Baked Good Recipes

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.

Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Hawaiian mood cookies with cream cheese dough, crushed pineapple, maraschino cherries, and chopped nuts. Soft, cake-like drop cookies with tropical fruit flavors baked on accordion-pleated foil.

Lemon thins made with just 5 ingredients: butter, sugar, eggs, flour, and lemon extract. A crispy, delicate drop cookie with bright lemon flavor and golden edges.

Orange coconut chews packed with dates, shredded coconut, and fresh orange zest in a brown sugar base. Chewy, golden bar cookies with a tropical citrus twist.

Apricot almond squares with a cake mix crumb crust, apricot preserves, cream cheese filling, and a coconut-almond crumble topping. Semi-homemade and crowd-ready.

A rich, moist double-chocolate layer cake with sour cream, cocoa powder, and a full bag of chocolate chips folded into the batter. Dom DeLuise's famous recipe that lives up to its outrageous name.

Soft oatmeal cookies loaded with raisins and chopped nuts, warm with cinnamon and allspice. Old-school drop cookies with chewy centers and crisp golden edges.

Rolled and cut oatmeal cookies with finely chopped rolled oats worked into a buttery shortbread-style dough. Holds shape through cutting, perfect for cookie decorating.

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

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

Honey-almond scones with a cream-rich crumb, floral honey sweetness, and a crunchy slivered-almond topping. Lightly sweet, gently crisp, ideal for tea or brunch service.

Sugar-free raisin cookies sweetened only with raisins and liquid sweetener, spiced with cinnamon and nutmeg. A boiled-dough drop cookie for diabetic-friendly baking.

Fresh blueberry cream pie with a tangy sour cream custard filling and a crunchy pecan streusel topping. This simple summer pie showcases ripe blueberries.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.