Allspice Crumb Muffins

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 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
• 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)

Recipe

• 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.