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1
Preheat the oven to 350, with two racks inserted to accommodate two muffin tins (or, if you have only one tin, bake in batches).
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2
Prepare muffin tins with paper liners.
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3
Sift together all the dry ingredients (EXCEPT the turbinado sugar) into a medium bowl and set aside.
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4
In a large bowl, add all the wet ingredients and whisk together until fully combined.
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5
Add the dry ingredients to the wet ingredients, and, using a spatula or large spoon, stir to combine. Do not overmix - stir and fold until no flour is visible.
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6
Divide the batter into your muffin cups, filling each about 3/4 of the way. I got 23 muffins from one bowl of batter, but I could have stretched it to 24 had I not been so generous in the beginning. Along the same lines, for a puffier muffin you could fill the cups even more, but you'd likely get about 18-20 muffins and I would recommend spraying the pan to ensure the tops don't stick.
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7
Top each muffin with a pinch of the turbinado sugar.
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8
Bake for 22-25 mins, or until a toothpick inserted comes out clean. If you've made larger muffins they may take a few more minutes. Cool in the pans for 5-10 minutes, then remove to a rack to cool completely. If you get impatient, they are delicious warm, but will not release cleanly from their liners.
