Preheat your oven to 375 degrees and line your muffin tins with paper liners (I like these)

Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

Using your electric mixer, cream the butter with the sugar and orange zest on medium, until the mixture is light and fluffy.

Add the eggs and beat just until incorporated.

Reduce the speed to low and add the dry mixture, beating just until a smooth batter forms.

Add the sour cream, then the milk and nuts.

Pour your batter into the muffin liners (I like to use an ice cream scoop to ensure that each one is getting the same amount of batter).

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and serve.