13 Quick Breads and Muffins That Make Your Kitchen Smell Like a Bakery

Few things feel as cozy as a warm loaf cooling on the counter. The best part? Quick breads and muffins need no yeast, no kneading and no waiting for dough to rise. You stir the wet ingredients into the dry ones, pour, bake and enjoy, while baking soda and baking powder do all the lifting. Whether you have overripe bananas, a giant zucchini or just a craving, there is a bake here for you..

Classic Banana Bread, the Queen of Quick Breads

If those brown spotted bananas on your counter could talk, they would beg you to make this. The riper the bananas, the sweeter and more moist the loaf. Banana bread is loved for a reason: simple pantry ingredients, one bowl and about an hour in the oven. Add walnuts or chocolate chips if you like. Poll time: are you team A) plain, B) walnuts, C) chocolate chips, or D) both?

You will need: 3 very ripe bananas, 1/3 cup melted butter, 3/4 cup brown sugar, 1 egg, 1 tsp vanilla, 1 tsp baking soda, pinch of salt, 1 1/2 cups all purpose flour, 1/2 cup walnuts or chocolate chips (optional).

How to make it: 1. Heat the oven to 350F and grease a 9×5 loaf pan. 2. Mash the bananas in a bowl. 3. Stir in the melted butter, sugar, egg and vanilla. 4. Sprinkle in the baking soda and salt, then fold in the flour just until combined. 5. Add the nuts or chips. 6. Bake 55 to 65 minutes until a toothpick comes out clean, then cool 10 minutes before slicing.

Zucchini Bread, the Sneaky Veggie Star of Quick Breads

Zucchini bread is the clever answer to a garden that grows more squash than you can eat. Grated zucchini melts into the batter and keeps every slice soft for days, while cinnamon makes it smell like fall. Kids rarely notice the green flecks, and if they do, a little cinnamon sugar on top wins them over. Like most quick breads, this loaf freezes beautifully, so bake two and save one for later.

You will need: 2 cups grated zucchini (squeezed dry), 2 eggs, 1/2 cup oil, 3/4 cup sugar, 1 tsp vanilla, 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 1/2 tsp cinnamon, 1/2 tsp salt, 1/2 cup chopped walnuts (optional).

How to make it: 1. Heat the oven to 350F and grease a loaf pan. 2. Whisk the eggs, oil, sugar and vanilla. 3. Stir in the zucchini. 4. Mix the flour, baking soda, baking powder, cinnamon and salt, then fold into the wet mix. 5. Add the walnuts. 6. Bake 50 to 60 minutes until a toothpick comes out clean.

Spiced Pumpkin Bread for Sweater Weather

One slice of pumpkin bread with a hot coffee is the coziest breakfast of the season. Canned pumpkin keeps this loaf moist, and a mix of cinnamon, nutmeg and ginger gives it that bakery smell everyone loves. It is sweet enough for dessert but not too heavy for the morning, which makes it one of the most loved quick breads every fall. Do you eat yours A) plain, B) with butter, C) toasted, or D) with cream cheese?

You will need: 1 can (15 oz) pumpkin puree, 2 eggs, 1/2 cup oil, 1 cup sugar, 1/4 cup milk, 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp pumpkin pie spice (or cinnamon, nutmeg and ginger).

How to make it: 1. Heat the oven to 350F and line a loaf pan. 2. Whisk the pumpkin, eggs, oil, sugar and milk. 3. In another bowl, mix the flour, baking soda, salt and spice. 4. Fold the dry mix into the wet just until no flour shows. 5. Bake 55 to 65 minutes. 6. Cool completely before slicing for neat pieces.

Buttery Cornbread, the Quick Breads Classic of the South

Cornbread is the perfect partner for chili, soup or a holiday table. This version is golden, tender and just a little sweet, with a crisp edge that everyone fights over. Baking it in a hot cast iron skillet gives the best crust, but a square pan works too. Serve it warm with butter and a drizzle of honey. Sweet or savory cornbread: which side are you on?

You will need: 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup milk, 1 egg, 1/3 cup melted butter, honey for serving.

How to make it: 1. Heat the oven to 400F with a greased 9 inch skillet or pan inside. 2. Mix the cornmeal, flour, sugar, baking powder and salt. 3. Whisk the milk, egg and butter and stir into the dry mix. 4. Pour into the hot pan. 5. Bake 20 to 25 minutes until golden. 6. Serve warm with butter and honey.

Irish Soda Bread With Just a Few Ingredients

Irish soda bread is one of the oldest quick breads around, born in kitchens where yeast was hard to find. Buttermilk and baking soda react to make the loaf rise, and you shape it by hand into a rustic round. Cut a deep cross on top before baking; an old tradition says it lets the fairies out! Add raisins for a sweeter loaf or keep it plain to serve with soup.

You will need: 4 cups flour, 1 tsp baking soda, 1 tsp salt, 1 tbsp sugar (optional), 1 3/4 cups buttermilk, 1/2 cup raisins (optional).

How to make it: 1. Heat the oven to 425F. 2. Mix the flour, baking soda, salt and sugar. 3. Pour in the buttermilk and stir gently into a soft, shaggy dough. 4. Add the raisins and shape into a round on a floured tray. 5. Cut a deep cross on top. 6. Bake 35 to 40 minutes until it sounds hollow when tapped underneath.

Glazed Lemon Loaf, Sunshine in a Slice

This lemon loaf tastes like the coffee shop version, only fresher. Lemon zest rubbed into the sugar releases its oils, so every bite is bright and fragrant. A simple lemon glaze poured over the warm loaf soaks in a little and sets into a sweet, crackly top. Among all the quick breads here, this is the one for brunch, a baby shower or a gloomy Tuesday that needs some sunshine. Who would you share it with?

You will need: 1 1/2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 1 cup sugar, zest of 2 lemons, 2 eggs, 1/2 cup plain yogurt, 1/2 cup oil, 3 tbsp lemon juice; glaze: 1 cup powdered sugar, 2 tbsp lemon juice.

How to make it: 1. Heat the oven to 350F and line a loaf pan. 2. Rub the lemon zest into the sugar with your fingers. 3. Whisk in the eggs, yogurt, oil and lemon juice. 4. Fold in the flour, baking powder and salt. 5. Bake 45 to 50 minutes. 6. Whisk the glaze and pour it over the slightly warm loaf.

Cranberry Orange Bread for the Holidays

Tart cranberries and sweet orange are a holiday match made in heaven. This festive loaf looks beautiful on a brunch table and makes a thoughtful homemade gift wrapped in parchment and twine. Fresh or frozen cranberries both work, so you can bake it any time of year. Of all the quick breads in this gallery, this is the one that disappears fastest at family gatherings. Would you gift it or keep it?

You will need: 2 cups flour, 3/4 cup sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, zest of 1 orange, 3/4 cup orange juice, 1 egg, 1/4 cup melted butter, 1 1/2 cups cranberries (fresh or frozen), 1/2 cup chopped pecans (optional).

How to make it: 1. Heat the oven to 350F and grease a loaf pan. 2. Mix the flour, sugar, baking powder, baking soda, salt and orange zest. 3. Whisk the juice, egg and butter and stir into the dry mix. 4. Fold in the cranberries and pecans. 5. Bake 55 to 60 minutes. 6. Cool before slicing.

Three Ingredient Beer Bread, the Easiest of All Quick Breads

If you think you cannot bake, start with quick breads like this one. Beer bread uses self rising flour, a little sugar and one can of beer, and that is it. The bubbles and malty flavor give it a hearty, bready taste without any kneading. Pour melted butter over the top before baking for a crisp, golden crust. Want a version without alcohol? Use non alcoholic beer or sparkling water instead.

You will need: 3 cups self rising flour, 2 tbsp sugar, 12 oz beer (or non alcoholic beer or sparkling water), 1/4 cup melted butter, optional: 1 cup shredded cheddar and 1 tsp dried herbs.

How to make it: 1. Heat the oven to 375F and grease a loaf pan. 2. Stir the flour and sugar together. 3. Pour in the beer and mix just until combined; the batter will be thick. 4. Add the cheese and herbs if you like. 5. Spread into the pan and pour the butter over the top. 6. Bake 45 to 55 minutes until golden.

Bakery Style Blueberry Muffins With Tall Tops

Muffins are really just quick breads baked in little cups, and the secret to tall, domed tops is a hot oven for the first five minutes. These blueberry muffins are soft and buttery, with juicy berries in every bite and a sprinkle of sugar on top for crunch. Toss the berries in a spoon of flour so they do not sink. Fresh or frozen blueberries both work. How many could you eat in one sitting?

You will need: 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup melted butter, 2 eggs, 1/2 cup milk, 1/2 cup sour cream or yogurt, 1 tsp vanilla, 1 1/2 cups blueberries, coarse sugar for topping.

How to make it: 1. Heat the oven to 425F and line a 12 cup muffin tin. 2. Whisk the dry ingredients. 3. Whisk the butter, eggs, milk, sour cream and vanilla. 4. Fold the wet into the dry, then fold in the floured blueberries. 5. Fill the cups to the top and sprinkle with sugar. 6. Bake 5 minutes, then lower to 350F and bake 15 to 17 more minutes.

Banana Oat Muffins for Busy Mornings

These hearty muffins make a smart grab and go breakfast. Rolled oats and ripe bananas add fiber and natural sweetness, so you can use less sugar than in regular muffins. They are soft, filling and perfect with a cup of coffee or tea. Bake a batch on Sunday, freeze them, and warm one up each morning. Add a spoon of peanut butter on top for a little extra protein. Would your family love these?

You will need: 2 ripe bananas, 1 egg, 1/3 cup honey or maple syrup, 1/4 cup oil, 1/2 cup milk, 1 tsp vanilla, 1 1/2 cups rolled oats, 1 cup whole wheat or all purpose flour, 1 tsp baking soda, 1 tsp cinnamon, pinch of salt.

How to make it: 1. Heat the oven to 375F and line a muffin tin. 2. Mash the bananas and whisk in the egg, honey, oil, milk and vanilla. 3. Stir in the oats and let the mix sit 5 minutes. 4. Add the flour, baking soda, cinnamon and salt and stir just until combined. 5. Fill the cups and top with a few oats. 6. Bake 18 to 20 minutes.

Double Chocolate Muffins That Taste Like Cake

Are these breakfast or dessert? We will let you decide. Cocoa powder and chocolate chips make these muffins deep, dark and fudgy, while buttermilk keeps them tender. They are a fun weekend treat, a lunchbox surprise or a bake sale hero. Serve them warm, while the chips are still gooey, with a cold glass of milk. Breakfast or dessert: what is your vote?

You will need: 1 3/4 cups flour, 1/2 cup cocoa powder, 3/4 cup sugar, 1 tsp baking soda, 1/2 tsp salt, 1 cup buttermilk, 1/2 cup oil, 2 eggs, 1 tsp vanilla, 1 cup chocolate chips.

How to make it: 1. Heat the oven to 400F and line a muffin tin. 2. Mix the flour, cocoa, sugar, baking soda and salt. 3. Whisk the buttermilk, oil, eggs and vanilla. 4. Stir the wet into the dry until just combined. 5. Fold in most of the chocolate chips and sprinkle the rest on top. 6. Bake 18 to 20 minutes.

Apple Cinnamon Muffins With Crumb Topping

Little chunks of apple stay juicy and soft inside these muffins, and a buttery cinnamon crumb on top makes them feel extra special. They taste like a slice of apple pie you can hold in your hand. Use a firm, sweet tart apple like Honeycrisp or Gala. They are wonderful for fall mornings, school lunches or an afternoon snack with tea. Which apple is your favorite for baking?

You will need: 2 cups flour, 2/3 cup brown sugar, 2 tsp baking powder, 1 1/2 tsp cinnamon, 1/2 tsp salt, 2 eggs, 1/2 cup milk, 1/2 cup melted butter, 1 tsp vanilla, 2 apples (diced); crumb: 1/3 cup flour, 1/4 cup brown sugar, 3 tbsp butter, 1/2 tsp cinnamon.

How to make it: 1. Heat the oven to 375F and line a muffin tin. 2. Rub the crumb ingredients together until clumpy. 3. Mix the flour, sugar, baking powder, cinnamon and salt. 4. Whisk the eggs, milk, butter and vanilla and stir into the dry mix. 5. Fold in the apples and fill the cups. 6. Top with the crumb and bake 20 to 22 minutes.

Carrot Cake Muffins, the Sweetest Quick Breads Finale

Carrot cake in muffin form is pure joy, and a swirl of cream cheese frosting turns it into a party treat. Grated carrots keep these muffins moist, and warm spices make them taste cozy any time of year. Skip the frosting for breakfast or keep it for a birthday. So, which of these quick breads and muffins will you bake first this weekend? Love baking with yeast too? Try these homemade bread recipes next.

You will need: 1 1/2 cups flour, 3/4 cup brown sugar, 1 tsp baking soda, 1 tsp baking powder, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, 2 eggs, 1/2 cup oil, 1/3 cup applesauce or yogurt, 2 cups grated carrots, 1/2 cup raisins or walnuts; frosting: 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar.

How to make it: 1. Heat the oven to 350F and line a muffin tin. 2. Whisk the dry ingredients. 3. Whisk the eggs, oil and applesauce and stir into the dry mix. 4. Fold in the carrots and raisins. 5. Bake 20 to 22 minutes and cool completely. 6. Beat the frosting until smooth and swirl it on top.