Muffins are quick and easy to prepare. They're usually mixed in a bowl with a spoon. Muffins run the gamut; they can be sweet or savory, fruit or vegetable, plain or fancy. When you make muffins, there's one important rule: don't overmix the batter. If you do, the muffins will be tough. Mix the batter only until the ingredients are moistened. It's ok if there are lumps in the batter; they'll disappear during baking.
One of my favorite muffins, Coffee Cake Muffins, taste like coffee cake, but with the ease of preparing muffins. Unlike most breads that are best served hot from the oven, these muffins are best made a day ahead. Since the muffins are already baked, there's one less thing to do the day of the brunch.
Coffee Cake Muffins have a brown sugar mixture similar to a streusel that goes in the middle and on top of the muffins.
Line the muffin cups with paper baking cups and lightly spray each one with nonstick cooking spray. Put one tablespoon of batter in each cup.
Sprinkle half the brown sugar mixture evenly among the 12 cups.
Put the remaining batter on top of the brown sugar mixture, using about 3 tablespoons in each cup.
Sprinkle the remaining brown sugar mixture on top of the batter.
Bake the muffins and remove them to a wire rack to cool. The muffins can be served as is or with a powdered sugar glaze. Drizzle the glaze on the muffins while they're still warm. Once the muffins are completely cool, store them in a single layer in an airtight container until ready to serve.