Tessa's Recipe Rundown
Taste: The scent of these muffins is spectacular. Giving allspice the attention is something not a lot of recipes do so it’s a nice change of pace. Allspice is still warm and pairs with sugar just like cinnamon and nutmeg. These muffins are only slightly sweet.
Texture: The muffin is soft but the streusel is definitely the best part! Crumbly and buttery.
Ease: Very easy.
Appearance: How could you resist one?
Pros: Easy and heart-warming. Perfect for breakfast, a brunch, a snack, or a dessert.
Cons: Well, there’s the fact that these muffins have lots of butter, sugar, and white flour.
Would I make this again? Yes, next time I might add some sour cream to the muffin batter.
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Allspice Streusel Muffins are a deliciously buttery, crumbly, heart-warming, and sweet treat!
I remember making streusel muffins for the first time at a friend’s house as a kid. Although it was from a box mix I fell in love instantly with that sweet, buttery, crumbly topping. Is there anything better? When I saw this recipe for allspice muffins in Baking with Dorie, I was intrigued. Allspice is rarely the shining spice in the spotlight. It’s usually cinnamon. I don’t know why allspice is always ignored but this recipe proves it shouldn’t be. In fact, this recipe makes me thankful for spices in general. Can you imagine how boring the world of cooking would be if no one had discovered all these plants can be used to flavor what we eat?
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Ingredients
For the 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 small pieces
For the muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon fine sea salt
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- 2 large eggs
- 3/4 cup whole milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Spray a standard muffin pan with nonstick cooking spray or line with paper liners.
For the streusel:
- Using your hands, blend together the flour, brown sugar, and allspice in a small bowl. Add butter, a few pieces at a time, mixing with your hands to coat the butter in the dry ingredients. Once all the butter is added the mixture should be lumpy. Place in the refrigerator while preparing the muffins (can be covered and refrigerated for up to 3 days).
For the muffins:
- Whisk together the flour, granulated sugar, brown sugar, baking powder, allspice, and salt in a large bowl, making sure there are no clumps. In a large glass measuring cup or small bowl whisk the butter, eggs, milk, and vanilla. Add mixture into dry ingredients and gently stir with a rubber spatula until mixture is combined but still lumpy.
- Divide batter evenly among cups in prepared muffin pan. Sprinkle streusel over each muffin, gently pressing into the batter. Bake for about 20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Allow muffins to cool in pan on a wire rack for 5 minutes before removing muffins to rack to cool completely.
Hi! These are so great! We love the simple recipe and great spice flavor. Also, I know this is an older recipe so I don’t even know if you’ll see this, and there are other comments about it, so I don’t know if you just couldn’t fix it with the formatting or whatever, but the recipe still says you need 1/4 cup vanilla extract instead of 1/4 tsp. I think most people can figure it out, just wanted you to know!
Thanks for your feedback, Kim! I corrected the error-I definitely think 1/4 cup of vanilla would be a TAD too strong 🙂 Glad you enjoyed this recipe!
Great recipe! Although, I believe there is a mixup with the volume of vanilla extract used. A 1/4 cup seems to be quite a lot. I used 1/2 a tablespoon and it was definitely enough!
Can you correct the amt. of vanilla from 1/4 cup to 1 tsp.???? in the recipe please????Allspice muffin recipe
Looks like a great recipe trying this on the weekend.
Do you think I could add small piece of apple or will it change the texture.
Thanks
The vanilla… 1/4 cup or a 1/4 tsp? 1/4 cup seems… unreasonable. lol
Definitely a 1/4 teaspoon! Thanks for pointing that out. There are actually some weird format issues with this post I'm trying to figure out. Hope to get it solved asap!
Love the recipe rundown! Such a good idea… http://theurbanfeast.wordpress.com/
I`ve tried this recipe and i`m really impressed, it has a very good taste. My both child tried it and they like it a lot. Thanks a lot for sharing.
Mmm….streusel!!! 😀