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.