Recently I have rediscovered my love for baking. Each weekend I have been baking a selection of my favourite recipes, and popping them in the freezer so we have a supply of treats for the week ahead. There is nothing nicer than baking delicious treats for your family and enjoying them warm from the oven with a perfect cup of tea. Life seems to be hectic lately, so it is extra special to make time to reconnect with friends and family over tea and cake.
These Allspice Muffins are so moist, light and delicious, with a delicate spiced flavour. They aren’t too sweet which makes them perfect any time of the day. Don’t they looks sweet in these Tilda Cupcake Cases?
Allspice Muffins
Prep time
Cook time
Total time
These delicately spiced muffins have a crunchy streusel topping. They are perfect eaten warm with a cup of tea. Author: Based on Dorie Greenspan's Recipe
Recipe type: Cupcakes & Muffins
Cuisine: Baking
Ingredients
- For the Streusel:
- ½ cup plain (all purpose) flour
- ½ cup light brown sugar
- ½ teaspoon ground allspice
- ¼ teaspoon cinnamon
- 5 tablespoons cold unsalted butter, cut into small pieces
- For the Muffins:
- 2 cups plain (all purpose) flour
- ½ cup castor sugar
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1 stick (8 tablespoons/115 grams) unsalted butter, melted and cooled
- 2 large eggs
- ¾ cup milk
- ¼ teaspoon vanilla extract
Instructions
- Centre a rack in the oven and preheat oven to 190 degrees C (375 degrees F). Grease or spray a regular-sized muffin pan or line with 12 cupcake liners.
- For the crumb topping, mix the flour, brown sugar, and allspice in a small bowl. Add the pieces of cold butter and mix with your hands by pinching the mixture between your fingers. Keep pinching until you have uneven crumbs. Set aside in the refrigerator.
- For the muffins, whisk together the flour, granulated sugar, allspice, baking powder, and salt in a large bowl. Add in the brown sugar, and stir until no lumps remain. In a separate large bowl, mix together the melted butter, eggs, milk and vanilla extract until well combined. Pour the liquid ingredients into the dry ingredients. With a whisk, gently but quickly stir to blend. The batter will be lumpy.
- Evenly distribute the batter into the muffin cups. Sprinkle the crumb topping over each muffin, and gently press the crumbs into the batter.
- Bake for about 20 minutes, or until the tops are golden.Transfer the pan to a wire rack and cool for 5 minutes before carefully removing each muffin. Cool completely. Muffins can be stored, in an airtight container, at room temperature for up to 5 days.
Allspice Muffins can be in the oven in under 20 minutes – seriously, what are you waiting for? Check out some of our other recipes for Cupcakes and Muffins.
I love adding baked goods to the freezer for later use. Makes my week simpler!
Thanks for the recipe! And I LOVE the photos! So cute!
I admire your willpower putting things in the freezer. Baked goods rarely make it that far in our house!
Thanks Lisa 🙂 Now I am baking again – I don’t think the family could keep up!
Mmm–sounds lovely. But, am I missing something? In your instructions, Step 3 reads, “. . . Add in the brown sugar, and stir until no lumps remain.” I see brown sugar in the ingredient list only for the topping, not in the section for the muffins. Could you please clarify? Thanks!
Hi Pat – thanks for your comment and letting us know. The recipe has now been amended – there is a 1/4 cup brown sugar in the muffin mix itself – and this has been adjusted in the recipe.