Step 1

Preheat oven to 425° Place cupcake liners in each cup of a standard size cupcake pan.

Step 2

Whisk dry ingredients together in a medium bowl. Whisk together wet ingredients in another bowl. Add wet to dry and mix until just combined. Don't over mix. Just briong together until all the dry flour disappears. A few lumps are okay.

Step 3

Gently fold in any add-ins that you have decided to include. See the post contents for variations I have tested for you, but don't be afraid to stretch your culinary wings!

Step 4

Using a scoop or measuring cup, place ¼ cup of batter into each muffin cup (or, if you'd rather eyeball it, fill each cup ¾ full.) Sprinkle top with more granulated sugar or streusel, if desired. Bake at 425° for 5 minutes. After 5 minutes turn the oven down to 350°, without opening the oven door. Bake for another 15-18 minutes, or until a clean toothpick inserted into the center muffin comes out with few or no crumbs attached.