Pre-heat your oven to 350°F.
In a small dish, melt the butter. Add 2 cloves of minced garlic and stir.
Brush the insides of a 12 holed muffin tin with about half the garlic butter. Set the rest aside.
In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a medium bowl, whisk together egg, milk, sour cream, vegetable oil, 1 clove minced garlic and chopped parsley.
Add the wet ingredients to the dry ingredients, and mix until just barely combined (about 8 stirs - avoid overmixing!).
Add grated cheese and any other extra mix-ins (if using), and stir again until just combined.
Divide dough between muffin cups. Brush tops with remaining garlic butter.
Bake for 22-25 minutes until the muffins are slightly golden on top, and the surface springs back when touched in the centre.
Let muffins cool slightly before serving.