Don't over mix the batter
Let the batter remain lumpy
Use a fork or spoon to mix the batter.
Always make wet and dry mixture separately and mix.
Start with ingredients at room temperature
Batter should be stiff enough to hold a spoon upright; if it seems runny, gently fold in a few extra tablespoons of flour.
Fill muffin tins three-quarters full; the tops are the best part, so don’t be shy with the batter.
Take care not to over-bake the muffins.
Allow muffins to cool in the pan at least 10 minutes before removing them, especially if they contain soft fresh fruit.
Enjoy them fresh. If you must, freeze them, although I prefer to freeze the batter (without add-ins), then thaw overnight in the refrigerator and bake the muffins fresh in the morning.