Baked Goods Basket Delight (Printable version)
A delightful mix of muffins, croissants, scones, and cookies for any brunch or gift.
# What you need:
→ Muffins
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup milk
06 - 1/4 cup vegetable oil
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/2 cup fresh blueberries, optional
→ Mini Croissants
10 - 1 sheet ready-rolled puff pastry (about 8.8 oz)
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons granulated sugar
13 - 1 egg, beaten (for egg wash)
→ Scones
14 - 2 cups all-purpose flour
15 - 1/4 cup granulated sugar
16 - 2 teaspoons baking powder
17 - 1/2 teaspoon salt
18 - 1/3 cup cold unsalted butter, cubed
19 - 1/2 cup heavy cream
20 - 1 large egg
21 - 1/3 cup raisins or currants, optional
→ Classic Cookies
22 - 1 cup all-purpose flour
23 - 1/2 teaspoon baking soda
24 - 1/4 teaspoon salt
25 - 1/3 cup unsalted butter, softened
26 - 1/3 cup brown sugar
27 - 1/4 cup granulated sugar
28 - 1 large egg
29 - 1/2 teaspoon vanilla extract
30 - 1/2 cup chocolate chips
# How To:
01 - Preheat oven to 375°F. Line two baking sheets with parchment paper and grease a 12-cup muffin tin.
02 - Combine flour, sugar, baking powder, and salt in a bowl. In another bowl, blend milk, oil, egg, and vanilla extract. Merge wet and dry ingredients, fold in blueberries if desired. Spoon batter into muffin tin cups. Bake 18 to 20 minutes until golden and a toothpick inserted comes out clean.
03 - Cut puff pastry sheet into 8 triangles. Brush each with melted butter, sprinkle with sugar, then roll from wide end to form crescents. Place on prepared baking sheet and brush with egg wash. Bake for 12 to 15 minutes until puffed and golden.
04 - In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. In a separate bowl, combine cream and egg, add to dry mixture. Stir in raisins if using. Turn dough onto floured surface, gently knead, and shape into a 1-inch thick round. Cut into 8 wedges, arrange on baking sheet, and bake 15 to 18 minutes.
05 - Cream butter with brown and granulated sugars until fluffy. Beat in egg and vanilla extract. In another bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet, folding in chocolate chips last. Drop spoonfuls onto lined baking sheet. Bake 8 to 10 minutes until edges are golden.
06 - Allow all baked items to cool on wire racks. Arrange muffins, croissants, scones, and cookies in a basket lined with napkin or parchment for serving or gifting.
# Expert Advice:
01 -
- Four different treats in one baking session means you get endless variety without the extra effort—once your oven is hot, make the most of it.
- Everything comes together in about an hour and fifteen minutes, leaving you time to enjoy the magic of fresh-baked goods without spending your whole day in the kitchen.
- This basket is practically a love letter when you gift it to someone—homemade baked goods communicate care in a way store-bought treats simply cannot.
- Each recipe is forgiving enough for bakers of all levels, yet impressive enough to make you feel like a true pastry chef.
02 -
- Room temperature ingredients, especially butter and eggs, incorporate more smoothly and create better texture. Take eggs out of the fridge 15 minutes before you start—this one change will elevate every single item in your basket.
- Don't open the oven door while things are baking. I learned this the hard way when my first batch of scones came out flat. The temperature drop interrupts the rise, and you can't get it back.
- Overmixing is the silent killer of tender baked goods. Once you see everything coming together, stop. The lumpy batter becomes a perfect muffin; the slightly shaggy scone dough becomes tender and light.
- Cold butter is non-negotiable for croissants and scones. If your kitchen is warm, even briefly chill your mixing bowl and utensils. Cold equipment keeps everything cold, which keeps everything flaky.
03 -
- Invest in an oven thermometer. Most home ovens are off by 10 to 25 degrees, which explains why your baking sometimes feels unpredictable. Knowing your oven's true temperature is transformative.
- Make the dough the night before. Scone dough can chill overnight in the fridge, making the next morning's baking faster. Cookie dough also benefits from resting in the fridge for at least an hour.
- Use parchment paper religiously. It prevents sticking, eliminates the need for excessive greasing, and makes cleanup almost effortless—why would you ever go back?