8,904 egg bake recipes

Pear buttermilk muffins spiced with cinnamon and nutmeg, topped with a crunchy spiced sugar crust. Lemon zest brightens the batter and the chopped pears keep every muffin incredibly moist.

Old-fashioned Southern sour cream cookies with chopped walnuts and a cinnamon-sugar crunch. Soft, cakey, and perfect for cookie swaps, these drop cookies freeze beautifully and make 3 dozen in just 30 minutes.

Savoury breakfast muffins with finely chopped ham, Swiss cheese, sour cream and a touch of mustard. A protein-rich grab-and-go breakfast that bakes in 20 minutes.

Triple wheat-honey muffins with whole-wheat flour, wheat bran and cooked wheat flakes for a hearty, high-fiber breakfast. Naturally sweetened with honey.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Microwave chocolate mocha cake baked in a ring mold in under 20 minutes. Espresso deepens the cocoa flavor in this quick, from-scratch one-bowl dessert.

Chewy peanut butter cookies loaded with ground and whole sesame seeds, brown sugar, honey, and a warm ginger kick. Rolled in raw sesame seeds for a nutty, crackly coating.

Walnut apple quick bread with buttermilk, crushed wheat cereal, and warm spices. A hearty, no-yeast loaf with a tender crumb and crunchy walnut texture in every slice.

Old-fashioned coconut oatmeal cookies with chocolate chips, wheat germ, and brown sugar. A chewy, textured drop cookie with oats, coconut, and a boost of nutrition from wheat germ.

Low-fat gingerbread made with whole wheat flour, applesauce instead of oil, egg whites instead of whole eggs, and buttermilk for a moist spiced cake with no added fat.

Sauerkraut apple cake with walnuts, cinnamon, and nutmeg topped with orange-cinnamon cream cheese frosting. A secret ingredient cake nobody can guess.

Spiced cocoa doughnuts deep-fried into cake-style rings, scented with cinnamon and mace, dusted in cinnamon-powdered sugar. Old-school bakery-counter chocolate doughnut.

Honey pear upside-down cake: tender pears glazed with honey, cinnamon, and orange zest under a soft orange-scented cake. Butter-free upside-down cake with real fall-dessert energy.

Chewy chocolate oatmeal cookies with melted chocolate folded into the dough plus chocolate chips in every bite. Brown sugar and oats create thick, bakery-style cookies with crisp edges and soft centers.

Lemon roll-out cookies with sour cream in the dough for a tender crumb, brushed with lemon juice and sprinkled with sugar before baking. The bright citrusy cookie cutter staple for any holiday tray.

Carob and chocolate chip cookies with cake flour, oat flour, and turbinado sugar. A health-leaning take on the classic with hearty texture and gentler sweetness.