Simple and Delicious Sour Cream Muffins

Preheat oven to 350ºF. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners.

In a medium bowl, whisk together flour, baking soda, salt and nutmeg.

In a liquid measuring cup or in a separate bowl, whisk together 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 fairly thick.

Fill muffin tins evenly, 1/2 to 2/3 full, and bake for 14–16 minutes until the top lightly springs back to the touch.