Categories: Breakfast, Muffins
Ingredients
- 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
- 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 teaspoon packed light brown sugar
- 8 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 3/4 cup whole milk
- 1/4 teaspoon pure vanilla extract
- 1 lemon, zest of (optional)
Directions
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Center a rack in the oven; preheat oven to 375°.
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Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffins cups.
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Alternatively, may use a silicone muffin pan, which needs neither greasing nor paper cups.
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Place the muffin pan on a baking sheet.
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Streusel-add flour, brown sugar, and allspice to a bowl; sift them through our fingers to blend.
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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.
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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).
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Muffins-in a bowl, whisk together the flour, sugar, baking powder, allspice, and salt.
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Stir in the brown sugar, making certain there are no lumps.
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In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
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Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend.
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Don’t worry about being thorough—the batter will be lumpy, and that is just as it should be.
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Stir in the lemon zest, if using.
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Divide the batter evenly among the muffin cups.
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Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.
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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.
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Transfer the pan to a rack and cool for about 5 minutes before carefully removing each muffin from its mold.