Allspice Crumb Muffins

READY IN: 1hr 10mins
YIELD: 12 muffins




  • Center a rack in the oven; preheat oven to 375°.
  • Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffins cups.
  • Alternatively, may use a silicone muffin pan, which needs neither greasing nor paper cups.
  • Place the muffin pan on a baking sheet.
  • Streusel-add flour, brown sugar, and allspice to a bowl; sift them through our fingers to blend.
  • 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.
  • 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).
  • Muffins-in a bowl, whisk together the flour, sugar, baking powder, allspice, and salt.
  • Stir in the brown sugar, making certain there are no lumps.
  • In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
  • Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend.
  • Don't worry about being thorough--the batter will be lumpy, and that is just as it should be.
  • Stir in the lemon zest, if using.
  • Divide the batter evenly among the muffin cups.
  • Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.
  • 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.
  • Transfer the pan to a rack and cool for about 5 minutes before carefully removing each muffin from its mold.