Usually once or twice a week I make muffins in the morning for my family. If you do a couple of minutes of preparation the night before it is a quick task in the morning. I measure all the dry ingredients out and leave them in the mixing bowl on the counter over night. The wet ingredients I mix into a larger measuring cup and store in the fridge. If the recipe calls for melted butter, prepare that in the morning. In the morning while the oven is heating you can quickly mix the ingredients together. I use a non-stick muffin pan coated with a non-stick spray. Generally I prefer parchment paper for prepping pans but for muffins I do use non-stick pans coated with a non-stick spray (such as PAM). Once you spray on the coating wipe off the top of the pan which will be exposed to the oven heat. This is what makes that terrible brown coating on pans that is hard to remove. If you use this type of spray on your cooking sheets they become impossible to clean after a while. Parchment paper is the best and delivers the most desirable results with the minimum fuss plus it can be reused.
The muffins I made this morning were adapted from a recipe I found on a bag of King Arthur flour I bought in Hong Kong. The recipe is Glorious Morning Muffins (not to be confused with a popular recipe that uses the whole orange in it). The recipe has grated carrots and apples plus coconut and raisins. I add ground flax-seed and wheat germ to the recipe with no change in texture plus I use whatever type of nut I feel like at that moment. Even though the recipe uses 3/4 cup of oil I still consider it a healthy muffin. I always feel better knowing we are eating homemade items, baked from the best quality ingredients, rather than any processed goods with all the additives designed to keep things fresh for months. Enjoy and happy baking!