6,166 baking powder recipes

Cheesy, moist and very flavorful. The combination of mozzarella, sun-dried tomatoes, and basil pesto make this delicious bread. The bread itself tastes absolutely divine.

Tender cake studded with juicy blueberries meets tangy cream cheese batter under a buttery lemon-sugar crumble. This coffee cake balances sweet, tart, and rich in every generous slice.

Wholesome autumn apple muffins made with bran, oats, whole wheat flour, yogurt, and plump raisins. Naturally low in sugar with warm cinnamon spice and grated apple in every bite. Ready in 45 minutes.

White chocolate chips add some creamy tast to the already buttery, chocolaty, and chewy cookies. Absolutely delicious.

This moist cake is packed with chocolate flavor, and the pineapple topping adds extra delicious and refreshing fruitiness. Use half whole wheat flour and half canola oil to replace half white flour and butter to make it healthier but still rich and yummy enough to satisfy your taste buds.

Blueberry oatmeal drop biscuits scoop a wholesome whole wheat dough with rolled oats, oat bran, and fresh berries onto sheet pans. Hearty breakfast biscuit that eats like a giant cookie.

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.

Crisp nut cookies sandwiched together with a raspberry filling, which peeks through the cutout in the top cookie.

Pineapple bundt cake with crushed pineapple folded into a buttery cake-flour batter and a sneaky hit of lemon extract to brighten the tropical flavor. Tender, moist, and gorgeous from the fluted pan.

Nutty maple waffles with separated whipped egg whites for cloud-light texture, evaporated milk, and chopped pecans pressed into each waffle. Maple-scented breakfast classic.

Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.

Oversized chocolate chip cookies baked low and slow to giant lemon-sized rounds. Buttery, crisp-edged with chocolate chunks and pecans. Special-occasion bakery-style cookies.

A spiced Bundt cake studded with Italian prune-plums and walnuts, laced with cinnamon, cloves, and nutmeg, then finished with a mocha-cocoa frosting. A stunning fall dessert.

Absolutely delicious, moist and full of chocolate flavor, it's a great joy to have it!

Banana nut muffins with a moist, tender crumb from ripe mashed bananas and a cup of chopped walnuts. The trick is mixing the batter just enough, so they bake up soft and golden, never tough. Great warm with jam.

Strawberry oatmeal muffins built with instant oats, cake flour, fresh diced strawberries, and egg whites for a low-fat, breakfast-friendly muffin sweetened with brown sugar and warmed with cinnamon.