Five-minute muffins from BraveTart: Iconic American Desserts (page 282) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • czalikowski on January 12, 2026

    This is a simple base recipe with a very fluffy texture when baked. I made the banana variation- great recipe for improvising but maybe not my first choice muffin recipe.

  • NJChicaa on May 22, 2023

    I've used this to make the coconut muffin variation many times. The batter is VERY dense and doesn't make as many muffins as the recipe states. People rave about them though.

  • sbrooksh on April 30, 2023

    I made the banana variation with oat flour. Tasty and flavorful but not the best muffin I’ve ever eaten—her version on the serious eats website looks better honestly. I appreciate the 5-minute, ready to go approach but if I’m making a recipe from Bravetart that’s not really what I’m looking for.

  • lindydorfman on March 12, 2022

    Top shelf muffin mix felt like a pie dough, once I mixed it into pumpkin muffin variation the batter was really a dough. Almost biscuit/ scone like. They baked up beautifully and were very tender and not too sweet. Which I appreciated.

  • rionafaith on May 22, 2020

    Made a batch of this homemade muffin mix a while back and used half of it to make a half-batch of muffins immediately and then kept the other half in a sealed container on the shelf until yesterday, which still baked up just fine. Makes for a rather thick batter and dense-ish muffin, but one with good flavor so it's a pretty good base recipe.

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