Divide the batter evenly between the prepared muffin cups (I like to use a large scoop like this, as it helps the muffins rise the best), then sprinkle the tops with sparkling sugar, if desired. Bake the muffins for 16 to 18 minutes, until the tops are dry to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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