Preheat oven to 425°
Prepare muffin tins with non-stick spray or parchment liners. You will have about 14 muffins.
Whisk the dry ingredients together and set aside.
Mix together eggs, sour cream, oil, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and fold together until well combined.
Spoon the batter into the cupcake tin (you may add liners if desired) filling them about 3/4 full.
Bake muffins for 5 minutes at 425°, and then while keepin the muffins in the oven, lower the temperature to 350°. Bake for an additional 15-16 minutes or until a toothpick test shows clean. (Total time, about 20 minutes).
Cool muffins for about 10-15 minutes and then move to a cooling rack. Extra muffins can be covered and stored, however I have found that they get a little too moist if kept in an airtight bag. Refrigerating them does help!
MINI MUFFINS:
Make the batter the same. Add batter to a mini muffin tin and bake at 425℉ for 5 minutes. Then reduce the temperature to 350℉ and bake for an additional 5-6 minutes.