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 DIRECTIONS:
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. CLICK HERE FOR MORE
