Tri-berry muffins from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 212) by Ina Garten

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

  • averythingcooks on June 17, 2024

    Other than having no strawberries on hand (and upping the other 2 berries) I made these exactly as written. I got 9 muffins from a 1/2 recipe which overflowed the muffin tin far more than the ones in her pic did. They have a sugary crunch as promised but they are difficult to get out of the paper liners. I'm torn here...not sure I would make these again but the final vote rests with my father-in-law...we'll see what he thinks. UPDATE - my partner & his father both love these...and while they lose that crispy top (probably accelerated by the current heat wave), they stay really moist.

  • anya_sf on February 29, 2020

    I made the original recipe and thought they were just okay. Then I followed the mixing instructions on Food Network: mix all dry ingredients; toss with berries; mix wet ingredients and fold into dry. I made 1/2 recipe (11 muffins) using white whole wheat flour, 1 6-oz container each of raspberries and blueberries, omitting the cinnamon and adding vanilla. The muffins were very good.

  • jaelsne on August 16, 2011

    I made these for a friend that just came out of the hospital. They were beautiful and absolutely delicious. I saved a few for myself!

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