These melt in your mouth
Original recipe yields
24–30 regular-size muffins
Cooking day instructions
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. (Don’t overmix.)
Spoon muffin batter into muffin tins lined with paper cupcake liners. Fill muffin cups ½ to 
full. (Optional: mix topping ingredients and sprinkle over batter. The muffins are so good even without the topping!)
Bake approximately 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, using instructions for baked goods.
Serving day instructions
Remove muffins from freezer bag and allow to thaw at room temperature until served. Muffins may be reheated just before serving by placing in a preheated 200-degree oven for 5–7 minutes or until heated through.