I'll admit it. I am normally not a muffin person. I much rather prefer a good piece of pie or a croissant. So I'm not exactly sure what motivated me to come up with this recipe, but boy am I glad I did. These are a must try. The mixture between the tangy moist bottom and buttery crunch of the topping is amazing. They are not overwhelmingly sweet which makes them great as a warm breakfast muffin or a yummy dessert crumbled over vanilla "ice cream". ¡Buen Apetito! (Enjoy your meal) and stay healthy.
Maple Walnut Sour Cream Muffins:
For the batter:
1/2 cup earth balance or butter substitute, room temperature
3/4 cup pure maple syrup
2 large eggs
1 cup sour cream substitute (I use Tofutti "Sour Supreme")
1 tsp gluten free vanilla extract
2 cups all purpose gluten free flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp Celtic sea salt
1/2 tsp cinnamon
1/4 cup walnuts, roughly chopped
For the topping:
1/2 cup brown sugar
1/2 cup all purpose gluten free flour
3 Tbs earth balance or butter substitute, chopped
1/3 cup walnuts, chopped small
1/2 tsp cinnamon
1/4 tsp allspice (optional)
Combine room temperature butter with maple syrup in electric mixer. Slowly beating the mixture add the eggs one at a time. Then add vanilla extract and sour cream. Combine all the dry ingredients (except nuts) to butter mixture and mix. Once mixture is evenly beat, stir in walnuts. Fill muffin cups approximately half full with batter.
In a separate bowl combine dry ingredients for the topping. Make sure the butter is room temperature so it clumps correctly. Pinch butter into dime sized pieces and add until the mixture is evenly combined. Spoon desired amount onto top of batter in muffin cups.
Maple Walnut Sour Cream Muffins:
For the batter:
1/2 cup earth balance or butter substitute, room temperature
3/4 cup pure maple syrup
2 large eggs
1 cup sour cream substitute (I use Tofutti "Sour Supreme")
1 tsp gluten free vanilla extract
2 cups all purpose gluten free flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp Celtic sea salt
1/2 tsp cinnamon
1/4 cup walnuts, roughly chopped
For the topping:
1/2 cup brown sugar
1/2 cup all purpose gluten free flour
3 Tbs earth balance or butter substitute, chopped
1/3 cup walnuts, chopped small
1/2 tsp cinnamon
1/4 tsp allspice (optional)
Combine room temperature butter with maple syrup in electric mixer. Slowly beating the mixture add the eggs one at a time. Then add vanilla extract and sour cream. Combine all the dry ingredients (except nuts) to butter mixture and mix. Once mixture is evenly beat, stir in walnuts. Fill muffin cups approximately half full with batter.
In a separate bowl combine dry ingredients for the topping. Make sure the butter is room temperature so it clumps correctly. Pinch butter into dime sized pieces and add until the mixture is evenly combined. Spoon desired amount onto top of batter in muffin cups.
Bake at 350 degree's for 10-12 minutes or until a toothpick comes out clean.
