Allspice crumb muffins from Everyday Annie by Dorie Greenspan

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Notes about this recipe

  • ashallen on October 27, 2019

    Very nice muffins - I enjoyed the sweet, crunchy streusel topping. Allspice was well-behaved vs. overwhelming, though mine 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 oven, by which point their centers were 203-209F - I'd take them out at that point again. Kept well through 2nd day. [Cross-post Baking/Everyday Annie.]

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