Ingredients:

  • 2 cups (250g) All-purpose flour
  • ¾ cup (150g) Granulated sugar
  • 2 tsp (10g) Baking powder
  • ½ tsp (3g) Baking soda
  • ½ tsp (3g) Salt
  • 1 cup (240g) Full-fat sour cream, room temperature
  • ½ cup (120ml) Vegetable oil
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease your muffin tin or line it with paper liners.
  2. Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.
  3. In a separate bowl, blend the room temperature sour cream, vegetable oil, eggs, and vanilla extract until smooth.
  4. Fold the wet ingredients into the dry ingredients using a spatula. Mix only until no streaks of flour remain; the batter should be thick and slightly lumpy.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake for 18-20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire cooling rack.