Preheat the oven to 350 degrees.
Mix the dry ingredients and whisk well together.
In a larger bowl or the bowl of a stand mixer, place all of the wet ingredients and use a whisk or the stand mixer's whisk attachment to beat the mixture for 2 minutes or until well-integrated.
Add half the flour mixture, mix well, using a rubber spatula to scrape the bottom and sides of the bowl, and then add the remaining half. Mix well but don't overmix.
Spray a 12-cup muffin tin with oil, or line it with cupcake liners.
Using an ice cream scoop or a tablespoon, divide the batter equally into the 12 cups.
Bake in the preheated oven 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs sticking to it.
Let the muffins cool in the tin on a rack for five minutes, then unmold them and let them continue cooling on the rack.