Tips:
– Preheat your oven slightly lower than the baking temperature,then up the temperature when you put the muffins in.

– When using fruit for add-ins, always toss them with a couple of tablespoons of flour so they don’t sink to the bottom.

– Muffins freeze beautifully. Be sure to cool them fully and wrap them well before freezing.

– Use a large scoop to portion out your batter. If all the muffins are the same size, they’ll bake more evenly.

– For fruit muffins, cool upside down on a dish towel so you don’t end up with soggy bottoms.

– You can substitute frozen fruit for the fresh fruit,but be sure not to defrost the fruit — and don’t skip the flour toss.

– Making extra-large muffins results in a larger top area and longer bake time, yielding a nice crispy muffin top.