An obsessively good one-bowl blueberry muffin recipe with more berries than ever and a tall, bronzed, crunchy lid.

Cinnamon Roll Focaccia is a delicious twist on the classic Italian bread made with cinnamon and brown sugar and topped with a cream cheese frosting. Enjoy it in the morning with a hot cup of coffee. Or, serve it as dessert to impress your friends and family!

These Bran Muffins take the classic bran muffin to another level. Sweetened with raisins and packed with wheat bran, these muffins are hearty and delicious!

I woke up needing the comfort only provided by morning carbs and a pre-noon nap. Carbs can be a standard morning happening, but Thursday morning naps are

These pistachio muffins taste like they came straight from a bakery with their perfectly domed tops and robust pistachio flavor that comes entirely from real pistachios.

Veliki sam ljubitelj đevreka, a posle otkrića recepta za bavarske kifle i bejgel , počela sam potragu za savršenim đevrekom. Đevrek smo pr...

These are aptly titled Perfect Popovers! They're incredible, with golden crispy exteriors and chewy soft centers. They are buttery and luscious, just as popovers should be! Small popover pans will yield the best rise during baking and are highly recommended. However, you can also use a muffin pan (adjust the bake time as needed.)

Our lemon scone recipe is easy to make. These rich, flaky scones are packed with lemon flavor and finished with a simple lemon glaze.

Nothin’ muffins are inspired by a recipe from my mother-in-law. While she made them to satisfy picky eaters, they’re a delicious, super simple all-purpose muffin recipe that’s easy to customize.

I recommend making a double batch of these savory madeleines--they're guaranteed to disappear fast!

I am so sick. Of myself. Do you know what I mean? I'm just fed up TO HERE with me. I feel boring, uninspired, whiny, ridiculous, apathetic, and just TOTALLY BLEH. I feel like white bread looks. Just meh. Seriously, I wish someone could just reach through this screen right now and slap me, wake me up. Or, bring me pills. Is it a stage or something? Or am I seriously just this meh bleh eh meh? I look at my camera and shrug and go meh. I look at my stacks of cookbooks and think about what I could whip up with those babies and I go meh. I look at my dogs who want to go for a walk and I go meh bark bark meh. I look at my phone and think about all the peeps I could call for a chat and I go meh. It's just meh meh meh meh meh. Oh my god, someone pull my head out of my ass before I whine us all to death. What a snore I am! I was just going to write "I can't seem to get hooked into anything lately!" - and I realized it wasn't quite true because you know what I thought of? Yep. Food. I don't feel meh when I think about sushi or good food or a blow-my-lid-off dessert. I get all squirrely and excited. So there you go - I thought of a non-meh thing. Gawd, let's throw a party. Throw back a shot of whisky. Run around the block naked, screaming "I LOVE SOUP" - just for the hell of it. See, now that would be exciting, wouldn't it? Or at least arresting, literally. You know, I didn't have any real idea of what this ramble was going to be about but it actually came full circle for me, considering the recipe I'm going to toss out here. I was feeling meh and bleh a few weeks back - it was a Sunday morning and I decided to dig through my recipes to see what My Royal Boringness might throw together. Well, I came across a recipe I'd been meaning to make for MONTHS - it was from my dear friend, Joan, who comments here and she sent it to me ages ago. Why I waited so long, I cannot tell you. Just sheer idiocy. Let me just ask you this: have you ever had a muffin melt in your mouth? No? WELL IT IS SO NOT MEH OR BLEH. So, if you've been feeling meh or bleh - I swear on my future grave you MUST make these muffins. MUST. Do it this weekend and don't look back. Swear to me now, NOW! French Breakfast Muffins I never knew a muffin could be so exciting. So simple, yet so exciting. Am I alone in this lack of knowledge? Does everyone else on the planet know the awesomeness of a dang muffin, but forgot to fully inform me? Whatever the case, these are incredible and I really mean it. I don't know why they're "French" and I don't care; I don't why they're called "Breakfast" because a person really should eat them all day long, as far as I can tell. I just tilted my head back in ecstasy because I just had a little muffin flashback. Well, better than an acid flashback, I suppose. Anyway, eat these warm - when warm, they pretty much just melt in your mouth and it's heavenly. You will have leftover melted butter and cinnamon sugar but FEAR NOT! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar, place in mouth and then think "Thank you, Ann's friend Joan, thank you". That's all. 1/3 c. butter, melted 1/2 c. sugar 1 egg (preferably room temperature) 1 1/2 c. all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 c. milk Topping (option: cut topping in half*) 1/2 c. sugar 1/2 c. butter, melted 1 tsp. cinnamon Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don't overmix the batter. Finally, don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!

You will need about 4 passionfruit for this recipe. Note

There's something incredibly comforting about a bran muffin. The flavor is wholesome and sturdy; just sweet enough to be a treat. For a portable breakfast, they're hard to beat. This recipe can be made up and held in the refrigerator, unbaked, for up to a week. You can scoop as many (or few) muffins as you need, so you'll always have a fresh, warm muffin when you want it. Please note that this batter needs to be made a day in advance, so the bran can soften and the batter thicken.

A few notes on ciabatta: Originating from the Lake Como region of northern Italy, ciabatta means “slipper” in Italian, and traditional ciabatta is characterized by this slipper shape as well as an extremely porous and chewy texture. Traditionally, ciabatta dough is very wet, calls for very little yeast, and requires a long, slow rise. Traditional recipes, too, often call for making a biga (a preferment), which helps produce that light, porous texture. A few notes on this recipe: The dough for these rolls is simply the peasant bread dough made with roughly 1.5 cups of semolina flour and roughly 2.5 cups of all-purpose flour. The recipe yields 12 rolls, which is a lot to store in the fridge without doing some rearranging, which I am sure many of you are accustomed to doing, but which I know can be a hassle, too. I have made these ciabatta rolls twice now and both times have baked off six on the first day and six on the second day. Storing 6 rolls in the fridge on a small sheetpan is easier than storing a dozen on a larger pan. The change in texture of the rolls when baked on day 2 is dramatically different than when baked on day 1, but the rolls are still delicious on day 1 (just not as light and airy — not as much like ciabatta). If you have the space and if time permits, then by all means store all of the shaped rolls in the fridge overnight, but if you don’t, know that you can bake them on the first day you make them, too.

These luscious Keto Lemon Scones are made with ricotta for extra tenderness. They make the perfect addition to any low carb brunch or breakfast!

Experience the perfect fusion of chai spices and creamy cheesecake in these delightful muffins. Your taste buds will thank you as you savor each bite of this heavenly dessert.

These healthy banana muffins are packed with protein and great for breakfast or snacks.

These fluffy bacon corn muffins are the perfect grab-and-go breakfast, easy lunch and fast snack. They are sure to become a family favorite in no time!

These lemon-poppy seed muffins are full of a summery citrus flavor, with a super soft and fluffy texture, and the a

Japanese Condensed Milk Bread is a delicious way to enjoy condensed milk, enclosed in a soft and sweet bread that is studded with raisins and cherries.

Everything we love about perfect blueberry muffins (one-bowl, hand-whisked, the crunchiest muffin top, a comically high concentration of blueberries) in one giant, craggy loaf.

Make your corn muffin recipe sweeter, softer, and prettier for the holidays with cranberries! These ultra-delicious cranberry corn muffins are drizzled in a sweet glaze.

These lemon coconut muffins are easy to make, freezable, and are the perfect breakfast or snack on the go!

These Honey and Olive Oil Zucchini Muffins are made with healthier ingredients and no refined sugar. Super moist and delicious with big puffy tops!

This tender, high-rising sandwich bread is soft enough for kids to enjoy, yet sturdy enough for all kinds of sandwich fillings. It also makes great toast, perfect with jam or buttered alongside scrambled eggs. King Arthur Unbleached Bread Flour ensures a high rise even in the presence of oats, which sometimes inhibit gluten formation. In fact, the recipe was featured on our bread flour bag for quite some time, and has become a perennial customer favorite for good reason: it's easy to make, uses simple ingredients, and we guarantee everyone in the family will love it!

Custard Tea Buns. This twist on a Newfoundland favourite is made even richer tasting with the addition of custard powder and undiluted evaporated milk to the dough. A perfect teatime treat!

Recipe video above. Bacon and eggs...in a muffin! These are great for "grab and go". This makes 4 large muffins (Texas muffin tin size - Note 3). This recipe isn't suitable for ordinary size muffin tins as it isn't large enough to hold the egg and batter.

The ultimate tropical sticky buns. These are just like cinnamon rolls but filled with chunky macadamia nuts and sweet toasted coconut.Perfect for breakfast.

Make your holidays extra special with these traditional Italian homemade panettone, in a small and fun muffin shape

I love rhubarb and this bread is great anytime—for a breakfast treat, a dessert or especially at a tea party with your favorite friends. —Vevianna Schrock, Silverton, Oregon

Light, rich and delightful fig scones with a bit of honey.

Obrni-okreni, i posle isprobanog sto i jednog recepta za pecivo, pogačice sa sirom su za mene ostale i dalje najbolja grickalica. Klasičan...

Homemade English muffins are so much easier than you think! This recipe is simple and will give you soft, chewy muffins in no time. Enjoy them with butter or your favorite jam!

These breakfast scones are mighty delicious!

This milk bread recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. But the dough doesn't stop there.

This version of homemade English muffins is easy to fit into your weekend baking schedule. They're faster than other yeasted recipes that require an overnight starter or long initial rise but still have all the nooks and crannies you're looking for, thanks to bread flour. It does take a bit of time to slowly dry-fry these muffins in order to give them their signature crisp crust and moist interior, the process isn't difficult. And the result is out of this world.

Best served warm with butter, these Blueberry Scone Muffins are the perfect cross between a scone and a blueberry Muffin.

Japanese Condensed Milk Bread is a delicious way to enjoy condensed milk, enclosed in a soft and sweet bread that is studded with raisins and cherries.

Prova la mia ricetta degli scones, deliziose bontà d'oltremanica che puoi farcire con composte o creme al formaggio. Perfette per la merenda o uno spuntino!

A sweet vanilla glaze finishes these make-ahead cinnamon rolls for a warm, comforting breakfast.

These deliciously cheesy scones would be lovely for lunch to accompany soup

“This recipe was handed down from my grandmother. I make it for my family every year for Easter morning.” —Diane Turner, Brunswick, Ohio

Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.

Apricot Coconut Scones - tender scones with great coconut flavour and sweet chunks of apricot baked right in. A dainty, delicious addition to afternoon tea.