1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg (it's very subtle)
1 cup (8 ounces) sour cream
1/2 cup (3.75 ounces) granulated sugar
1/2 cup coconut oil or butter, melted
1 teaspoon vanilla extract
2 large eggs
Preheat the oven to 350 degrees F. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners.
In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
In a liquid measuring cup or in a separate bowl, whisk together the sour cream, granulated sugar, coconut oil, vanilla and eggs.
Pour the wet ingredients into the center of the dry and using a rubber spatula or large spoon, fold and mix until just incorporated (no overmixing unless you want dense, dry muffins!). The batter will be on the thick side of things.
Fill the muffin tins evenly, 1/2 to 2/3 full, and bake for 14-16 minutes until the top lightly springs back to the touch.
Recipe and photo from Mel's Kitchen Cafe
