Baking

These fruit-laden muffins smell exactly like hot cross buns as they bake and taste just as satisfying, but with a fraction of the effort.

This is a wonderfully forgiving recipe to scale up and down—you can halve it to make a dozen cupcakes, or double it to make four 6-inch loaves.

Choux puffs filled with store-bought ice cream are drizzled with a luxurious maple cream sauce, inspired by the iconic profiteroles at L’Express in Montreal.

The best part about gougères is that the dough freezes incredibly well, so you can have these ready to bake for a tasty happy hour snack whenever you want.

This layered tres leches cake is sandwiched with strawberries, mangoes, and whipped cream for a knockout version of the popular dessert everyone will love.

Think Italian-style lemon cornmeal cake, served in scone form. These lemon cornmeal scones are great to have in your freezer at all times.

Leeks slowly cooked down into a silky consistency become sweet and nuanced in these savory scones.

These pretty pink-and-white scones are dotted with blue or black poppy seeds.

This cloud-like cake has all the joy of angel food—but it uses the yolks too.

If you’re looking for the ultimate chocolate chip muffin recipe, this version—with a cocoa-enriched batter and big chocolate chunks—is absolutely perfect.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

This brioche recipe makes an ethereal loaf that’s buttery and sweet.

Yogurt is naturally acidic, and that not only adds flavor, but also helps tenderize these raspberry scones.