Allspice Crumb Muffins

Dorie Greenspan, 'Baking: From My Kitchen to Yours'

• Ready In: 1 hr 10 mins
• Yields: 12 muffins

Ingredients

• Streusel

• 1⁄2 cup all-purpose flour
• 1⁄2 cup  packed light brown sugar
• 1⁄2 teaspoon ground allspice
• 5  tablespoons  cold unsalted butter, cut into bits

• Muffins

• 2  cups all-purpose flour
• 1⁄2 cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  packed light brown sugar
• 8  tablespoons unsalted butter, melted and cooled
• 2  large eggs
• 3⁄4 cup  whole milk
• 1⁄4 teaspoon pure vanilla extract
• 1  lemon, zest of (optional)

Directions

1. Center a rack in the oven; preheat oven to 375°.
2. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffins cups.
3. Alternatively, may use a silicone muffin pan, which needs neither greasing nor paper cups.
4. Place the muffin pan on a baking sheet.
5. Streusel-add flour, brown sugar, and allspice to a bowl; sift them through our fingers to blend.
6. 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.
7. Set aside in the refrigerator for the moment (you can make the crumbs up to 3 days ahead and keep them covered in the refrigerator).
8. Muffins-in a bowl, whisk together the flour, sugar, baking powder, allspice, and salt.
9. Stir in the brown sugar, making certain there are no lumps.
10. In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
11. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend.
12. Don't worry about being thorough--the batter will be lumpy, and that is just as it should be.
13. Stir in the lemon zest, if using.
14. Divide the batter evenly among the muffin cups.
15. Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.
16. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
17. Transfer the pan to a rack and cool for about 5 minutes before carefully removing each muffin from its mold.