Got a basket full of fruit or a fridge packed with extra zucchini? These 21 easy recipes help turn your farmer’s market finds into something sweet, soft, and worth baking. Each one is simple to make and gives you a treat that feels like it came from a bakery, without much work at all. Whether you’re working through a haul of berries or ripe peaches, there’s a bake here that puts it all to good use.
Double Chocolate Zucchini Muffins. Photo credit: Honest and Truly.
Peach Kuchen Muffins
Let fresh peaches shine in these soft muffins filled with warm cinnamon and nutmeg that bring out the best in each bite. They rise with golden tops and stay moist in the center, with just the right amount of spice to keep things interesting. This is a smart and easy bake when ripe peaches from the market need to be used fast.
Get the Recipe: Peach Kuchen Muffins
Zucchini Bread
Put extra garden zucchini to work in a loaf that stays soft, moist, and just sweet enough without feeling too rich. The texture holds up well for a few days and slices clean, whether served plain or with a spread. This is one of those reliable recipes that makes fresh produce feel like something worth baking.
Get the Recipe: Zucchini Bread
Strawberry Bacon Scones
Mix ripe strawberries with salty bacon in a dough that bakes up soft inside and crisp on the edges. Each bite brings sweet and savory together in a way that feels fresh but easy. This recipe makes good use of market strawberries when you want something that stands out.
Get the Recipe: Strawberry Bacon Scones
Blueberry Sour Cream Muffins
Sweet blueberries and sour cream come together in a batter that stays moist and soft after baking. The crumb holds together without getting heavy, making these muffins perfect for breakfast or a midday snack. It’s one of those simple bakes that help use up extra berries from the store or stand.
Get the Recipe: Blueberry Sour Cream Muffins
Double Chocolate Zucchini Muffins
Chocolate and zucchini mix into a rich batter that bakes into soft muffins with deep flavor and just the right amount of moisture. The grated vegetable disappears into the mix and helps create a light texture without changing the taste. This is a great recipe when the garden is producing more than you can keep up with.
Get the Recipe: Double Chocolate Zucchini Muffins
Cherry Streusel Quick Bread
Sweet cherries bake into a soft loaf topped with a buttery streusel that adds a little crunch to each slice. The batter comes together fast and turns fresh fruit into something that feels homemade and special. When your basket of cherries starts to overflow, this is the recipe that can help.
Get the Recipe: Cherry Streusel Quick Bread
Blueberry Scones
Fresh blueberries tuck into a dough that bakes into soft scones with golden tops and a tender crumb inside. They’re quick to shape and bake, so you can have something warm and fresh without much effort. This is an easy go-to when the fridge is full of fruit that’s close to turning.
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Fresh Peach Scones
Grab soft peaches from the counter and work them into scones that bake golden on the outside and sweet in the middle. The dough stays light and lets the fruit melt into each bite without getting soggy. This recipe makes the most of market fruit before it turns too ripe.
Get the Recipe: Fresh Peach Scones
Strawberry Muffins
Fresh strawberries add color and sweetness to a batter that bakes into soft, golden muffins. They’re easy to put together and hold their shape well even after cooling. This is a quick and simple way to use extra berries that don’t have long left.
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Strawberry Rhubarb Muffins
Mix chopped strawberries and tart rhubarb into a muffin batter that stays light and balanced once baked. The fruit adds texture and just enough flavor to make each bite feel full and satisfying. This is one of those easy recipes that helps turn market fruit into something you’ll want to make again.
Get the Recipe: Strawberry Rhubarb Muffins
Starbucks Blueberry Muffin (Copycat)
These muffins bake up with golden tops and soft middles full of sweet blueberries that stay juicy as they cook. They hold their texture well for a day or two, which makes them perfect for snacking or breakfast on the go. When your market berries are almost too soft to eat, this recipe comes in handy.
Get the Recipe: Starbucks Blueberry Muffin (Copycat)
Raspberry Muffins
Tart raspberries bake into a light muffin that’s easy to stir together and great for a grab-and-go snack. The fruit stands out without making the batter too wet or dense. This recipe works well when you’ve got a small stash of berries that won’t keep long.
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Lemon Blueberry Loaf
A mix of blueberries and lemon zest gives this loaf a soft, bright flavor that works any time of day. The crumb stays moist while the glaze on top adds just enough sweetness without being too much. This bake is perfect when your fridge is full of fresh finds from the market.
Get the Recipe: Lemon Blueberry Loaf
Serviceberry Muffins
These muffins stay light and fluffy while fresh serviceberries bring a pop of tart flavor in every bite. A bit of vanilla in the batter helps round things out without taking over. If you’ve picked up a handful of these short-season berries, this is a smart way to use them.
Get the Recipe: Serviceberry Muffins
Blueberry Lemon Scones
Lemon zest and fresh blueberries bake into scones that come out soft in the middle with just a bit of crisp on top. A light glaze finishes them off and adds a little tang without overdoing it. This bake is a good way to put market berries to use while they’re still fresh.
Get the Recipe: Blueberry Lemon Scones
Double Chocolate Chip Zucchini Bread
Grated zucchini and cocoa powder mix into a rich batter full of melty chocolate chips and soft crumb. The loaf holds together well and stays fresh for a few days, which makes it easy to slice and share. This recipe puts garden produce to work in a way that feels like dessert.
Get the Recipe: Double Chocolate Chip Zucchini Bread
Blueberry Bread
Juicy blueberries bake into a soft batter that turns into a loaf full of flavor and color. It stays moist inside with just enough sweetness to keep each slice tasting fresh. This is a simple bake that helps use extra berries from the stand or fridge.
Get the Recipe: Blueberry Bread
Strawberry Cream Cheese Muffins
These muffins bake tall with sweet strawberries, a smooth cream cheese center, and a crumb top that adds texture. They hold their shape and flavor even after a couple of days. This is a solid recipe to help use up a full basket of berries before they fade.
Get the Recipe: Strawberry Cream Cheese Muffins
Strawberry Bread
Soft batter and chopped strawberries come together in this quick loaf that’s topped with a thin icing that pulls everything together. The fruit helps keep the inside moist while the outside bakes golden. This is a go-to recipe for using up extra berries from the market.
Get the Recipe: Strawberry Bread
Strawberry Chocolate Chip Muffins
Mix chopped strawberries and chocolate chips into a batter that bakes golden and fluffy with sweet bursts in every bite. The dough is easy to stir and holds the fruit without getting soggy. This recipe is perfect when you want something fun but also want to use what you picked up at the market.
Get the Recipe: Strawberry Chocolate Chip Muffins
Air Fryer Sourdough Blueberry Bread
This recipe uses extra sourdough starter and fresh blueberries to bake a soft loaf with a crisp crust in the air fryer. It cooks fast and holds up well for slicing, which makes it great for snacks or breakfast. When your fridge is full of starter and berries, this is one of the easiest ways to make something good.
Get the Recipe: Air Fryer Sourdough Blueberry Bread