Adapted from The New York Times This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn't the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.  Salt: If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.