*I like adding the "toppings" after the batter is in the pan so that no muffin gets gypped. I experimented with five different varieties: plain, raisin, walnut, raisin-walnut, and chocolate chip. They were all great. You can use this batter as the base for hundreds of muffin varieties. The great thing about making muffins is you can make 12 different types of muffins per batch. I love experimenting and also customizing for my family. Everyone likes something different and specific. My grandfather used to say, "what do you think this is, a restaurant?" when one of us would request something different from what was being served. In our house the resounding answer to that question is, "yes!" I have been known to make four completely different meals for dinner and I love doing it. I want everyone to have exactly what they want, no compromise.