Top-shelf muffin mix from BraveTart: Iconic American Desserts (page 284) 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

  • kshell on March 17, 2025

    Using this very flexible recipe to use up odds and ends from the pantry. Have made before and highly recommend the freeze-dried blueberry with ground coriander suggestion. I've made multiple batches back to back to minimize cleanup. I don't clean the bowl between batches, just scrape well. Once mixed, these do have a denser, but still tender, crumb compared to a traditional muffin. I like it, personally. They also are still pretty fresh (not dry) the next day.

  • jsguaium on January 06, 2024

    I found texture weird for a muffin - more like a scone. Idea is clever, but I'm not a fan and won't repeat.

  • NJChicaa on May 22, 2023

    Easy and quick to make. I like the idea of making it ahead of time and having it on hand but I've never made or used it in that way.

  • 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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