At least 30 minutes before baking, measure out the milk and set it out with the eggs to come to room temperature.

Measure out the rest of the ingredients.

Position an oven rack to the center position and preheat the oven to 400°F (205°C) for muffins or 350°F (175°C) for a loaf.

Prep muffin tin(s) with liners or an 8.5 x 4.5-inch loaf pan with parchment paper or non-stick spray.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and any spices if using.

In a separate bowl, whisk together the oil, eggs, vanilla extract, milk, vegetable or fruit base, and any extracts, juices, and/or zests until well combined.

Pour the wet ingredients into the dry ingredient bowl and stir until just combined without over-mixing.

If using solid mix-ins, gently fold them into the batter.

Divide the batter evenly between muffin cups or pour into the loaf tin, topping with sugar or streusel if desired.

Bake muffins for 16-20 minutes at 400°F or the loaf for 60-70 minutes at 350°F until golden brown and a toothpick comes out clean.

Let muffins cool for at least 10 minutes before serving, or transfer the loaf to a cooling rack after 10 minutes and let it cool for at least 20 minutes before slicing.

Drizzle with glaze before serving if using.