INSTRUCTIONS
Preheat the oven to 400° F. Grease or line a 12-cup muffin pan with paper liners and set it aside.
Combine flour, granulated sugar, baking powder, baking soda, and salt in a medium-sized bowl.
Whisk sour cream, buttermilk, melted butter, eggs, and vanilla bean paste in a large bowl until well combined.
Add the flour mixture into the wet mixture and mix until everything is incorporated, do not over-mix.
Evenly divide the muffin batter between the 12 cups of the prepared muffin tin. Bake the muffins in the preheated oven for 20 minutes until golden brown, and when a toothpick is inserted into the center, it comes out clean
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
You can use a light or more fuller-flavored olive oil as you prefer for this – a more flavorful extra virgin olive oil is going to come through flavor-wise, for me in a good way but may not be to all tastes.