1. Preheat the oven to 375°F. Lightly grease two standard muffin pans; or line with muffin cups, greasing the cups.

  2. Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl.

  3. Whisk together eggs, vegetable oil, and milk. Stir into the dry ingredients.

  4. Gently fold in the fruit.

  5. Heap the batter into the muffin pan; the cups will be very full. Sprinkle sugar on top of each muffin.

  6. Bake the muffins for 24 to 26 minutes, or until they're golden, risen high, and spring back when touched in the center. Note: Muffins baked without liners will bake and brown more quickly than those baked with liners.

  7. Remove the muffins from the oven, and cool them on a rack. Store, well-wrapped, on the counter for 3 days; or freeze for up to 3 months.

Tips from our Bakers

  • A combination of diced peaches and blueberries makes especially tasty muffins.