Recipe from an unlabeled clipping buried deep in my “to-bake” stack. Read and see more at Bake or Break.
Preheat oven to 350°. Line muffin tins with 24 paper liners.
Whisk together flour, baking powder, salt, and baking soda. Set aside.
Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar and mix well. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla. Beat until blended.
Gradually add flour mixture. Mix until just blended. The batter will be thick.
Spoon muffin batter into cups, filling about 2/3-full.
Mix all ingredients together in a small bowl. Sprinkle over muffin batter in muffin tins.
Bake muffins for 25-30 minutes, or until a wooden pick inserted in the center comes out clean.
Remove from pans and cool completely on wire racks.
Makes 24 muffins.