Allspice is one of those spices less common than cinnamon, cloves and nutmeg. It imparts a warm flavor similar to those and adds a lovely note to these delicious Allspice Crumb Muffins. Conjuring thoughts of autumn, these crumb-topped muffins are perfect for breakfast or snacking with a cup of coffee or a cold glass of milk.
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Did you think allspice was a blend of different spices? It sounds like that by its name. Also called pimenta or Jamaica pimenta or myrtle pepper, allspice is the dried berry of the unripe fruit.
In the United States, allspice is used mainly in desserts. In other cuisines it is is a most important ingredient, especially in Jamaican and Middle Eastern cuisine.
Ground allspice is used in both the crumb topping and in the batter of these yummy muffins. It is not strong or overwhelming but imparts a mild warm flavor to these slightly crowned muffins.
Making the crumb topping
To Make the Streusel: Put the flour, brown sugar and allspice in a small bowl and whisk together to blend.
Add the bits of cold butter and cut in with a pastry blender or your fingers until crumbly. Set aside in the refrigerator.
Use a nifty microplane to zest the lemon. I also use it to grate cheese and nutmeg.
Making the muffins
In a large measuring bowl or mixing bowl, whisk together the flour, sugar, baking powder, allspice and salt.
Stir in the brown sugar, making certain there are no lumps.
In a another glass measuring cup or another mixing bowl, whisk the melted butter, eggs, milk, applesauce and vanilla extract together until well combined.
Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not over mix, the batter will be lumpy.
Stir in the lemon zest, if you’re using it.
Divide the batter evenly among the muffin cups. I like using these silicone baking cups because food pops right out with no sticking. Do not overfill or the batter will spill over. I think I got about 16 muffins.
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.
I have baked my way through most of the recipes in Dorie Greenspan’s cookbook and still find it to be full of reliable and delicious recipes. It is a great gift for bakers and newlyweds.
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Allspice Crumb Muffins
source Baking from My Home to Yours by Dorie Greenspan
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 bits
For the 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 cup (packed) light brown sugar
- 4 Tablespoons salted butter, melted and cooled
- 1/2 unsweetened applesauce
- 2 large eggs
- 3/4 cup whole milk
- 1/4 teaspoon pure vanilla extract
- Grated zest of 1 lemon or orange (optional)
DIRECTIONS
To Make the Streusel:
Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend. Add the bits of cold butter and toss to get 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.)
To Make the Muffins:
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 a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, applesauce and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy, and that is just the way it should be. Stir in the lemon zest, if you’re using it.
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 5 minutes before carefully removing each muffin from its mold.
Allspice is a versatile spice that can be used in sweet and savory dishes. It is an ingredient used in one of our most popular posts, Unstuffed Cabbage Soup adding to and bringing out the warm and delicious flavor of all the other ingredients.
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Yum, look good. You always bake the best looking things.