3 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups butter
1 1/2 cups sugar
1 1/2 cups sour cream
1 1/2 tsp vanilla
3/4 cup brown sugar
3/4 cup chopped walnuts or pecans
1 1/2 tsp cinnamon
Preheat oven to 350 degrees. Combine dry ingredients and sift. Set aside. In mixer bowl, using medium speed, cream butter and sugar together until light and fluffy. To the creamed mixture, add eggs one at a time, mixing until well combined. Blend in sour cream and vanilla. Add dry ingredients, mixing only until combined.
Spoon muffin batter into muffin tins lined with paper liners. Fill muffin cups 1/2 to 3/4 full. (Optional: mix topping ingredients and sprinkle over batter.)
Bake approx. 15-20 minutes or until light golden brown. To keep muffins moist, test for doneness with toothpick. Do not overbake. Remove muffins from muffin tins and cool on wire rack. Freeze if desired.
Recipe Source: America’s Test Kitchen