¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces.½ cup fresh lime juice (took me 5-6 limes).1½ cups granulated sugar (divided into 1 cup and 1/2 cup).1 12-ounce package fresh (or frozen, thawed) cranberries.Serving with whipped cream is a nice counterpoint the tartness, so garnishing with that alone around the edge would work out very well. If you want to go fancy a meringue topping would be excellent. A sprig of fresh mint with a little piped whipped cream would work really well or a candied lime. The original recipe calls for a fussy garnish of half-cooked, candied/sugared fresh cranberries. Unfortunately I didn’t take a picture yet, so the picture here is curtsey of the magazine,īut I’m sure I’ll be able to replace it with a picture of the next version. Then it’s basically a replacement for Key Lime Pie.
#Bon appetit cranberry curd tart cracker
I think if I were to make it, say, in the Summer, I’d probably go with just a graham cracker crust or make it in a tart shell instead of the gingerbread crust used here and in the original recipe. This is one that I think will be repeated again and again throughout the year and not just relegated to the holiday table. Some end up being part of the typical rotation, some end up on the holiday memory floor. My family typically only reserves one new spot on the holiday menu for something that may become a new classic. Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.This recipe came out in the November 2016 Bon Appetit at the time when I and likely everyone else are trying to find the perfect new holiday recipe. While muffin are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes. Rotate muffin tin halfway through baking. (I like to use this ice cream scoop to make it easy) Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. If you overmix, the muffins will be dense.ĭivide batter evenly among prepared muffin cups. Gently fold yogurt mixture into flour mixture until just combined. In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth. Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. If you can’t wait to see if you won, you can buy a copy here! More Favorite Muffin Recipes:Īdjust oven rack to middle position and heat oven to 375 degrees F.
Want a chance to win this cookbook for yourself? Simply leave a comment below telling me the name of the recipe that you think “good cooks” should know! That’s it. Just few steps before you’re biting into your new favorite muffin! You can enjoy one for breakfast, an afternoon snack, or even dessert! These bakery style lemon poppy seed muffins are no different. Muffins are just so versatile, and they’re super easy to make! It actually has a basic recipe that comes with 4 variations that you can make from it! I think everyone needs a go-to muffin recipe. These muffins were just one of the recipes that this handbook contains. I love knowing why a certain method, ingredient, utensil, etc. And, of course, recipes that put all of that information together!Īnd those recipes? They contain a step-by-step tutorial and helpful tips to ensure the right outcome! As you’d expect from America’s Test Kitchen, each step also contains a “why.” This, as I’m sure you’ve come to realize, is my favorite part. Perfect for brand-new cooks and experienced cooks alike, this book contains equipment testing, ingredient tasting, food science, technique instruction, research and development. This handbook is the first time that the cumulative wisdom of the test kitchen has been gathered and organized to create a go-to kitchen handbook for home cooks. This cookbook really is an essential handbook. Just like the rest of the recipes that are found in this handbook. Thanks to the work of America’s Test Kitchen experts, the recipe is foolproof. Can you tell what I don’t like about a lot of muffins?! Oh, and they’re big! Not too oily (There’s actually no oil in them!). Not too sweet (In fact, they have an addicting tart lemon glaze on top! Don’t skip the glaze or else you won’t get much of a lemon flavor!). My husband and I agreed that these muffins were definitely going to make an appearance at our house again! It’s been a little while, but I have another great cookbook to share with you! Thanks to America’s Test Kitchen‘s latest cookbook, What Good Cooks Know, we’ve been happily eating these delicious bakery style lemon poppy seed muffins! * Disclaimer: I received a cookbook from America’s Test Kitchen for review purposes only. These Bakery Style Lemon Poppy Seed Muffins are perfectly sweetened and tender with a tart lemon glaze and sprinkling of coarse sugar!
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