1 3/4 cup 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
Preheat oven to 400°F. Grease a standard muffin pan or line with papers. In a bowl, stir together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, with a hand mixer, beat the butter until smooth, then gradually add the maple syrup, beating constantly. Beat in the sour cream and egg. Stir in the nuts with a wooden spoon. Add the combined dry ingredients and stir just until blended.
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.
- Recipe courtesy of James Moore