Jan 18, 2012

Allspice Crumb Muffins


Muffins are such a great and versatile breakfast or snack.  I love to have them on hand and try to keep at least one variety in our freezer at all times.  If Jack is having a not-so-great eating day, at least I know he'll eat a muffin!!

These are a great, simple, spiced muffin.  The allspice is wonderful in them, bringing just the right amount of flavor.  These are not one of those muffins that can be mistaken for a cupcake - they are just perfectly sweet and go great with morning coffee or tea.



I made the first batch and immediately made a second batch and added a shredded apple to the batter right at the end.  This recipe is great and can be altered so many ways.  Dried fruit, nuts, different spices, pumpkin...the options are endless!!



Allspice Crumb Muffins
Printable Version

For the streusel:¼ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon ground allspice
3 tbsp. cold unsalted butter, cut into small pieces

For the muffins:
2 cups all-purpose flour
½ cup granulated sugar
1 tbsp. baking powder
½ tsp. ground allspice
¼ tsp. salt
¼ cup brown sugar
1 stick (8 tbsp.) unsalted butter, melted and cooled
2 large eggs
¾ cup whole milk
¼ tsp.vanilla extract

1. Center a rack in the oven and preheat oven to 375°F. Butter or spray a regular-size muffin pan or line with paper cups. Place the muffin pan on a baking sheet and set aside.
2. To make the streusel, place the flour, brown sugar, and allspice in a small bowl and whisk to combine. Add the bits of cold butter and toss, working the butter in until you have formed pea-sized crumbs. Place streusel in the refrigerator. (The streusel can be made up to 3 days ahead and stored, covered, in the refrigerator.)
3. To make the muffins, in a large bowl whisk together the flour, granulated sugar, allspice, baking powder, and salt. Stir in the brown sugar, making certain there are no lumps.
4. In a large glass measuring cup, whisk together the melted butter, eggs, milk, and vanilla extract until well combined. Pour the liquid ingredients over the dry ingredients and with the whisk or a rubber spatula, gently but quickly stir to blend. The batter will be lumpy.
5. Divide the batter evenly among the muffin cups and sprinkle streusel over each muffin. Gently press streusul mixture into muffin batter so that it sticks.
6. Bake in preheated over 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 wire rack and cool for 5 minutes before carefully removing each muffin. Cool completely on the wire rack. Muffins can be stored, in an airtight container, at room temperature for up to 5 days.

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

2 comments:

Erica said...

Definitely a very versatile recipe!  I felt like having muffins for breakfast this weekend, but I also wanted to stick to my New Year's resolution to eat healthier.  So with a few substitutions (whole wheat flour and canola oil instead of butter), I whipped up a batch of lighter treats! I also added cranberries to the batter.  They turned out perfectly!

Carolyn S. said...

I couldn't wait to make this recipe!  It's in the oven baking as I type.  I made the recipe as written except I made mine into a coffee in my springform pan.

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