Pour the wet ingredients into the dry. Fold together with a spatula about 10-15 strokes.
Divide the batter into the 6 muffin cups. Sprinkle the tops with coarse sugar.
1 Tablespoon Turbinado Sugar
Bake in preheated oven for 26-28 minutes until tops spring back when gently poked.
Cool in the pan for 5-10 minutes, then serve.
Notes
For mini muffins, use a 12-muffin pan lined with mini muffin cups. Bake for 20-22 minutes at 375 degrees.STORAGE: Store leftover muffins in an airtight container at room temperature for up to 3 days.FREEZING: Once muffins have cooled to room temperature, individually wrap each muffin in plastic wrap and place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.