Pastries

The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').

This croquembouche is constructed with cheesy gougères and an herbed cheese filling. It’s the showstopping holiday appetizer you didn’t know you needed.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

Featuring cornmeal AND fresh corn kernels.

Think of these scones as the easier, cooler cousin of the blueberry muffin.

These slightly sweet brioche buns have a tender, buttery inside that's mouthwateringly good.

You can make the creamy, custardy treat with an earth-shattering crust at home—in a muffin pan!

Including our favorite approach for cooking quinoa.

Use this puff as the base for anything from tarts to palmiers to turnovers.

These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.

You may be able to find pre-made everything spice in the grocery store for these palmiers. If not, it’s easy enough to make. Double the recipe and keep it around for topping plain yogurt.

Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.

You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.

All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.

The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.

For this cream puffs recipe, if you don’t have any pastry bags handy, cut off the tops with a serrated knife and carefully spoon in the pastry cream.