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There’s something about the vibrancy of spring that makes you want to bake. The scent of blossoms is in the air, and fresh fruit fills the produce stands. The weather is just right to finally start hosting gatherings outdoors, and you just want to throw open your windows and try a few recipes with every delicious ingredient. The magic of spring naturally inspires magic in the kitchen, and you don’t even need a full-sized oven to dive into seasonal baking. All you need is your small toaster oven.

The HeatMate Toaster Oven is a small but surprisingly powerful and spacious little toaster oven that bakes with innovative graphite heating, instantly achieving full, even temperature instantly with no preheat time. It’s a fast and easy way to cook, simple to clean, and comes with a variety of pans so you can bake (or broil, or grill, or steam) just about anything.

Join us as we explore the promise of springtime small toaster oven baking and the delights this season has in store.

The Benefits of Small Toaster Oven Baking in Spring

Spring is an inspiring time to bake. The abundance of fresh ingredients provides delightful variety compared to frozen substitutes later in the year, and you can enjoy a light spring breeze through open windows while you bake.

If you love to bake in the spring, toaster oven baking is a wonderful way to explore recipes without using a full-sized oven. You can make little snacks, experiment with new recipes, and use a lot less electricity in your baking when you cook with a small toaster oven instead. You can try all sorts of new recipes or recreate timeless classics. The HeatMate toaster oven is a wonderful accessory to your springtime baking, and you can even take it on vacations to bake away from home.

Small toaster ovens are space-saving and efficient. They are ideal for small kitchens and DIY kitchenettes, so you can save space and electricity on your baking projects. Small toaster oven baking is also perfect for incorporating fresh seasonal produce into your recipes, with the oven’s precise temperature control allowing you to make the most of your fresh ingredients.

Explore These Spring-Themed Baking Recipes

If you’re looking for recipes you can try with your small toaster oven, we’ve put together some of our favorite spring-themed baking recipes that will be absolutely delicious when baked to perfection in the HeatMate’s perfectly temperature-controlled chamber. Embrace seasonal fruits and delight in delicious variety baking in small snackable batches.

1. Lemon and Poppy Seed Muffins

Make use of the zesty flavor of fresh spring lemons combined with the crunch of poppy seeds to create moist and flavorful muffins. The HeatMate toaster oven’s precise temperature settings ensure an even bake, resulting in a perfect golden crust and moist interior. This recipe is a springtime favorite.

Lemon poppyseed muffins cooked in small toaster oven
Lemon and poppy seed muffins


  • * Fresh lemons
    • 0.25 cups squeezed lemon juice
  • Dry
    • 1.5 tbsp lemon zest
    • 3 cups flour
    • 1.5 tbsp poppy seeds
    • 2 tsp baking powder
    • 0.5 tsp baking soda
    • 0.5 tsp salt
  • Wet
    • 1.25 cups sugar
    • 1.25 cups whole milk
    • 2 large eggs
    • 0.5 cups butter
    • 0.5 cups vegetable oil
    • 2 tsp vanilla extract
  • Extra Supplies
    • Small silicone muffin pan
    • Paper liners


  • Mix
    • Grate lemon peels for lemon zest, and squeeze lemons for juice
    • Whisk the dry ingredients together in a medium mixing bowl
    • Whisk the wet ingredients in a large mixing bowl until blended
    • Combine wet and dry ingredients. Fold and stir until consistent
    • Mix in the lemon juice
  • Prep
    • Fill each liner 3/4 full
    • Let batter sit for 15 minutes
  • Bake
    • Set your small toaster oven to 375° F (no preheating necessary)
    • Bake for 12-18 minutes

2. Strawberry Rhubarb Pie

The classic combination of sweet strawberries and tart rhubarb makes for a delightful pie. The compact size of the small toaster oven ensures the pie crust bakes to perfection, with a flaky texture and the filling perfectly stewed. This recipe is a great place to start, and you can decide whether to make your crust by hand or start with store-bought crust.

Strawberry rhubarb pie on dark background with fresh strawberries
Strawberry rhubarb pie


  • * Fresh strawberries and rhubarb
  • Crust
    • 2 rolled pie crusts
  • Filling
    • 3 cups sliced rhubarb (0.5 Inch Slices)
    • 2.5 cups chopped strawberries
    • 0.3 cups granulated sugar
    • 0.3 cups brown sugar
    • 0.25 cups cornstarch
    • 0.25 tsp salt
    • dash of orange zest
    • 1 tbsp orange juice
  • Pie assembly
    • 1 tsp sugar
    • 1 tsp flour
    • 1 large egg, whisked
    • 1 tbsp milk or cream
    • 0.5 cup coarse sugar
  • Extra supplies
    • Pie dish


  • Pie crust
    • Lay one of your two crusts into the pie dish
    • Crimp the edges of the pie in a ripple shape
    • Cut the second pie crust into long strips
    • Chill the crusts while you make the filling
  • Pie filling
    • Stir all the filling ingredients together until well combined.
  • Pie assembly
    • Bring out your chilled pie crust and chilled strips
    • Whisk together the egg and cream to make an egg wash
    • Lightly brush the surface of your pie crust with the egg wash. This protects the crust from getting soggy.
    • Sprinkle the egg wash with coarse sugar for crust sweetness
    • Spoon the filling into the crust using a slotted spoon for minimum liquid in the filling
    • Lay the crust strips over the top in a lattice
    • Pinch the edges of the lattice and crust together
  • Baking
    • Set the toaster oven to 375° F
    • Loosely cover the crust edges with foil or use a pie shield
    • Bake for 30-35 minutes
    • The pie is done when the crust is golden brown and the filling is bubbling.
    • Cool for 3 hours on the counter or chill overnight in the fridge. This thickens the filling.
  • Serve at room temperature 

3. Asparagus and Ricotta Tart

This savory tart combines the freshness of spring asparagus with creamy ricotta on a crisp pastry base. The small toaster oven’s ability to bake at consistent temperatures means that the asparagus retains its vibrant green color and tender texture while the pastry becomes perfectly crisp. The recipe is surprisingly simple and easy to make.

Close-up shot of Asparagus and Ricotta Tart
Asparagus and ricotta tart


  • One sheet of puff pastry thawed.
  • 1 cup of ricotta cheese
  • 1/2 cup of parmesan cheese, grated
  • 1 large egg, lightly beaten
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste
  • One bunch of asparagus, trimmed.
  • 1 tbsp of olive oil
  • Extra parmesan cheese for garnish
  • Fresh herbs (such as dill or thyme) for garnish (optional)


  1. Set the toaster oven: Set your small toaster oven to 400° F.
  2. Prepare the puff pastry: Roll out the puff pastry on a lightly floured surface to fit the size of your toaster oven’s baking tray. Place the pastry on a parchment-lined baking tray, folding the edges inwards about 1/2 inch to create a small rim. Prick the pastry base with a fork to prevent it from puffing up too much during baking.
  3. Bake the pastry base: Blind bake the pastry in the toaster oven for about 10 minutes or until it’s lightly golden and starting to puff up. Remove from the oven and let it cool slightly. Reduce the toaster oven temperature to 375° F.
  4. Mix the filling: In a medium bowl, combine the ricotta cheese, parmesan cheese, beaten egg, and lemon zest, seasoning with salt and pepper to taste. Spread this mixture evenly over the cooled pastry base.
  5. Arrange the asparagus: Trim the asparagus spears to fit the size of your tart. Toss the asparagus in olive oil and season with salt and pepper. Arrange the asparagus spears in a single layer on the ricotta mixture.
  6. Bake the tart: Place the tart back in the toaster oven and bake for 20-25 minutes, or until the asparagus is tender and the edges of the pastry are golden brown and crisp.
  7. Garnish and serve: Once baked, let the tart cool for a few minutes. Garnish with extra grated parmesan and fresh herbs before slicing and serving if desired.

This Asparagus and Ricotta Tart is best enjoyed fresh from the oven while the pastry is flaky and the filling is warm. It pairs wonderfully with a light salad for a complete meal. Enjoy the delicate flavors of spring in every bite!

4. Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze is a perfect blend of tangy and sweet, ideal for a spring morning or afternoon tea. Here’s how to make them in the small toaster oven, ensuring they come out perfectly golden and deliciously tender.

A closeup shot of blueberry cones with lemon zest
Blueberry scones with lemon glaze

Ingredients for scones

  • 2 cups all-purpose flour
  • 1/3 cup sugar, plus extra for sprinkling
  • 1 tbsp baking powder
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 3/4 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (if using frozen, do not thaw)

Ingredients for lemon glaze

  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest


  1. Set the toaster oven: Set the thermostat of your toaster oven to 400°F. Line a baking sheet with parchment paper.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
  3. Cut in the butter: Add the cold, cubed butter to the flour mixture. Work the butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Mix wet ingredients: In a separate bowl, beat together the heavy cream, egg, and vanilla extract. Pour this into the flour mixture, stirring gently until just combined. Avoid overworking the dough.
  5. Add blueberries: Gently fold the blueberries to evenly distribute them throughout the dough, careful not to crush them.
  6. Shape the dough: Turn the dough onto a lightly floured surface and form it into a round disk about 1 inch thick. Cut the disk into eight wedges.
  7. Prepare for baking: Place the scones on the prepared baking sheet, leaving some space between them. Brush the tops with a bit of heavy cream and sprinkle with sugar.
  8. Bake: Bake in the preheated toaster oven for 18-22 minutes or until the scones are golden brown and set. Remove from the oven and let them cool slightly on the baking sheet.
  9. Make the lemon glaze: While the scones are cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. If needed, adjust the consistency with more lemon juice or powdered sugar. The glaze should be thick yet pourable.
  10. Glaze the scones: Drizzle the lemon glaze over the slightly cooled scones, allowing it to set for a few minutes before serving.

Enjoy your blueberry scones with lemon glaze as a delightful treat that brings a taste of spring to your table. The zesty lemon glaze complements the sweet blueberries, making these scones a favorite for any occasion.

Experiment with Flavors

Spring is a great time to experiment with your small toaster oven by combining different fruits, berries, and herbs. Feel free to tweak recipes to suit your taste or use what’s available. Mixing and matching flavors can lead to delightful discoveries.

With these tips in mind, you can make the most of your spring baking adventures with your small toaster oven. Each recipe, whether it’s the bright zestiness of Lemon and Poppy Seed Muffins, the sweet and tart harmony of Strawberry Rhubarb Pie, the savory freshness of Asparagus and Ricotta Tart, or the juicy burst from Blueberry Scones with Lemon Glaze, can be enhanced with a bit of extra care and attention to detail. Happy baking!

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