Recipes with baking powder

Buttery coffee pecan muffins with dark brown sugar and instant coffee dissolved right into the batter. Crunchy, nutty, and ready in 40 minutes for a grab-and-go breakfast.

Gluten-free muffins made with brown rice flour, ground almonds, and honey. Quick 35-minute breakfast with almond extract and optional soymilk.

Chocolate apricot upside-down cake with a caramelized brown sugar base, tender apricot halves, and pecans beneath a cocoa-rich batter. Served with cinnamon whipped cream.

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.

A decadent coffee cake made with delicious strawberries and slivered almonds.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Praline apple waffle cookies baked right in a waffle iron, with shredded apple, chopped pecans, and a cinnamon-sugar dusting. A two-minute cookie shortcut with crisp patterned edges.

Aebleskiver are Danish pancake balls cooked in a special dimpled cast iron pan, with stiffly beaten egg whites folded into a sweet cream batter. Serve dipped in sugar or jam.

Moist chocolate cake with blended prunes, buttermilk, and cinnamon, finished with a rich cooked fudge frosting. Bake in a 13x9 pan or two 8-inch rounds.

Almond slices are loaded with chopped almonds in an oil-based dough and sliced warm. A pareve mandelbrot-style cookie that travels well, keeps for weeks, and gets better with time.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

Green tomato cake with cinnamon, ginger, raisins, and walnuts baked into two moist loaves. A Southern garden classic that puts end-of-season tomatoes to sweet use.

Add some extra fiber to your diet with these scrumptious muffins that are extremely easy to make!

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

Classic New England blueberry cake with a tender crumb, juicy berries throughout, and a cinnamon-sugar topping that bakes up sparkly and crisp. Simple, old-fashioned, and ready in under an hour.

Rich chocolate cake bakes over boiling water to create a molten pudding layer underneath, delivering warm spoon-tender comfort in every bite.