Allspice Crumb Muffins

Brew some coffee! Melt that butter! Make these muffins, that are freckled like me!

Allspice Crumb Muffin Breakfast

This delicate muffin is just what my morning needed. And just to warn you, one bite and you might consider paying for Allspice to go on a vacation since it’s been doing such a good job around the house making things like these dreamy muffins.


Allspice Crumb Muffins
Recipe from Dorie Greenspan: Baking from my Home to Yours


crumbs / streusel –

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 t ground allspice
  • 5 T cold unsalted butter, cut into pieces

muffins –

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 T baking powder
  • 1/2 t ground allspice
  • 1/4 t salt
  • 1/4 cup brown sugar, packed
  • 8 T (1 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup milk, room temperature
  • 1/4 t pure vanilla extract


  1. Preheat the oven to 375 degrees F. Butter or spray a muffin tin (that fits 12 muffins), or line with paper liners. Place the muffin tin on a baking sheet. Set aside.
  2. Make streusel. In a small bowl whisk together the flour, brown sugar and allspice. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you’ve got irregularly shaped crumbs. Set aside in the fridge until ready to use.
  3. Make muffins. In a large bowl, whisk together the flour, sugar, baking power, allspice and salt. Stir in the brown sugar, making sure there are no lumps. In a medium bowl, whisk the melted butter, eggs, milk and vanilla extract together until well combined. Pour liquid ingredients over the dry ingredients and fold together with a rubber spatula, gently but quickly. The batter will be lumpy, so don’t even worry about it.
  4. Divide batter evenly between 12 muffin cups (I found that I could’ve probably made 13-14 muffins to ensure they didn’t rise up and touch when baking). Sprinkles streusel over each muffin and use your fingers to gently press the crumbs into the batter. Bake for about 20 minutes, rotating half way through bake time, or until a cake tester comes out clean and the the tops of the muffins are golden. Allow the muffins to cool in the pan for at least 5 minutes before removing ¬†and allowing to cool further on a wire rack.

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