Grease or line tins with cupcake liners. You can also spray the liners for easy release.
Whisk together dry ingredients together in large bowl.
In medium bowl, whisk together eggs, milk, sour cream, and oil.
Pour the wet ingredients into the dry ingredients and mix until combined. Don’t overmix.
Scoop or ladle batter into muffin tins and fill each cup to the very top. This batter is thick and it may seem like you have too much batter for the pan, but it’s just enough and will mound slightly above the rim of the pan. I use a muffin tin that has ½ cup capacity per cup.
I like to place the muffin tin on top of a baking sheet for easy removal after baking. I have indented too many muffin tops with my oven mitts. It's also a precaution to prevent any spillage - although that has never happened to me.
Place muffins in oven and bake for 22 to 25 minutes or until tops are golden brown and toothpick inserted in center comes out clean. You could rotate the muffin tin halfway through baking to ensure even cooking. Honestly, most of the time I skip this step because I don’t mind them being slightly off. I’m going to eat them, not look at them. If you are using the parchment paper liners, you may have to cook them a few minutes more because they allow the muffins to bake upwards instead of outwards like they would if using cupcake or no liners. I cook them closer to 25 minutes, but please check after 22 minutes since all ovens vary.
Let muffins cool in muffin tin on a cooling rack for 5 minutes, then remove muffins from tin and continue to cool.
Note: Although I prefer the extra sweetness from the sugar in the recipe, I have made these with 1 cup of sugar and they taste fine. I do find that extra 1/4 cup is the closest to the bakery style muffins and boxed versions which was my goal.