Preheat oven to 400

Grease or line muffin tins

Whisk wet ingredients until fluffy

Add sugar and whisk well

Add dry ingredients (not fruit) and gently mix until about half the flour is incorporated

Fold in fruit and other fillings. Do not over mix

Scoop batter into muffin tins

Bake 30 minutes (if adding nuts, cook time may be longer)

Rotate pans half way through baking. Inserted cake tester should come out clean

Cool in pans on wire rack. Remove and allow to finish cooling on rack before storing in an air right container

If using dried fruits, soak fruits in a bowl of hot water for a few minutes before using

Before baking, top with coarse sugar or strussel topping

For strussel topping:
1/2 cup flour
1/4 cup sugar
1/2 cup softened butter
Blend dry ingredients
Using pastry blender or fork, cut in butter until a small crumble forms
Top each muffin before baking