Cinnamon swirl muffins with pecans from Bake from Scratch: Artisan Recipes for Home Bakers (page 180) by Brian Hart Hoffman

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Notes about this recipe

  • Shewi128 on June 12, 2023

    This is more of a cupcake than a muffin. I had to cream butter with sugar, so it wasn't really quick-bread type recipe. It was a little dry, and definitely overcooked (I cooked at the low end of the range). The flavor was ok. I don't think I'd make this again. Note: I substituted toasted oats for pecans in the swirl due to food allergies.

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