Crumb Topping - Combine 1 tablespoon softened butter softened, 1/3 cup packed brown sugar, a 1/2 teaspoon cinnamon and 2 tablespoons flour. Sprinkle on just before baking.
Donut Muffins - Turn them into donut muffins by dipping them in melted butter, followed by cinnamon and sugar. Just melt 1/4 cup butter in a shallow bowl. Combine 1/2 cup sugar with 1 teaspoon cinnamon.
Larger Muffin Tops - or larger muffin tops, allow batter to rest 10 minutes before baking.
Toothpick Test - Muffins are done when a toothpick inserted into the center of the center muffin comes out clean.
Mini Muffins - Fill your traditional muffin pan 2/3 of the way full. Bake at 350 for 12 minutes.
Loaf - Fill a greased loaf pan and bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean.
Refrigerate – Allow them to cool in the tin for a few minutes and transfer to a wire rack. Store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture.
Freeze - Wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months.
To thaw, bring to room temperature (about 3-4 hours)
To warm, preheat oven to 350 degrees and bake 3 minutes