Maple, Walnut & Thyme Muffins

The earthy combination of nuts and herbs makes this a wonderful treat to enjoy any time of day, and the use of fresh thyme is a lovely surprise. For those of you who enjoy cooking with herbs and spices, it's common to find yourself in a bit of a rut -- automatically reaching for the same ones to add to familiar dishes. Here's a recipe that will challenge your sense of thyme (pun intended).

MAPLE, WALNUT, AND THYME MUFFINS
Makes 12 muffins

1 ¾ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
8 tbsp. (1 stick) unsalted butter, at room temperature
¾ cup pure maple syrup
1 cup sour cream
1 large egg
½ cup chopped walnuts
2 tbsp. chopped fresh thyme

1.  Position a rack in the center of the oven and preheat to 400 degrees F. Lightly butter and flour twelve 2 ½-inch muffin cups. Tap out excess flour.

2.  Whisk the flour, baking powder, baking soda, and salt in a medium bowl to combine. In another medium bowl, using a hand-held electric mixer on high speed, beat the butter until creamy, about 1 minute. Gradually beat in the maple syrup then add the sour cream and egg. Add the flour mixture and stir just until blended. Fold in the walnuts and thyme, Spoon equal amounts of the batter into the muffin cups, filling them about 3/4 full.

3.  Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove the muffins and serve warm, or cool on a wire rack.