This recipe comes from Taste of Home magazine. It was sent in by a person from Kentucky. Our family has always loved these muffins and find they are just as delicious a few days old-if they last that long! I use brown sugar in the topping although maple sugar would also be delicious! Enjoy!
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 1/2 cup butter, melted
- 1/2 cup maple syrup
- 1/4 cup sour cream
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
TOPPING:
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons chopped nuts
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
DIRECTIONS:
Preheat the oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for a few minutes. Serve warm.