Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Size: you can make them any size you want, from mini muffins to jumbo muffins. The baking times will all be different, of course, so use the one given in the recipe as a base.

Adjust the sweetness. This recipe is balanced with a hint of sweetness, but allows for a tablespoon or two more of sugar, if you like them more on the sweet side. 

Use oil instead of butter: it will lose the butter flavor but they will be moister. You can also use half melted butter and half oil (2 tablespoons of each). 

Storing corn bread muffins: they are best eaten the day they are baked, preferably warm from the oven. But they do keep well in an airtight container for a few days. Or frozen for a month, either well wrapped or in freezer bags. Let them come to room temperature and then warm them in a medium oven (350°F/180°C) before eating.

Serve a crowd: this is a great recipe to make a double batch or even triple it. If you're making them ahead and freezing, do so while still barely warm. I find that they keep the moisture better. Always rewarm before serving.

Serving them: warm with a dollop of butter or sour cream and a drizzle of honey is how we roll here for breakfast and brunch. Warm and plain for soups, stews, chili and barbecues. And sometimes we split them and toast them before slathering butter. They also make good ham and cheese sandwiches.

Add-ins: take this recipe as a basic cornbread batter to which you can add some chopped jalapeños, some chili powder or smoked paprika, grated swiss or cheddar cheese, or chopped pecans, maybe bacon bits.