muffins or the paper liners themselves!

gina

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!
anon-desperatehousewife.blogspot.com

Nikki Soppelsa

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!

tracey

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.

Rae

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!

Shari

I love the texture in Sabra’s photos! And I love all her food props. She is very inspiring.

Sabra

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!

Dee Wilcox

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!

Georgie M.

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!

Karlee Thomas

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!

linda

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

kelly

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.

Rachel {TLCI}

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 :)

Michael in Placitas NM

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.

yogurt sauce

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

Dianne Unterbrink

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…..

Briana

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.

Shannon

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.

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