They taste like cheesy garlic bread - in muffin form! If you want lovely high domes as pictured, this makes 11 muffins. It's irritating, I know, but such is life. See notes for Add In options!

A little crunch on the outside, tender and flaky on the inside, sourdough discard scones are such a treat! Make ahead and freeze for later, these scones go from freezer to oven for ultimate easy. Studded with dried sweet cranberries and scented with orange and vanilla, this recipe is simple to make and fabulous for sharing.

Not your everyday banana bread, this healthy loaf is loaded with oats, nuts and fibre-boosting zucchini.

The BEST Double Chocolate Chip Zucchini Bread. You’ll want to be baking up this easy treat all summer long. One bowl, simple ingredients, super quick to mix up, not too sweet, and a great way to use summer zucchini – plus SO DELICIOUS! With just a couple of zucchini, some good maple syrup or honey, and chocolate chips, this is sure to become a favorite with everyone.

This easy recipe for almond flour banana bread is moist, tender, and full of banana flavor. This healthy banana bread recipe is also naturally gluten-free, grain-free, and dairy-free.

For a few years, I lived a short walk from Blue Sky Bakery in Park Slope, Brooklyn, which is famous for their excellent muffins. Their zucchini muffin was my ideal: dark and moist, best eaten while still a teeny bit warm, and, for fun, it was popping with juicy berries. They’d frequently play with the fillings, and my favorite included raspberries and chunks of dark chocolate. More importantly, though, the muffin itself had a full, brown sugar tenderness and a perfect moistness — not a trace of sogginess, no oily residue. I’ve been working towards this muffin for quite some time. A bit of blackstrap molasses — which is makes brown sugar what it is, of course — brings the texture and flavor sharply into focus, introducing a bran muffin vibe, which is especially good if you opt for heartier stone-ground whole-wheat flour. And while blackberries behave differently than raspberries, I love their tang and tartness here, and they retain some of their structure.

This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread.

Clodagh McKenna puts her stamp on this version of sweet Irish soda bread.

These easy lemon blueberry scones are tender and flaky lemon scones filled with blueberries, topped with a sweet and tart lemon glaze. What I love most about these blueberry scones with lemon glaze is how quick and simple they are to make. They’re the best melt in your mouth, homemade blueberry scones that are perfect for breakfast or brunch.

Bara brith translates from Welsh as “speckled bread”, which I find adorable. I use Earl Grey in this recipe, because that’s the tea I like to drink, but you can use whatever black tea you like. If you’re using a less strong tea, such as Earl Grey, brew it using two teabags. Traditionally, raisins, currants and sultanas are used in bara brith, but I like to mix in dates, dried apricots and sour cherries, too. Basically, a mixture of whatever I have.

Traditionally, these are made with raisins and a little bit of nutmeg. You could stick to these flavours if you like, but I love them with a hit of citrus, sour cherries and vanilla. They are best eaten warm, and can be heated for a couple of minutes in an oven, pan or even in the toaster.

If you’re like us and wish every baked good had crispy-crunchy edges and ends, these scones are for you. They’re the banana bread equivalent of the brownies made in one of those maze-like pans (just Google it, you'll be glad you did.) They have all the fruitiness of banana bread, with the crunch and crumble of perfect bakery scones. Food stylist and cookbook author Samantha Seneviratne’s Genius recipe is done in about half the time a normal loaf of banana bread takes, which means you can make this recipe any time of day (or night) a craving strikes. Another reason to love these scones? They only require one banana, as opposed to the three or four called for in most banana bread recipes. And doesn't there’s alway seem to be one lonely speckled banana left slowly dying on the counter? This is a more than adequate way to do that sad counter-banana justice!

Deliciously moist, flaky, and crumbly banana nut scones with maple glaze. Not quite banana bread or banana muffins, but everything you crave for breakfast!

Chocolate meets banana in this version of one of the most popular breads we know. We like to make two mini loaves so one can be eaten straight away, and the other can be tucked away for later.

This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.  Feel free to substitute buttermilk for the milk and add lemon zest to add more depth of flavor.

These wonderful hearty biscuits, from the brilliant baker Briana Holt of Tandem Coffee + Bakery in Portland, Maine, are crusty on the outside but tender on the inside, with distinct layers that are fun to peel apart while eating. Different from fluffy, airy Southern biscuits, Ms. Holt’s biscuits are like sturdy, salty-sweet Tempur-Pedic pillows that bounce back when you press into them. At Tandem, these beauties are split and served slathered with butter and fruit jam or, in an especially divine combination, cream cheese and hot pepper jelly.

The orange zest and currants in these tender scones are an homage to the chef Judy Rodgers of the Zuni Cafe in San Francisco, who made her storied scones until 1997. The dough and method here, though, are adapted from Heather Bertinetti, the pastry chef at the Four Seasons restaurant in New York. The genius of this particular scone recipe is in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds — and there's less chance of toughening the dough by re-rolling it and adding more flour. You can use any kind of chopped dried fruit in place of the currants.

Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! They taste fantastic, too, of course. These muffins make a great, quick breakfast!  

A simple, easy recipe for homemade sourdough Irish soda bread made with tangy sourdough starter. Slightly sweet, not too dense, with a hint of butter. Recipe adapted with changes from Ina Garten.

In this new incarnation of my soda bread recipe, I kept the crosses, but to maximize the surface area of the crumbly, crunchy outer crust, I baked the dough into small buns instead of a large loaf. That way, I was able to get more of the bumpy-textured crust in each bite.

This Irish soda bread is inspired by a classic, made with white flour and currants, called “spotty dog.” My whole wheat version proved to be the perfect home for some particularly luscious golden raisins and walnuts that I get from a vendor at my farmers’ market.

Authentic Irish soda bread contains no raisins, butter or eggs. This American version is made with buttermilk, butter, eggs, raisins and sugar. It’s baked in a heavy iron skillet so that the top and bottom crusts become crunchy and browned while the center stays tender and pale, studded with treacly bits of raisins.

White whole wheat gives these tasty scones a boost of fiber, vitamins, and minerals.

Tender, moist and sweet banana bread with a nutty touch from almond butter and a pleasant aroma from coconut oil.

I wanted a version of pumpkin bread that felt a bit more exciting, and kabocha was the answer. Here it's combined with turmeric and a bit of garam masala for an unexpectedly complex loaf cake. To cook the squash, I recommend roasting it whole. Poke a few holes through the leathery exterior and bake on a foil-lined baking sheet in a 425°F oven until a skewer slides easily into the flesh, about 90 minutes for a medium squash.

These flaky, sweet, and tender raspberry almond buttermilk scones are a must for breakfast. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Feel free to replace the raspberry icing with vanilla icing.

These are the best blueberry scones you’ll ever have and they are certain to change your mind about scones! Too often scones are dry and bland, but not this recipe. They are easy to make using just one bowl and a whisk.

Nadiya's chocolate caramel soda bread isn't your ordinary loaf. Just mix, bake, sit back and enjoy.

This is midway between a quick bread and a fermented one, since it contains a bit of baking soda to react to the acids in the sourdough and open up the crumb structure. After mixing, it ferments for only about 90 minutes, just long enough for the dough to about double in volume before baking. Which makes it perfect for when you want a sourdough bread in a relative hurry (provided you have enough discard on hand already, that is). It’s also one of the rare breads I think benefits from toasting even when freshly baked, since it has a very moist crumb and toasting ups the overall English-muffiness.Basically, it’s a pan bread with the tangy flavor, open crumb structure, and cornmeal-crunchy-crust of English muffins. It’s made with an extremely high ratio of sourdough discard—50%, meaning half of the flour is prefermented. Since it calls for so much discard (400g) I’ve included a levain build step, in case you don’t have that much on hand (you can also use a combination of both if need be).

This simple, one-bowl loaf cake is a sweet way to make the most of zucchini season. Chocolate cake batter is flecked with shreds of raw zucchini and studded with bittersweet chocolate chips for a summertime cake that’s fit for either breakfast or dessert. While some recipes call for squeezing the excess water out of the shredded zucchini, this loaf cake takes full advantage of the summer vegetable: The zucchini is taken directly from the grater to the bowl for additional moisture. The resulting cake strikes the perfect balance; it's rich and fudgy, but still maintains a tender crumb. The cake will keep on the counter for 4 to 5 days, loosely covered, and only gets better with age.

Healthy chocolate banana bread made with almond flour and sweetened only with bananas and a touch of pure maple syrup. This paleo, dairy free and gluten free chocolate banana bread tastes like a delicious brownie and will be your new favorite to bake when you have extra bananas.

These muffins are a swoon-worthy experience that’s in a different class entirely from the healthful muffins you have probably tried before.

Savoury Muffins are cheesy muffins studded with Mediterranean flavours –  olives, sun dried tomatoes, roasted peppers and feta! Because these stay fresh for several days, they’re ideal as a food gift, a school fete, lunchbox idea, and making ahead for afternoon tea with friends or to serve in place of bread rolls at dinner. Brilliant base recipe to make your own – just add 2 1/2 cups of whatever you want into the batter!

You can fancy these simple biscuits up with a store-bought sweet seed mixture or make your own to suit any taste — pepitas, poppy seeds or fennel seeds would be great additions (as shown in photo; see NOTE). Mix currants into the dough for a bit of extra sweetness. Or please everyone and dip half the baked digestive in melted dark or milk chocolate.

So when you've got no time, or yeast, this easy raisin bread is the answer to your cravings. It's a quick bread recipe which, true to its name, is quick to make. No stand mixer, no kneading, no proving. Just mix it up with a wooden spoon, pop it in the oven and out comes your raisin toast fix.  

For years I’ve been trying to make a moist soda bread loaf like the kind I love to eat when I’m in Ireland. Finally I’ve achieved it with this recipe, which is adapted from Bon Appétit’s recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.