8,901 egg bake recipes

Chewy ginger pecan cookies with molasses, crystallized ginger pieces, and ground ginger for a triple-ginger punch. Soft centers with crisp edges, topped with a pecan half.

Irish coffee muffins made with real Irish whiskey, Kahlua coffee liqueur, and heavy cream baked into a tender, boozy breakfast treat. Just 30 minutes start to finish.

Peanut cluster cookies with salted cocktail peanuts in a brown sugar dough, baked golden then dipped in melted semi-sweet chocolate. Crunchy, salty, and sweet.

Miniature French breakfast puffs are warm nutmeg-scented muffins dipped in melted butter and rolled in cinnamon sugar. The donut-muffin hybrid that disappears off brunch trays first.

Caramel-glazed apple cake with overlapping apple slices on a buttery batter base, topped with cinnamon sugar and melted butter. A rustic sheet cake that caramelizes beautifully in the oven.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Orange muffins packed with citrus: 1¼ cups of orange juice in the batter and a juicy orange segment crowning every cap. Tender from a butter-shortening combo, makes three dozen for brunch.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.

Lemon cayenne cookie press cookies with bright lemon zest and a spicy kick from cayenne pepper. Buttery, crisp, and sweet-heat in every bite.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Holiday molasses crinkles are spiced sugar-coated cookies with cracked, snowy tops. The water-droplet trick guarantees that signature crinkled surface every time. Soft inside, slightly crisp at the edges.

Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.

Slice-and-bake cookies with bright orange zest and toasted pecans that you can keep in the fridge for up to a week, ready to bake fresh whenever a cookie craving hits.

Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.

Old-fashioned bran muffins rich with dark molasses, melted butter, and plump raisins. Golden-topped and warm from the oven in 40 minutes. The kind grandma used to make.

A chocolate quick bread loaded with chopped nuts. Mixed by hand in one bowl with no yeast or rising time. Wrap it in foil after baking and let it cool completely for clean, even slices.