Allspice Muffin

I am a day late on Valentine’s Day and I am baking something without the prerequisite of chocolate. The horror! Well, the thing is, my mom asked me to bake some muffins to take to her office for breakfast tomorrow and one of her coworkers is lactose intolerant, so voila, allspice muffins. I substituted oil for the butter and orange juice for the milk.

The only problem with this is that the crumb doesn’t really turn into a “crumb” wheb you use oil, but I’m sure it tastes just as good.

OK, mix flour, sugar, allspice, salt, baking powder.

Add the brown sugar and set aside.

In another bowl, mix butter, vanilla, eggs, milk or orange juice and pour over dry ingredients.

Spoon the batter into prepared muffin tins and start the topping. Mix flour, brown sugar, all spice and butter, or in my case oil, then pour over the batter. Bake.

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  or oil

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 or oil

2 large eggs

3/4 cup whole milk or orange juice

1/4 teaspoon pure vanilla extract

Preheat the oven to 375 degrees F. 

 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 or oil and toss to get irregularly shaped crumbs. 

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 another bowl, whisk the melted butter or oil, eggs, milk or orange juice, and vanilla extract together until well combined.  Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend.  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. 

 

 

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