Allspice crumb muffins from Baking - From My Home to Yours (page 16) by Dorie Greenspan

Ingredients

ground allspice
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all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

anya_sf on April 28, 2024

I made the batter and topping the night before and refrigerated them (separately), which worked well and made these very quick to bake in the morning. Using my muffin scoop, I got 10 muffins, but they rose a lot, so next time I'd make 12 smaller muffins. They took a few extra minutes to bake. I used tulip liners to help contain the generous amount of streusel. These were very enjoyable, fairly plain muffins. My son wished they had fruit, but I didn't miss it.
aeader on December 06, 2021

Liked the flavor of these a lot and they were easy to put together. Omitted the lemon. Mine were done in exactly the time specified. Only issue was that the streusel topping clumped together too much (my kitchen was very warm when I was preparing it and the butter got soft), which caused it to sink down into the muffins and the batter rose up over it, leaving the streusel inside the muffins. They were still very tasty, although they were difficult to remove from the pan because of the tops spreading (greased pan with butter). Would make again.
ashallen on October 26, 2019

Very nice - I enjoyed the sweet, crunchy streusel topping. Allspice flavor was well-behaved vs. overwhelming, though my allspice wasn't super-fresh which probably toned it down. I used the optional lemon zest and really liked its flavor with the allspice. These are relatively rich and sweet muffins - more like little crumb cakes than breads - and good enough on their own that I didn't feel the need for extra butter, honey, jam etc. Muffin tops spread during baking across the tin, forming a unified muffin mass, which initially made me think "uh-oh." Fortunately it was easy to cut between the tops and they emerged from tin without sticking (aluminum tin, no paper liners). Once unmolded, they looked like the book photo (i.e., normal). A slightly larger than normal muffin tin might produce more of a domed top. They needed 23-25 minutes in my shiny, heavy tin, by which point their centers were 203-209F - I'd take them out at that point again. Kept well through 2nd day. Freeze well.