Preheat the oven to 425°F. Line a 12-count muffin tin with liners, set aside.
Whisk the sugar and the oil together. Add the eggs and vanilla, whisk until smooth.
Add the pudding mix, baking powder, baking soda, salt, milk, and sour cream, whisk until smooth.
Stir in the flour until there are no dry patches. Divide the batter among the lined muffin tin sections. They will be about ¾ full.
Top with the decorator's sugar if using.
Bake for 6 minutes at 425°F. Turn the oven down to 350°F and bake an additional 10-12 minutes until a toothpick inserted into the center comes out clean.
Let them cool in the tin for 5 minutes. Pop them out onto a wire rack to cool completely.
Notes
Easily double this batch to serve more people or have on hand for later.
You can add in some mix-ins or other toppings if you like, see above for ideas.
These can be frozen, see above on how to do that.
If you want these to be more green, add some green food coloring to get your desired color.