25 Irresistible Quick and Easy Baking Recipes to Try

Zesty, warm, and wonderfully simple—these 25 irresistible baking recipes are your ticket to delicious homemade treats without the fuss. Whether you’re craving gooey cookies, fluffy muffins, or decadent bars, we’ve gathered quick and easy favorites that deliver big flavor in minimal time. Ready to fill your kitchen with the sweet scent of success? Dive in and discover your next baking obsession!

30-Minute Chewy Chocolate Chip Cookies

Aren’t you tired of cookie recipes that take forever? These 30-minute chewy chocolate chip cookies are your new best friend. You get that perfect chewy texture without spending hours in the kitchen.

Ingredients

For the cookie dough:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl.
3. Cream 1/2 cup softened unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar in a large bowl for exactly 2 minutes until light and fluffy.
4. Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in 1 cup semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Scoop 2-tablespoon portions of dough and place them 2 inches apart on your prepared baking sheets.
8. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Let these beauties cool completely to achieve that signature chewiness. The brown sugar gives them that caramel-like flavor that pairs perfectly with the melty chocolate chips. Try serving them warm with a scoop of vanilla ice cream for the ultimate cookie experience.

5-Ingredient Banana Bread

Oh, you know those bananas sitting on your counter turning spotty? They’re about to become the easiest, coziest banana bread you’ve ever made. With just five ingredients, this recipe is perfect for a lazy weekend or a quick treat after work.

Ingredients

– For the batter:
– 3 very ripe bananas, mashed (about 1 1/2 cups)
– 1 cup granulated sugar
– 1 large egg
– 1/3 cup melted unsalted butter
– 1 1/2 cups all-purpose flour

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large bowl, mash the ripe bananas with a fork until smooth, with just a few small lumps for texture.
3. Tip: The more brown spots on your bananas, the sweeter and more flavorful your bread will be.
4. Add the granulated sugar to the mashed bananas and stir until fully combined.
5. Crack the egg into the banana mixture and mix well to incorporate.
6. Pour in the melted unsalted butter and stir until the batter is uniform.
7. Tip: Let the melted butter cool slightly before adding to avoid cooking the egg.
8. Add the all-purpose flour to the wet ingredients and gently fold it in until just combined—do not overmix.
9. Tip: A few streaks of flour are okay; overmixing can make the bread tough.
10. Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
11. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
12. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Decadently moist and subtly sweet, this banana bread has a tender crumb that pairs perfectly with your morning coffee. For a fun twist, slice and toast it, then slather with peanut butter or a drizzle of honey.

Quick and Fluffy Blueberry Muffins

Unbelievably, these quick and fluffy blueberry muffins come together in just minutes. You’ll love how the sweet berries burst in every bite. They’re perfect for busy mornings or when you need a cozy treat.

Ingredients

For the dry ingredients:
– 2 cups all-purpose flour
– 3/4 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt

For the wet ingredients:
– 1 cup milk
– 1/2 cup vegetable oil
– 1 large egg
– 1 tsp vanilla extract

For mixing in:
– 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a separate medium bowl, whisk 1 cup milk, 1/2 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or your muffins will be tough.
5. Gently fold in 1 cup fresh blueberries until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
7. Bake at 375°F for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nothing beats the tender crumb and juicy berry pockets in these warm muffins. They’re fantastic split and toasted with a pat of butter, or crumbled over yogurt for a breakfast parfait. Enjoy them fresh—they rarely last long!

One-Bowl Lemon Drizzle Cake

Perfect for when you’re craving something sweet but don’t want to fuss with complicated baking. This one-bowl lemon drizzle cake comes together in minutes and fills your kitchen with the most incredible citrusy aroma. You’ll love how the tangy glaze soaks right into the tender crumb.

Ingredients

• For the cake:
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup whole milk
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
• For the drizzle:
  • 1/2 cup powdered sugar
  • 3 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F and grease an 8-inch loaf pan.
2. Combine 1 cup granulated sugar and 1/2 cup softened butter in a large mixing bowl.
3. Beat the mixture with an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Add 2 large eggs one at a time, beating for 30 seconds after each addition.
5. Mix in 1 ½ cups all-purpose flour and 1 tsp baking powder until just combined.
6. Pour in 1/2 cup whole milk and mix until the batter is smooth.
7. Fold in the zest of 2 lemons and 2 tbsp fresh lemon juice until evenly distributed.
8. Transfer the batter to your prepared pan and spread it evenly with a spatula.
9. Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean.
10. Cool the cake in the pan on a wire rack for 15 minutes.
11. Whisk together 1/2 cup powdered sugar and 3 tbsp fresh lemon juice in a small bowl until smooth.
12. Poke holes all over the warm cake surface with a skewer.
13. Slowly pour the lemon drizzle over the cake, letting it soak into the holes.
14. Let the cake cool completely in the pan before slicing.

Buttery and moist with a bright lemon zing, this cake develops an irresistible sticky glaze that crackles slightly when you cut into it. Serve thick slices with afternoon tea or crumble it over vanilla ice cream for a simple dessert that always impresses.

Effortless Cheese and Herb Biscuits

Ever have one of those days where you want something warm and cheesy but don’t want to fuss with yeast or complicated dough? These cheese and herb biscuits are your answer—they come together in minutes and bake up fluffy and golden. You’ll love how the sharp cheddar and fresh herbs make your kitchen smell amazing.

Ingredients

For the dry mixture:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

For the wet mixture:

• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 3/4 cup cold whole milk

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/2 teaspoon garlic powder in a large bowl.
3. Add 1/2 cup cold cubed butter to the flour mixture.
4. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Stir in 1 cup shredded sharp cheddar cheese, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped fresh parsley until evenly distributed.
6. Pour in 3/4 cup cold whole milk.
7. Gently stir with a fork until just combined and a shaggy dough forms—don’t overmix.
8. Turn the dough out onto a lightly floured surface.
9. Pat the dough into a 1-inch thick rectangle.
10. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
11. Gather the scraps, pat them together gently, and cut out remaining biscuits.
12. Place the biscuits on the prepared baking sheet about 1 inch apart.
13. Bake for 12-15 minutes at 425°F until the tops are golden brown and the bottoms are lightly crisp.
14. Transfer the biscuits to a wire rack to cool for 5 minutes before serving.

Melt-in-your-mouth tender with a crisp golden exterior, these biscuits deliver pockets of gooey cheddar and fresh herb flavor in every bite. Try splitting one warm and topping it with a pat of honey butter for a sweet-savory twist, or serve them alongside a bowl of tomato soup for the ultimate comfort meal.

Simple Vanilla Pound Cake

You know those days when you just need something simple, comforting, and delicious? Yeah, this vanilla pound cake is exactly that. It’s the perfect treat to whip up when you’re craving something sweet without the fuss.

Ingredients

For the batter:
– 1 cup (2 sticks) unsalted butter, softened
– 1 ½ cups granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– ½ teaspoon baking powder
– ½ teaspoon salt
– ½ cup whole milk, at room temperature

For baking:
– Cooking spray or extra butter for greasing

Instructions

1. Preheat your oven to 325°F.
2. Grease a 9×5-inch loaf pan thoroughly with cooking spray or butter.
3. In a large bowl, beat the softened butter with an electric mixer on medium speed for 2 minutes until creamy.
4. Gradually add the granulated sugar and beat for 3-4 minutes until the mixture is light and fluffy.
5. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
6. Mix in the vanilla extract until just combined.
7. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
8. Add half of the flour mixture to the butter mixture and mix on low speed until just combined.
9. Pour in all of the milk and mix until smooth.
10. Add the remaining flour mixture and mix on low speed just until no dry streaks remain.
11. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
12. Bake at 325°F for 60-70 minutes until a toothpick inserted into the center comes out clean.
13. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
14. Allow the cake to cool completely for at least 1 hour before slicing.

Getting that golden crust and tender crumb makes every bite worth it. This cake stays wonderfully moist for days and pairs perfectly with fresh berries or a simple dusting of powdered sugar for an extra special touch.

Quick Cinnamon Sugar Donuts

Mmm, there’s nothing quite like the warm, cozy aroma of cinnamon sugar wafting through your kitchen—especially when it means freshly made donuts are just minutes away. You’ll love how these quick cinnamon sugar donuts come together with simple pantry staples, no fancy equipment needed. They’re the perfect treat for a lazy weekend morning or when you need a little comfort food pick-me-up.

Ingredients

For the donut batter:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup whole milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract

For frying and coating:
– 4 cups vegetable oil
– 1/2 cup granulated sugar
– 1 tbsp ground cinnamon

Instructions

1. Pour 4 cups vegetable oil into a heavy-bottomed pot or Dutch oven and heat to 350°F over medium heat.
2. Whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
3. In a separate bowl, whisk 1 cup whole milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or the donuts will become tough.
5. Scoop tablespoon-sized portions of batter and carefully drop them into the hot oil using a spoon, frying 4-5 donuts at a time to avoid crowding the pot.
6. Fry for 2-3 minutes until golden brown, flipping halfway through with a slotted spoon to ensure even cooking.
7. Remove the donuts with a slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil.
8. Combine 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl while the donuts are still warm.
9. Roll each warm donut in the cinnamon sugar mixture until fully coated on all sides.

Crispy on the outside and wonderfully tender inside, these donuts deliver that classic cinnamon-sugar warmth in every bite. Try serving them alongside a cold glass of milk or crumbling them over vanilla ice cream for an extra-special dessert. They’re best enjoyed the same day while the sugar coating is still crackly and fresh.

Easy Puff Pastry Cinnamon Twists

Back when I was in college, these cinnamon twists were my go-to when I needed something impressive but didn’t have hours to spend in the kitchen. You’ll love how simple they are to throw together, and your kitchen will smell absolutely incredible while they bake.

Ingredients

• For the twists:
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
• For finishing:
  • 1/4 cup powdered sugar
  • 1-2 tablespoons milk

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface. Tip: If the pastry feels sticky, chill it for 10 minutes in the refrigerator for easier handling.
3. Brush the entire surface of the pastry with melted butter using a pastry brush.
4. Mix the granulated sugar and cinnamon in a small bowl until well combined.
5. Sprinkle the cinnamon-sugar mixture evenly over the buttered pastry sheet.
6. Cut the pastry sheet in half lengthwise with a sharp knife or pizza cutter.
7. Cut each half into 1-inch wide strips crosswise, creating approximately 12-14 strips total.
8. Twist each strip 3-4 times, gently stretching it slightly as you twist. Tip: Don’t twist too tightly or the layers won’t puff properly during baking.
9. Place the twisted strips on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake for 12-15 minutes until puffed and golden brown. Tip: Rotate the baking sheet halfway through baking for even browning.
11. Remove from oven and let cool on the baking sheet for 5 minutes.
12. Whisk together powdered sugar and 1 tablespoon milk in a small bowl until smooth.
13. Add additional milk, 1 teaspoon at a time, if needed to reach a drizzling consistency.
14. Drizzle the glaze over the warm twists using a spoon or piping bag.

Absolutely magical how these transform from simple ingredients into flaky, buttery spirals with that warm cinnamon hug. The powdered sugar glaze adds just the right touch of sweetness without overwhelming the delicate pastry. Try serving them warm with a scoop of vanilla ice cream for an instant dessert that feels way fancier than the effort required.

Speedy Chocolate Mug Cake

Got a chocolate craving but no time to bake? You’re in luck! This speedy chocolate mug cake comes together in minutes and satisfies that sweet tooth instantly. Perfect for those late-night dessert emergencies or quick afternoon pick-me-ups.

Ingredients

For the cake batter:
– 4 tablespoons all-purpose flour
– 3 tablespoons granulated sugar
– 2 tablespoons unsweetened cocoa powder
– 1/4 teaspoon baking powder
– Pinch of salt
– 3 tablespoons milk
– 2 tablespoons vegetable oil
– 1/4 teaspoon vanilla extract

For mixing in:
– 2 tablespoons semi-sweet chocolate chips

Instructions

1. Combine 4 tablespoons all-purpose flour, 3 tablespoons granulated sugar, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon baking powder, and a pinch of salt in a microwave-safe mug.

2. Whisk the dry ingredients together thoroughly with a fork until no lumps remain.

3. Add 3 tablespoons milk, 2 tablespoons vegetable oil, and 1/4 teaspoon vanilla extract to the mug.

4. Stir the mixture with your fork until the batter becomes smooth and all ingredients are fully incorporated.

5. Fold 2 tablespoons semi-sweet chocolate chips into the batter until evenly distributed.

6. Microwave the mug cake on high power for 90 seconds. (Tip: Microwave wattages vary, so start checking at 70 seconds if yours runs hot.)

7. Remove the mug from the microwave using an oven mitt—it will be very hot!

8. Let the cake cool in the mug for 2 minutes before eating. (Tip: This resting time allows the center to finish cooking and makes the texture perfect.)

9. Check for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but no wet batter.

10. Serve directly from the mug with a spoon. (Tip: For extra indulgence, top with a scoop of vanilla ice cream while the cake is still warm.)

A warm, fudgy center with melty chocolate chips makes this mug cake incredibly satisfying. The cake stays moist while developing a tender crumb that’s perfect for solo dessert moments. Try crumbling it over ice cream or adding a dollop of whipped cream for an extra-special treat.

No-Bake Peanut Butter Bars

My goodness, these no-bake peanut butter bars are the easiest treat you’ll ever make! You just need a few pantry staples and zero oven time. Perfect for when that sweet tooth hits but you don’t want to turn on the oven.

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the topping:

• 1 cup semi-sweet chocolate chips
• 1/4 cup creamy peanut butter

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two opposite sides.
2. Combine 2 cups graham cracker crumbs, 1 cup creamy peanut butter, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar in a medium bowl.
3. Press the mixture firmly into the prepared pan using the bottom of a measuring cup. Tip: Pressing firmly prevents the crust from crumbling when you cut the bars later.
4. Melt 1 cup semi-sweet chocolate chips and 1/4 cup creamy peanut butter together in a microwave-safe bowl. Tip: Heat in 30-second intervals, stirring between each, to prevent the chocolate from seizing.
5. Spread the melted chocolate mixture evenly over the crust layer.
6. Refrigerate the pan for at least 2 hours, or until completely set. Tip: For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.
7. Lift the bars out of the pan using the parchment paper overhang.
8. Cut into 16 equal squares.

Unbelievably rich and fudgy, these bars have that perfect salty-sweet balance that makes them dangerously addictive. The graham cracker crust stays wonderfully crisp against the smooth chocolate topping. Try serving them slightly chilled with a cold glass of milk, or crumble one over vanilla ice cream for an instant dessert upgrade.

Quick Almond Flour Brownies

Finally found a brownie recipe that won’t leave you feeling guilty? These quick almond flour brownies come together in minutes and satisfy that chocolate craving perfectly. You’ll love how fudgy they turn out with such simple ingredients.

Ingredients

For the brownie batter:

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

For mixing in:

• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Whisk together 1 cup almond flour, 1/2 cup cocoa powder, 1/2 cup granulated sugar, and 1/4 teaspoon salt in a medium bowl until no lumps remain.
3. Tip: Sift your cocoa powder if it’s clumpy for the smoothest batter texture.
4. Beat 2 large eggs in a separate bowl until they’re pale and frothy, about 1 minute.
5. Stir in 1/4 cup melted butter and 1 teaspoon vanilla extract into the beaten eggs.
6. Pour the wet ingredients into the dry ingredients and mix until just combined.
7. Tip: Don’t overmix the batter or your brownies will become cakey instead of fudgy.
8. Fold in 1/2 cup chocolate chips until evenly distributed throughout the batter.
9. Spread the batter evenly into your prepared pan using a spatula.
10. Bake for 18-22 minutes until the edges look set but the center still appears slightly soft.
11. Tip: Test for doneness by inserting a toothpick – it should come out with moist crumbs, not completely clean.
12. Let the brownies cool completely in the pan on a wire rack before cutting into squares.

These brownies develop an incredible crackly top while staying wonderfully moist inside. That rich chocolate flavor pairs perfectly with a scoop of vanilla ice cream, or you can crumble them over yogurt for breakfast – we won’t judge!

Easy Mixed Berry Cobbler

Heads up, berry lovers—this easy mixed berry cobbler is about to become your go-to dessert. You get sweet, juicy berries bubbling under a golden, biscuit-like topping that comes together in minutes. Honestly, it’s the kind of cozy treat that makes any day feel special.

Ingredients

For the berry filling:

• 4 cups mixed berries (fresh or frozen)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

For the cobbler topping:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F.
2. Grease an 8×8-inch baking dish with butter or non-stick spray.
3. In a medium bowl, combine the mixed berries, 1/2 cup granulated sugar, cornstarch, and lemon juice.
4. Stir the berry mixture until the berries are evenly coated.
5. Pour the berry mixture into the prepared baking dish, spreading it into an even layer.
6. In a separate bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
7. Add the milk and melted butter to the dry ingredients.
8. Stir the batter just until combined—it’s okay if there are a few lumps; overmixing can make the topping tough.
9. Drop spoonfuls of the batter evenly over the berry filling, leaving some gaps for the berries to bubble up.
10. Bake for 35–40 minutes, or until the topping is golden brown and the berry filling is bubbling vigorously around the edges.
11. Let the cobbler cool on a wire rack for at least 15 minutes before serving to allow the filling to thicken.

Let that cobbler rest a bit before diving in—the filling will thicken up beautifully as it cools. You’ll love the contrast between the tender, cakey topping and the bright, syrupy berries. Try serving it warm with a scoop of vanilla ice cream for the ultimate sweet-and-tangy combo.

Fast Raspberry Almond Tart

Ever have one of those days where you want something fancy but don’t want to spend hours in the kitchen? This fast raspberry almond tart is your answer. It comes together with minimal effort but delivers maximum wow factor.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large egg yolk
– 3 tbsp ice water

For the filling:
– 1 cup almond flour
– ½ cup granulated sugar
– 6 tbsp unsalted butter, softened
– 1 large egg
– 1 tsp almond extract
– 2 cups fresh raspberries

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch tart pan with removable bottom.
2. Combine 1 ½ cups all-purpose flour, ½ cup cold cubed butter, and ¼ cup granulated sugar in a food processor.
3. Pulse the mixture until it resembles coarse crumbs, about 10-12 pulses.
4. Add 1 egg yolk and 3 tablespoons ice water, then pulse just until the dough comes together.
5. Press the dough evenly into the prepared tart pan and up the sides.
6. Use a fork to prick the bottom of the crust all over to prevent bubbling.
7. Bake the crust for 15 minutes at 375°F until lightly golden around the edges.
8. While the crust bakes, beat ½ cup granulated sugar and 6 tablespoons softened butter with an electric mixer until creamy.
9. Mix in 1 cup almond flour until fully incorporated.
10. Add 1 egg and 1 teaspoon almond extract, beating until smooth.
11. Spread the almond filling evenly over the partially baked crust.
12. Arrange 2 cups fresh raspberries evenly over the almond filling, pressing them in slightly.
13. Bake at 375°F for 25-30 minutes until the filling is set and golden brown.
14. Cool the tart completely in the pan on a wire rack before removing the outer ring.
15. Slice and serve at room temperature.

Unbelievably, this tart manages to be both rich and light with its buttery crust and frangipane-like almond filling. The raspberries burst with tartness that cuts through the sweetness perfectly. Try serving it warm with a scoop of vanilla ice cream for that classic hot-and-cold contrast everyone loves.

Conclusion

Ultimately, these 25 irresistible quick and easy baking recipes prove that delicious homemade treats are within everyone’s reach. We hope you’ll try a few favorites from this collection and share your baking adventures with us in the comments below. Don’t forget to pin this article on Pinterest to save these recipes for your next baking day!