6,343 baking powder recipes

This Italian favorite is the perfect snack with your hot cup of tea or coffee.

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

Pennsylvania Dutch almond cake with lemon extract, sliced almonds, and sugar topping. Thin batter bakes into light cake that slices best when cooled in the pan.

Tender apple chunks and toasted walnuts stud a moist, lemon-kissed quick bread that bakes up golden and aromatic, perfect for breakfast, snacking, or using up a bumper crop of fall apples.

Wholesome cookies sweetened only with apple juice concentrate and applesauce, packed with crunchy granola for a guilt-free treat.

Speedy sheet-pan chocolate cake with cocoa, buttermilk, and a boiled butter mixture creating moist crumb: thin, tender, and ready for Rocky Road frosting while still warm.

Moist breakfast muffins loaded with poppy seeds and almond extract. Simple one-bowl batter makes 24 tender muffins in 30 minutes.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.

Bomma's heirloom date nut cookies made with beaten egg whites, chopped dates, and pecans. No butter needed! Light, chewy, and naturally sweet. Makes 60 cookies.

If you are a fan of pudding try this delicious recipe that is made with chopped nuts and a bit of vanilla extract.

The perfect scrumptious cake for Thanksgiving dinner that your kids will love!

Crazy cake mixed right in the baking pan with no eggs, no butter, and no milk. Cocoa, vinegar, and oil create a surprisingly moist chocolate cake from Depression-era ingenuity.

Whole wheat peanut butter muffins sweetened with molasses instead of sugar. No eggs, no refined flour. A hearty, nutty muffin with a deep caramel undertone in 25 minutes.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Bakery-style blueberry muffins piled high in the tin with a sugar-crusted top. Mashed blueberries in the batter create purple swirls and intense berry flavor.