Makes 12 muffins
For the Streusel:
½ cup all-purpose flour
½ cup light brown sugar
½ teaspoon ground allspice
5 Tablespoons cold unsalted butter, cut into bits
For the Muffins:
2 cups all-purpose flour
½ cup granulated sugar
1 Tablespoon baking powder
½ teaspoon ground allspice
¼ teaspoon salt
¼ cup light brown sugar
1 stick (8 Tablespoons) unsalted butter, melted and cooled
2 large eggs
¾ cup whole milk
¼ teaspoon vanilla extract
1. Center a rack in the oven and preheat oven to 375 degrees
F. Butter or spray the 12 molds in a regular-size muffin pan or line with paper
cups. Place the muffin pan on a baking sheet.
2. To make the streusel, put the flour, brown sugar, and
allspice in a small bowl and whisk to combine. Add the bits of cold butter and
toss, pinching the mixture between your fingers, until you have pea-sized
crumbs. Set aside in the refrigerator. (The streusel can be made up to 3 days
ahead and stored, covered, in the refrigerator.)
3. To make the muffins, in a large bowl whisk together the
flour, granulated sugar, allspice, baking powder, and salt. Stir in the brown
sugar, making certain there are no lumps. In a large glass measuring cup or
another bowl, whisk together the melted butter, eggs, milk and vanilla extract 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. The batter
will be lumpy; that is how it should be.
4. Divide the batter evenly among the muffin cups. Sprinkle
streusel over each muffin, then use your fingertips to gently press the crumbs
into the batter.
5. 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 wire rack and cool for 5 minutes before carefully
removing each muffin. Cool completely on the wire rack. Muffins can be stored,
in an airtight container, at room temperature for up to 5 days.
-- Adapted from Baking: From My Home to Yours by Dorie
Greenspan and the blog, Annie's Eats
