When making these for a weekend brunch or even as a weekday morning treat, I make the boiled mixture the night before and let it sit on the stove with the lid on overnight to cool. I set out the muffin pan with the liners ready to go and sift together the dry ingredients as well.
In the morning all I have to do is whisk the eggs into the liquid mixture, and combine with the dry ingredients which can be done quicker than it takes the oven to heat up to temperature. It's a real time saver for quick morning muffins and the perfect thing to make if it's your turn to bring along treats for the office coffee break.