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Coffee-Cake Muffins with Pecan Streusel

Recipe photo courtesy of John Kernick

These muffins make a deliciously sweet addition to your brunch buffet.

Source: Martha Stewart Living, April 2004


For the Cinnamon Sugar

For the Streusel

For the Dry Ingredients:

For the Wet Ingredients


Cook's Notes

You can bake the muffins up to a week ahead of time. Let them cool completely, then wrap in plastic wrap and freeze in resealable plastic bags. Warm thawed muffins, wrapped in foil, in a 300 degree oven, eight to ten minutes. Alternatively, make the streusel and mix the wet ingredients up to two days in advance; refrigerate. The mixed dry ingredients and cinnamon sugar can be stored in airtight containers at room temperature.

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