Toast the cinnamon, nutmeg, and ginger in a dry pan for 30 seconds before mixing into your dry ingredients to intensify their warm flavors and eliminate any musty notes.

Bring eggs, milk, and shortening to room temperature before mixing to ensure even distribution and create a tender, consistent crumb structure in your muffins.

Mix wet and dry ingredients until just combined—lumps are okay; overmixing develops gluten and creates tough, dense muffins instead of the soft, tender texture you want.

Fill muffin cups two-thirds full and place a pinch of cinnamon-sugar mixture in the center of each before topping with remaining batter for a delightful spiced surprise center.

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to prevent trapped steam from making them soggy on the bottoms while maintaining their tender crumb.