Maple, Walnut and Thyme Muffins


  • 1 c. all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 8 tbsp. (1 stick) unsalted butter, at room temperature, plus extra for buttering the muffin cups
  • 1/4 c. maple syrup
  • 1 c. sour cream
  • 1 large egg
  • 1/2 c. chopped walnuts
  • 2 tbsp. chopped fresh thyme


Position rack in center of the oven and preheat to 400 degrees. Lightly butter and flour 12 2-1/2 inch muffin cups.

Whisk the flour, baking powder, baking soda and salt in a medium bowl to combine. In another medium bowl, using a hand-held mixer on high speed, beat butter about 1 minute. Gradually beat in the maple syrup, then add sour cream and egg. Add flour mixture and stir until blended. Fold in the walnuts and thyme. Spoon equal amounts of the batter into the muffin cups, filling them about 1/2 full.

Bake until a toothpick inserted in the middle of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes, then remove muffins and serve immediately. Makes 12 muffins.

Recipe courtesy Lansing State Journal.

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