The baking experience started out well enough, I mixed up the batter and streusel topping.
Then filled my muffin cups, and sprinkled the streusel on top.
I thought there was too much topping for the number of muffins, but I piled it all on anyway. Big mistake. This is how they came out of the oven...
I don’t know what I did wrong. Were my pieces of butter too large? The streusel sorta melted off the muffins and spread across the muffin pan. I had to cut the muffins apart and chisel the extra crispy parts of the streusel off the metal pan. I ate all the crumbs though, they were delicious.
So the Allspice Crumb Muffins were not a total success, but not a total failure. They didn’t look very pretty (not like Dorie’s) but the taste was very nice.
Allspice Crumb Muffins
From Dorie Greenspan's Baking From my Home to Yours
1/2 cup all purpose flour
1/2 cup (packed) light brown sugar
1/2 tsp ground allspice
5 tbsp cold unsalted butter, cut into bits
2 cups all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp ground allspice
1/4 tsp salt
1/4 cup (packed) light brown sugar
1 stick (8 tbsp) unsalted butter, melted and cooled
2 large eggs
3/4 cup whole milk
1/4 tsp vanilla extract
grated zest of 1 lemon (optional)
- Preheat oven to 375 degrees.
- Butter or spray the 12 molds in a regular sized muffin tin. Place the muffin pan on a baking sheet.
- Combine flour, brown sugar, and allspice in a small bowl and sift them through your fingers to blend.
- Add the bits of cold butter into the dry ingredients and using your finger work the butter into the dry ingredients until the butter is the size of small peas.
- Place the prepared crumb in the refrigerator to keep the butter cold.
- In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt.
Stir in the brown sugar, making certain there are no lumps.
- In another bold whisk the melted butter, eggs, milk and vanilla extract together until well combined.
- Pour the liquid ingredients over the dry ingredients and with a rubber spatula, quickly but gently stir to blend. The batter will be lumpy.
- Stir in the lemon zest.
- 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. Note from me: Try to keep the streusel toward the center of the muffin. Don’t pile the streusel near the edge of the pan.
- 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 5 minutes.
- Carefully remove each muffin from its mold.