Allspice Crumb Muffins
Moist, fall spiced muffins with a streusel crumble topping.
Equipment
- 12-cup muffin pan
Ingredients
For the streusel:
- 1/2 cup all purpose flour
- 1/2 cup light brown sugar (packed)
- 1/2 teaspoon ground allspice (see note)
- 5 tablespoons cold unsalted butter (cut into small pieces)
For the muffins:
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground allspice (see note)
- 1/4 teaspoon salt
- 1/4 cup light brown sugar (packed)
- 8 tablespoons unsalted butter (melted and cooled)
- 2 large eggs
- 3/4 cup whole milk
- 1/4 teaspoon vanilla extract
- zest of 1 lemon (optional)
Instructions
- Center a rack in the oven and preheat to 375 degrees F.
- Line a 12-cup muffin tin with paper liners or spray with cooking spray. Place the muffin pan on a baking sheet.
Make the Streusel:
- Put the flour, brown sugar, and allspice in a small bowl and sift ingredients through your fingers to blend. Add the cold pieces of butter and toss to get irregularly shaped crumbs. Set aside in refrigerator.
Make the Muffins:
- In a large bowl, whisk together the flour, sugar, baking powder, allspice, and salt. Stir in the brown sugar, making certain there are no lumps.
- In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined.
- Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in lemon zest if using.
- Divide the batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.
- Bake for about 20 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin to the cooling rack.
Notes
If you don't have allspice, you can make a similar-tasting substitute by mixing 2 parts ground cinnamon, 1 part ground nutmeg, and 1 part ground cloves. This recipe requires 1 teaspoon total ground allspice (1/2 teaspoon for the streusel and 1/2 teaspoon for the muffin batter). This equates to 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
Source: Baking from My Home to Yours by Dorie Greenspan, as featured on Meet Me in the Kitchen
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