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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Allspice Crumb Muffins

Last week I was planning on baking some muffins to ship to my grandmother, and the recipe I made totally flopped.  It had been a few weeks since I had sent her something though, so I was determined to get a package of goodies out to her within a couple of days.  I brainstormed a bit and remembered this recipe which I have wanted to try ever since I purchased Dorie’s cookbook.  This was perfect because I already had all the ingredients on hand (you probably do too!)  This is a very no-fuss muffin – just a basic muffin with streusel topping, flavored with allspice.  Dorie lists the lemon zest as optional but I think it was a unique counterpoint to the flavor of the allspice, so I would not recommend skipping it.  My grandma enjoyed them, as did the rest of us who sampled the leftovers.  I think these could also be great with some dried fruit mixed in, like raisins or cranberries.  Combined with some fresh fruit and yogurt, these would make a fantastic breakfast.  Enjoy!

Allspice Crumb Muffins
Ingredients:
For the streusel:
1/2 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 tsp. ground allspice
5 tbsp. cold unsalted butter, cut into bits

For the muffins:
2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. ground allspice
1/4 tsp. salt
1/4 cup light brown sugar, packed
8 tbsp. unsalted butter, melted and cooled
2 large eggs
3/4 cup milk (I used 1%)
1/4 tsp. vanilla extract
Grated zest of 1 lemon

Directions:
Preheat the oven to 375 degrees F.  Center a rack in the oven.  Line a 12-cup muffin pan with paper liners.  

To make the streusel topping, put the flour, brown sugar and allspice in a small bowl.  Sift together with a fork.  Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you’ve got irregularly shaped crumbs.  Set aside in the refrigerator.  

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 together until well combined.  Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend with the whisk or a rubber spatula; the batter will be somewhat lumpy.  Stir in the lemon zest.  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 toothpick inserted in the center comes out clean.  Transfer the pan to a rack and cool for 5 minutes.  Remove the muffins to the wire rack and allow to cool completely.

Source: adapted from Baking: From My Home to Yours by Dorie Greenspan

  • http://veggiegirlvegan.blogspot.com VeggieGirl

    Wonderful comeback with those muffins!!

  • http://www.browneyedbaker.com Chelle

    Great picture! I’ve been wanting to try these for some time as well.

  • http://traceysculinaryadventures.blogspot.com Tracey

    Your photos always impress me. Those look wonderful!

  • http://lost-myjourneytohealthy.blogspot.com/ Emily

    These sound good, i think they will be breakfast tomorrow!

  • http://baseballbakingandbooks.com ingrid

    These sound good. I really need to make some muffins for my children. I think they’d like it mixed into the breakfast rotation.
    ~ingrid

  • http://kathyandryan.blogspot.com Kathy

    love the picture! (the muffins look tasty too!) :)

  • http://www.cakebatterandbowl.com Kerstin

    Muffins with streusel on top are my favorite – probably because they remind me of coffee cake. Yours look fantastic!

  • http://schweetnsavory.blogspot.com Melissa

    I would love to eat one of these for breakfast tomorrow with some tea!

  • http://echocorango.blogspot.com Talita

    I’ll bake this muffins so soon! Sounds great!

  • http://joelens.blogspot.com Joelen

    Looks delicious!

  • http://www.noodlenightsandmuffinmornings.blogspot.com Lindsey

    These look great! I was actually thinking about making muffins later this week and was considering your cinnamon/sugar buttermilk ones but these look really tasty too. Hmm…tough decision :)

  • http://yumfactory.blogspot.com claire

    those sound delicious! i just purchaced dorie’s book, but have yet to make anything- i need to get my act together!

  • http://jessicasfoodspot.blogspot.com Jessica

    This sounds like a perfect muffin to put on my “to try” list. I’ve been trying to make muffins every weekend!

  • http://mytastytreasures.blogspot.com Donna

    These sound so easy to prepare and very delicious. I adore muffins, I think they are the perfect breakfast, snack or lunch!!

  • Erin

    Great minds really do think alike! I made these on Friday night to take to family. Yours look great :)

  • http://lichtyfamilyblog.blogspot.com Maria

    I love a good crumb on my muffin!

  • http://texasjoy.blogspot.com Elizabeth

    Definitely going to try these!

  • Ashley

    these have made it into a regular rotation at our house. They freeze great!

  • Becky

    These muffins ended up surprising me. I decided to try them because they sounded good, but as they were baking the smell made me nervous. I was afraid they’d taste a little too “allspice-y”. Worried for nothing! They were great! And the lemon really made the muffin. I agree that you definitely shouldn’t leave it out. BTW – I added about 2/3 cup dried cranberries & would do it again. Yum!