Sour Cream Maple Muffins (no sugar)

These are currently my favorite sweet muffin.  They use maple syrup as the sweetener – we use real maple syrup instead of the maple flavored syrup to avoid white sugar and high fructose corn syrup.


  • 1-3/4c flour
  • 2ts baking powder
  • 1ts baking soda
  • 1/2ts salt
  • 1/2 c butter, room temperature
  • 3/4c maple syrup
  • 1c sour cream
  • 1 egg
  • 1/2c chopped nuts, optional


  1. Preheat oven to 400F.  Grease or line muffin tins.
  2. Combine dry ingredients in a bowl. Set aside.
  3. In a separate bowl, beat the butter until smooth and then slowly add the maple syrup, sour cream, then the egg.  Combine with the dry ingredients and mix until just combined.
  4. Fill each muffin cup 2/3 full.
  5. Bake 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Cool for about 5 minutes, then serve.

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