I got a couple of new cookbooks for Christmas! I’ve been wanting this one FOREVER and hearing awesome things about it. Honestly, for the past few weeks I’ve just been looking through these cookbooks… doing a little bit of light evening reading:) Anyway this was the first thing I made out of the Dorie Greenspan one!
One morning I really wanted muffins and these sounded intruiging. They are dense with a generous crumb topping. Allspice is usually with cinnamon, pumpkin pie spice and multiple other spices. I don’t think I’ve ever made anything where it takes center stage. These muffins were definitely yummy with a unique taste that, unless you’re an allspice aficionado it’s hard to tell what it is!
They made my breakfast delicious for a week. It’s a certain je ne sais quoi… :)
Makes 12 muffins
Ingredients for the streusel:
- 1/2 c. flour
- 1/2 c. packed light brown sugar
- 1/2 t. ground allspice
- 5 T. cold, unsalted butter
Directions for the streusel:
- Cut the butter into small bits (into tablespoons then in half lengthways or so.) Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend.
- Add the bits of butter and toss to coat, then use your fingers to work together. You should have irregularly shaped crumbs.
- Set bowl aside in the refrigerator. (Feel free to make crumb topping up to 3 days in advance and keep covered with plastic wrap in the refrigerator.)
Ingredients for the muffins:
- 2 c. flour
- 1/2 c. sugar
- 1 T. baking powder
- 1/2 t. ground allspice
- 1/4 t. salt
- 1/4 c. brown sugar
- 1 stick (8 T.) unsalted butter, melted and cooled
- 2 large eggs
- 3/4 c. whole milk
- 1/2 t. pure vanilla extract
- grated zest of 1 lemon (optional)
Directions for the muffins:
- Preheat oven to 375 degrees. Grab a 12 cup muffin pan and place paper liners in it. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt. Stir in the brown sugar, getting out the large clumps.
- In a large liquid measuring cup or a small bowl, whisk together the melted (COOLED!) butter, eggs, milk and vanilla until well combined.
- Pour liquid ingredients over the dry ingredients and with a whisk or rubber spatula, gently but quickly stir to blend. Batter will be lumpy.
- Stir in lemon zest if using. Divide batter evenly among cups. Sprinkle a generous amount of streusel on each muffin and use your fingertips to press the crumbs in.
- Bake for about 20-24 minutes or until tops are golden brown.
- Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin. Best served the day of. If you’re eating the next few days, heat up in 350 degree oven or in the microwave for a few seconds. These will also freeze well.