Meghan
Moist, fall spiced muffins with a streusel crumble topping.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Cool Time 5 minutes mins
Total Time 40 minutes mins
Course Breakfast
Cuisine American
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)
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.
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
You're Gonna Bake It After All
bakeitafterall.com
Keyword breakfast, dessert, fall, muffins