Quickbread recipe collection

Double orange scones loaded with fresh orange zest and tender mandarin segments, served with whipped orange-marmalade butter. A bright citrus brunch bake with crackly sugar tops.

Double corn muffins with cornmeal in the batter and whole corn kernels stirred in, plus a pinch of red pepper for subtle heat. Warm from the oven in 35 minutes.

Doughnut muffins taste like old-fashioned cake doughnuts in a muffin tin. Warm muffins dipped in melted butter and rolled in cinnamon sugar, with that signature nutmeg backbone.

Dried tart cherry scones with orange zest and cold butter cut in for a flaky, tender crumb. A simple breakfast bake best served warm from the oven.

Savory dried tomato scones with a buttery, flaky crumb and pops of concentrated tomato flavor throughout. Uses cream of tartar and baking soda for a tall, light rise.

Scotland's version of the scone, sometimes known as Scot's Pancake. Looks more like a crumpet, though the texture resembles a pancake.

Easy breakfast carrot muffins sweetened with sugar substitute, packed with grated carrot, raisins, and a bright hit of orange zest. Diabetic-friendly, single-bowl, and on the table in 35 minutes.

Cheesy cheddar quick bread with sharp aged cheese folded into a biscuit-like batter. No yeast, no rise time, just stir and bake for a savory loaf with cheese-pull in every slice.

Chocolate zucchini bread is a moist, cocoa-rich quick bread that hides shredded zucchini in a tender chocolate crumb. The summer garden trick that turns oversized squash into dessert.

French breakfast muffins are sweet nutmeg-scented puffs rolled in melted butter and cinnamon-sugar straight from the oven. Sometimes called doughnut muffins for their fairground-pastry vibe.

Easy nut bread mixes pantry staples with chopped nuts into a tender quickbread, rested briefly then baked into two loaves. A no-frills 8-ingredient breakfast bread.

Simple zucchini bread recipe that mixes in one bowl and bakes into three moist loaves. Adapt the base for pumpkin or applesauce variations with warming ginger spice.

Vegan bran muffins with whole wheat pastry flour, soy milk, applesauce, honey, and raisins. No eggs, no butter, no oil. High fiber and naturally sweetened.

Homemade English muffins cooked on a griddle in DIY tuna can rings, made from a simple yeast sponge dough with butter. Nooks-and-crannies texture that beats store-bought, with whole wheat and raisin variations.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.

Favorite fruit muffins: simple seven-ingredient base recipe that takes any fruit you have on hand. Raisins, berries, or chopped stone fruit all work. Twenty-muffin batch.