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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| unsalted butter: 1/2 cup (at room temperature) |
| maple syrup: 3/4 cup |
| sour cream: 1 cup |
| eggs: 1 |
| seedless raisins (packed): 1 cup |
Sugar Hill Inn's Sour Cream Maple Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
18 min -
Servings
16 serving(s)
Tags
- Preheat oven to 400 degrees.
- Butter standard muffin tins.
- In a small bowl, stir and toss the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, beat the butter until smooth then slowly add the maple syrup, beating constantly.
- Beat in the sour cream and egg.
- Fold in the raisins.
- Add the dry ingredients to the wet ingredients, and stir until just blended.
- Spoon mixture into the prepared muffin tins, filling each cup about two-thirds full.
- Bake until a toothpick inserted in the center comes out clean, about 15 - 18 minutes.
- Cool in the tin for 5 minutes, then remove.