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magazine pint size lemon poppy seed muffins
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Simple but party-worthy, this tart features a tender shortbread press-in crust and bright custardy filling that sets on top while it bakes.
5.0
(4.82)
Quick
2.3
(2.3)
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A PSL lover’s dream come true. Big, soft bakery-style pumpkin muffins with crunchy pumpkin seed streusel and lots of spice. Great with butter and coffee.
5.0
(5)
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These plush bakery-style orange muffins are inspired by a much-loved version from Costco.
5.0
(4.9)
Easy
Recipes
This is the wholesome fruit- and veggie-packed muffin you’ll be thankful to have around on busy mornings when you need breakfast to go.
4.6
(4.61)
Easy
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A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
4.4
(4.38)
Quick
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Honey and sugar mellow the natural bitterness of poppy seeds. For the hamantaschen recipe, see here.
3.3
(3.29)
Quick
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(4)
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Bon Appétit
Shopping
AshaPops are light, tasty, and made with only a handful of unprocessed ingredients.
Amber Gibson
Cooking
A Pinterest-worthy egg breakfast that's easy enough to make on a weekday.
Rochelle Bilow
Culture
Fluffy, tangy, and big enough for as many eggs as I please.
Sarah Jampel
Cooking
Let puff pastry and jam do all the hard work.
Ali Francis
Videos
(233)
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Think of these scones like freeform blueberry muffins. You'll be surprised how easy it is to make them!
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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Join Kendra Vaculin in the Bon Appétit test kitchen as she demonstrates how to make stuffing biscuits - just in time for the holidays. All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit.
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Join Carla Lalli Music, Gaby Melian, Christina Chaey, Andy Baraghani, Alex Delany, Sohla El-Waylly, Molly Baz, Chris Morocco and Brad Leone for another episode of Test Kitchen Talks. In this episode, they bake corn bread muffins without using any measuring cups, spoons or other tools of culinary measurement. Can they eyeball a recipe to perfection?
Read More: 17 Muffin Recipes to Channel Your Inner Morning Person
Read More: 17 Muffin Recipes to Channel Your Inner Morning Person
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)