With a Grateful Prayer and a Thankful Heart: Tuesdays with Dorie ~ Allspice Crumb Muffins

Tuesday, October 13, 2009

Tuesdays with Dorie ~ Allspice Crumb Muffins

This is my first week joining those baking along with Dorie Greenspan. This weeks recipe is Allspice Crumb Muffins found on pages 16 & 17 of her James Beard Foundation Book Awards Winning cookbook
Baking From My Home to Yours.Muffins are one of my favorite treats and this one does not disappoint. Different from cinnamon, the allspice is not overpowering and lends a nice, subtle flavor. I added the optional lemon zest and enjoyed its bright addition.
Dorie writes, "these muffins have the look and texture of old-fashioned crumb cake." And who can resist crumb cake!
Kayte (Grandmas's Kitchen Table) was the baker that selected the muffins...

Allspice Crumb Muffins

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
1 stick (8 Tablespoons) unsalted butter, melted and cooled
2 large eggs
3/4 cup whole milk
1/4 teaspoon pure vanilla extract
Grated zest of 1 lemon (optional)

Getting ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper cups. Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

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, 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.


Miss Jen said...

This sounds and looks

Love~ Jen

Mildred said...

Your muffins look delicious. I like the addition of lemon zest. What a nice cookbook.

Walking on Sunshine... said...

I love a crumb topping! Very yummy looking! Enjoy your day!

Nina said...

Welcome to TWD!!! Your muffins look great! I will have to try the lemon zest on this next time. Everyone who used it, loved it!

Janice said...

those look great, off to see what Dorie's site is light.

Maggie Ann said...

Oh yum! how tempting...

london said...

I love muffins even it made by my mom..

Karen said...

These muffins would be great to serve at a holiday brunch!

Snippety Gibbet said...

As much as I envy all of your cooking skills, I even more envy how you can fix all of these wonderful things and stay so thin!!!!!!!! jan


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