Quickbread recipe collection

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

Oatmeal buttermilk muffins with a hidden pocket of orange marmalade baked inside. Tender crumb from soaked oats with optional almonds for crunch.

Melt-in-your-mouth potato muffins: tender yeast-raised rolls with mashed potatoes folded in, brushed with butter and dusted with powdered sugar. An old-fashioned tearoom treat.

Whole wheat cranberry bran bread folds chopped cranberries, raisin bran cereal, and orange juice into a moist, high-fiber quickbread loaf. Freezes well, perfect for breakfast or snacks.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Make-ahead bran muffin batter that keeps in the fridge for 6 weeks. Mix once, bake fresh muffins any morning with fruit bran cereal, sour milk, and warm cinnamon.

Morning glory muffins pack shredded carrots, apples, raisins, coconut, and walnuts into spiced whole wheat batter sweetened with applesauce and yogurt. Hearty 24-muffin breakfast loaded with fruit and fiber.

Health muffins built on a four-flour mix of whole wheat, rye, soy, and wheat germ, packed with chopped dates and nuts. A hearty, fiber-rich breakfast muffin with deep, malty flavor.

Nectarine yogurt muffins are tender summer muffins with chopped fresh nectarine, vanilla yogurt, and brown sugar, topped with sliced almonds. A bright stone fruit breakfast bake for nectarine season.

No-egg bran muffins made with a make-ahead batter that keeps up to 3 months in the fridge. Buttermilk and a double dose of bran cereal deliver tender crumb and serious fiber. Bake fresh muffins on demand.

Nut Crunch Muffins recipe

Oat peach muffins made with buttermilk, molasses, brown sugar, and cinnamon. A lighter muffin using egg whites instead of whole eggs, with fresh, frozen, or canned peaches.

Blueberry quickbread with cornmeal grit, oats, walnuts, and a buttermilk tang. A heartier loaf with bright berry pockets and a sturdy, breakfast-ready crumb.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Orange cube muffins with a crackling sugar-cube top dipped in orange juice. A vintage quick-bread recipe that builds flavor into every last crunchy bite.