These flaky cups are an elegant way to serve fruit and yogurt at brunch More

But hip hop and high tea aside, these Scone Thugs are pretty awesome: delicate, buttery, and packed with loads of bright lemon zest. Cake flour and plenty of butter give them a wonderfully tender crumb. And while they're gorgeous on their own, we certainly wouldn't balk at Jensen's suggestion for topping them with lemon curd or rhubarb jam. More

It's a beautiful balancing act: the holey rounds of lightly crispy fried dough act as perfect bookends for the light-as-air whipped cream and juicy strawberry slices which act as filling. More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes... More

Olive oil keeps muffins moist and imparts a fruity flavor that pairs perfectly with lemon. More

[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. The problem with cinnamon rolls is that you usually want them hot... More

Unlike many other coffee cakes, this one is simply bursting with poppy seeds. It gives the bread a nutty flavor and addictively crunchy texture. More

The cinnamon and sugar flavors in this recipe are fairly standard coffee cake territory but the addition of candied ginger in the cake and a pinch of allspice in the glaze give this cake a bit of pizzazz and an ever so slight spiciness that will have you shaving off slice after slice, even after breakfast is over. More

Crispy, cakey, chocolaty, coconuty, pop-in-your-mouth doughnuts that are super easy to make? What's not to love? More

These sweet yeasted breakfast rolls are filled with cinnamon sugar More

Whether you're breaking out the Bisquick or mixing up your own batch of blueberry buttermilks, pancakes are always a crowd pleaser. And said pancake crowd will be even more pleased if you're serving them up a batch of these Coconut Milk Flapjacks from Warren Brown's CakeLove in the Morning. More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes... More

With delicate notes of sweet-tart lemon and roasted almonds, the real highlight of these muffins is the topping. Almonds are tossed with a splash of milk, vanilla, and sugar to make for a crunchy coating for the tops of these little guys. More

Without eggs, these muffins only rise a little in the oven. In spite of this, the finished texture is tender and not heavy. Notes: These muffins require dairy-free milk. Use whichever milk replacement (soy, almond, rice) fits your diet. If... More

This classic American treat is somewhere between a pancake and a popover. Serve it warm, sprinkled with sugar and lemon juice. More

These are wonderfully crumbly-tender scones riddled with chunks of walnut and sweet-tart dried cherries. They're topped off with crunchy turbinado sugar and just a pinch of salt. More

[Photograph: Donna Currie] What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns. What Didn't: For... More

These tender, vanilla-scented muffins are full of strawberry and rhubarb, making them perfect for spring. More

This recipe works a few mashed avocados into a pound cake recipe and adds a bit of cornmeal for texture. It bakes up just barely green, crisp on the edges, tender within, and with just a bit of a crunchy bite. More

While you can make fried scones from refrigerated or frozen yeast roll dough, making them from scratch doesn't require that much more effort. Sprinkle them with powdered sugar or better yet, drizzle them with a cinnamony browned honey butter. More