Donut Muffins: Cinnamon Sugar Recipe Plus Jam and Maple Variations
Donut muffins are nutmeg-scented muffins dipped in butter and rolled in cinnamon sugar. Get the recipe, jam-filled and maple versions, and storage tips.
350°F to °C Fan Forced: 160°C Setting and Oven Conversion Chart
350°F is 177°C, rounded to 180°C in recipes, so a fan forced oven should be set to 160°C. See a full chart from 300°F to 450°F with gas marks.
How Long to Bake Muffins at 180°C: Fan and Conventional Times
Standard muffins bake in 20 to 25 minutes at 180°C conventional and about 15 to 20 minutes at 180°C fan. Mini and jumbo times and doneness tests included.
Muffins
All Muffins
Coconut Vanilla Muffins With Cinnamon-Sugar Top and Coconut Milk
Coconut vanilla muffins use shredded coconut and coconut milk for a tender crumb, baked at 375°F with a cinnamon-sugar top. Swaps and storage included.
Muffins Without Eggs: A Standard Recipe and the Egg Swaps That Work
Muffins without eggs rise well with yogurt, a little vinegar and baking soda. Here is a standard recipe, the best egg swaps and fixes for dense results.
Birthday Cake Muffins With Sprinkles and Quick Frosting
Birthday cake muffins bake in about 20 minutes and take a 5-minute buttercream. Get the recipe in cups and grams, plus sprinkle tips and storage.
Substitutions & Conversions
All Substitutions & Conversions
Evaporated Milk Substitute for Pumpkin Pie and What Changes
Half-and-half is the easiest evaporated milk substitute for pumpkin pie. See ratios for cream, milk and condensed milk, and how each changes the filling.
Pumpkin Pie Spice Substitute: Easy Homemade Blend and How Much to Use
Mix your own pumpkin pie spice from cinnamon, ginger, nutmeg and cloves, and learn how much of the blend to use in pies, muffins, breads and cookies.
How to Halve or Double a Baking Recipe: Eggs, Leavening, Pans and Bake Time
Scaling a recipe is simple arithmetic until you hit 1/3 cup, a single egg or a 9x13 pan. Here is how to handle each of those cleanly.
Baking Basics
All Baking Basics
Classic Apple Pie: Best Apples, Thickening and No Soggy Bottom
Classic apple pie works best with a mix of firm tart and sweet apples and a starch thickener. The recipe, bake times and soggy bottom fixes are below.
Classic Pecan Pie Recipe: Corn Syrup or Not, and Keeping the Filling Set
A standard pecan pie in cups and grams, with options if you skip corn syrup and tips for setting the filling so it slices cleanly instead of running.
Can You Freeze Butter? How Long It Keeps, How to Wrap and Thaw It
Yes, butter freezes well. Learn how long it keeps, how to wrap it to prevent freezer odors, and how to thaw it properly for baking, creaming and pastry.
Cookies & Bars
All Cookies & Bars
Why Did My Cookies Come Out Hard? Causes, Soft Storage and Rescue Tips
Hard cookies usually come from overbaking, too much flour or dry storage. Learn the causes, how to keep cookies soft and how to soften ones gone hard.
Pecan Pie Bars With a Shortbread Crust and a Filling That Won’t Crack
Make pecan pie bars with a buttery shortbread crust and a gooey filling that sets cleanly. Includes amounts, steps, storage and fixes for common problems.
Gingerbread Cookies: Molasses Dough, Spice Blend and How to Make Them Soft or Crisp
Gingerbread dough is a molasses-sweetened, spiced cookie dough that rolls and cuts well. Thickness and bake time decide whether the cookies come out soft or snappy.
Equipment
All Equipment
Refurbished Stand Mixers: What to Check Before Buying One
A refurbished stand mixer is worth buying when the seller gives a written warranty and the motor runs smoothly. Checks for motor, bowl, parts and returns.
KitchenAid Stand Mixer Sizes Compared: 4.5, 5, 6 and 7 Quart
Compare KitchenAid stand mixer bowl sizes of 4.5, 5, 6 and 7 quarts, how tilt-head and bowl-lift designs differ, and which size suits your baking.
Black Friday Baking Deals: Which Baking Tools Are Worth Buying on Sale
Sales are a good time to replace worn bakeware and buy tools you use often. Here is what is worth buying on Black Friday, what to skip and how to judge a deal.
Quick Breads
All Quick Breads
Cranberry Nut Bread With Fresh or Frozen Cranberries and Orange Zest
A classic holiday quick bread with orange zest and chopped nuts. Use fresh or frozen cranberries, with tips for storage, variations and fixing a sunken loaf.
Pumpkin Bread From One Can: Two Loaves, Muffin Option and Freezing for the Holidays
A full can of pumpkin purée makes two loaves of moist, spiced pumpkin bread. Bake one now and freeze the other for the holidays.
Classic Banana Bread: A Reliable Recipe With Weights, Pan Sizes and Doneness Temperature
Very ripe bananas, a light hand with mixing and a thermometer reading of 200–205°F are what separate a tender loaf from a gummy one.