I’ve erred on the lower side of the temperature scale as food can continue to cook even after it comes out of the oven.
98°C (210°F)
Sponge
93°C (200°F)
Muffins
Cupcakes
Banana bread (may need to be higher, mine contains 4 bananas and isn’t done until 97°C)
Carrot cake
Chocolate cake
Cornbread
87°C to 93°C (190°F to 200°F)
Cinnamon buns
The guides come from various sources (ChefsTemp, Epicurious, Bon Appetit, ThermoWorks, Betty Crocker). ChefsTemp is the most useful as it has a big list of different baked goods and the temperatures are in Celsius and Fahrenheit.
Finally, Epicurious has a good tip:
“Just be sure to avoid 100°C (212°F) and beyond, since that's the temperature that water turns to steam, which means you'll start losing precious moisture fast.”