Muffins make people happy... it's true.

Our Saturday had been a crazy day - we got up very early to head downtown Chicago for Miss B's Girls on the Run 5K. Her 5K was also my 5K - I was her running buddy. After enduring the head and humidity for 5K - we then fought the rain home - showered, then back in the car to head 2 hours west to a birthday party. Stayed for a few hours - then 2 hours back home to crash. We were all beat. Thankfully we slept in a little on Sunday, but as usual, Nicholas was ready to do something fun. We decided muffins would be a nice treat for everyone. These muffins were so easy and we had everything in the cabinets for them. We added some extra sparkle on top, because we are that kind of folk... all the sparkle. It was nice to have a less travely Sunday after such a crazy Saturday.

Brown Sugar Sour Cream Spice Muffins
1 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup full-fat sour cream
1/2 cup vegetable oil
2 eggs
1/3 cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour

Preheat oven to 350°F. Spray muffin pan with nonstick cooking spray or grease with oil.
In a large bowl combine the brown sugar, baking powder, baking soda, salt, and spices.
Add the sour cream and mix well.
Beat in the oil and eggs.
Stir in the milk and vanilla extract.
Add the flour and gently mix until fully incorporated. Do not overmix.
Scoop the batter into the muffin pan dividing it evenly between the cups.
Bake for 18 – 19 minutes until toothpick inserted in the center comes out clean or with a couple of crumbs.