Note: For best results, use 1 ½-2 cups total of add-ins per muffin batch. You can use all one flavor (like 2 cups of diced peaches) or do a combo like 1 cup fruit + 1 cup nuts or chocolate chips. Gently fold them into the batter at the very end to avoid overmixing, and if using frozen fruit, do not thaw—this helps prevent the batter from getting too wet or discolored. For lemon muffins, add 2 Tbsp of lemon juice and the zest of 1 lemon to the wet ingredients.

In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to combine and set aside.

Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in your desired add-ins. See note below. The batter will be very thick!

Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.

For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press additional add-ins on top of the muffins and sprinkle with sanding sugar.

Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.