Preparation:

Step 1:
Preheat the oven to 375°F (190°C). Prepare a muffin tin by lining it with paper cups or greasing it lightly with oil or butter.

Step 2:
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. This ensures the muffins rise evenly.

Step 3:
Add the shredded cheddar cheese to the dry mixture and toss to coat. This helps the cheese to be distributed throughout the batter without clumping.

Step 4:
In another bowl, whisk the wet ingredients: eggs, milk, vegetable oil, and sour cream until smooth and well combined. This step ensures that the wet ingredients will blend uniformly into the batter.

Step 5:
Gradually fold the wet ingredients into the dry mixture using a spatula or wooden spoon. Be careful not to overmix—stir until just combined to keep the muffins light and fluffy.

Step 6:
Gently fold in the cooked peas and chopped green onions. This step ensures the veggies are evenly distributed throughout the batter without overmixing.

Step 7:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising. If desired, sprinkle a little extra cheddar on top of each muffin for a cheesy crust.

Step 8:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.