Preheat oven to 400°. Place paper liners in 6 muffin cups.
In a medium bowl, stir together flour, baking powder, baking soda and salt.
Using an electric mixer, cream butter, 1/4 cup sugar, and brown sugar on medium-high speed for 3 minutes, until light and fluffy. Add eggs and beat well.
In a small bowl, whisk together yogurt and maple syrup.
On low speed, add 1/2 dry ingredients to butter-sugar mixture. Pour in 1/3 sour cream mixture. Add remaining dry ingredients in 2 batches, alternating with sour cream mixture. Beat until just blended.
In a small bowl, stir together walnuts, cinnamon and remaining 1 teaspoon sugar.
Pour batter into muffin cups. Sprinkle top of each muffin with walnut mixture. Bake until muffins are golden brown, about 20 minutes. Place tins on wire rack to cool about 5 minutes. Remove from tins and serve warm.
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