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Preheat the oven to 375°F. Line muffin tins of your choice with paper liners. Set aside.
Cream together the sugar and butter until light and fluffy. Scrape down and add the eggs one at a time. Beat until light and completely combined. The mixture may curdle but will be corrected when the flour is added.
In the meantime, combine the flour, baking powder and salt. Mix together.
Add the vanilla to the milk.
Add the flour and milk alternately, starting with ⅓ of the flour mixture, then ½ cup milk, ½ of the remaining flour and the rest of the milk. Last add the remaining flour.
Add 10 to 12 ounces (280 to 340 grams) of any add ins you want. Mix in on low, scraping often to make sure they are evenly distributed.
Fill the cups ¾ full. Sprinkle the tops liberally with the sugar/nutmeg mix.
When starting to gather ingredients, soak the raisins in the hotest water available. When ready to use squeeze all the water from them.
Add the chocolate chips and raisins when the batter is finished. Scrape often to make sure the add ins are evenly distributed.
Preheat the oven to 375°F.
Regular size muffins – Bake 23 to 25 minutes – makes about 15 muffins
Texas size muffins - 25 to 28 minutes - makes 8 muffins
Mini size muffins – bake 15 to 18 minutes – makes about 40