Yield: This recipe makes exactly 12 standard-size muffins.
Technique: Stir the batter only until it just comes together after adding the wet ingredients to the dry. A few streaks of flour are fine. Overmixing develops the gluten and deflates the baking soda lift, which is what gives these muffins their tender crumb.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 2 months. To reheat from frozen, microwave for about 30 to 45 seconds.