Made with half whole wheat flour and half white flour, these pancakes are light and fluffy and improbably tasty for something that’s so healthful.
These unusual roasted walnut and pear muffins from Shirley O. Corriher are moist and crunchy and rich and healthful all at once.
Medjool date puree in the batter makes for a rich, moist sticky-toffee-pudding-inspired muffin topped with streusel. Mmmmmm.
Different dough, but the same gooey goodness is found in these homemade sticky biscuits sprinkled with cinnamon sugar and baked over pecan syrup.
Leftover challah is transformed into moist, tender, comforting bread pudding with a rather unique carrot crème anglaise.
This is a dense, yet extremely moist coffee cake made with layers of rich sour-cream cake and a filling of peaches mixed with cinnamon-cocoa sugar.
These baked French breakfast brioche, or sweet eggy bread, are topped with a hefty dollop of luscious almond cream and crowned with gently poached pear slices.
This almond-speckled chocolate-filled coffee cake is ideal for breakfast, but it also makes a great holiday treat.
Coffee cake is given a tropical twist with the addition of ripe sweet bananas and flaky coconut. Rich macadamia nuts and cinnamon sugar top it off.
This cake is actually something of a misnomer, seeing as how nicely it plays with so many sippables beyond just coffee.
Enjoy for an afternoon treat or more special occasions, this sour cream coffee cake is rich and moist with a sweet cinnamon streusel drizzled on top.
Cocoa powder transforms these waffles into a dark chocolate dessert — delicious served warm with hot fudge sauce, vanilla ice cream, or whipped cream.
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