Good morning muffins from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 60) by Joanne Chang and Christie Matheson

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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

  • Hiker010 on January 11, 2026

    Made Oct 2019 -- good Texture between berry muffins and pumpkin muffins

  • GiselleMarie on November 03, 2024

    These came out very well! I’ve noticed Joanne Chang uses spices quite sparingly. In this recipe, the cinnamon is barely detectable, so next time I’ll probably double it. The texture of these muffins is perfect, light and fluffy. Chang explains in the recipe the necessity of adding the oil and vanilla in a very thin stream over the course of an entire minute to maintain the air that was already beaten into the batter. Maybe that explains why another baker found these muffins to be dense. I ate two as soon as they came out of the oven and I still find myself wanting another one. I was 1/4 cup short on the wheat bran so I used 1/4 cup of oat bran to make up the difference.

  • anya_sf on June 24, 2017

    I usually find this type of muffin overly sweet and oily, so was happy to see this version. I used white whole wheat flour and unsweetened coconut with good results. The wheat bran measurement did not match the weight (at least not the bran I used, Miller's what bran), so I used 2/3 cup. I greased the muffin pan with cooking spray, and found that the muffins needed to cool in the pan at least 15-20 minutes after baking or they would stick. The recipe makes 12 large or 16 regular muffins. Leftovers freeze well and can be quickly reheated in the microwave. My family really liked these.

  • Frogcake on December 30, 2016

    I liked these muffins but Mr. Frogcake and family found them too dense. I don't think I did anything wrong -one of my sons described them as edible hockey pucks (which I thought was a bit harsh). I think we prefer the more cakey less healthy version in the "Butter" cookbook.

  • annapanna on January 08, 2013

    I really liked these muffins. I used sunflower oil instead of Canola, oat bran instead of oats and left out the raisins. I baked them for 37 minutes at 175 C and they turned out very moist. I will definitely make them again .

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