P&Q: Allspice Crumb Muffins

I have made these, oh, 4 or 5 times already. Love them. So easy to whip up in the morning.

Let’s hear it…

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35 thoughts on “P&Q: Allspice Crumb Muffins

  1. I cut the butter in half, and for the other half I used a combination of oil and plain yogurt, which worked well. In my crumbs I used whole wheat flour, and subbed some whole wheat flour in the muffins too. These were really good, especially the streusel, which I could have eaten for dessert with a spoon. Loved the allspice!

  2. I would say you could add nuts to the struesel, pecans or walnuts would be good. I don’t think I’d add them to the muffins themselves, as they might detract from the texture.

  3. Going to have to sit the next two out. I will be leaving for Germany Friday morning and won’t be back in the states till the 20th. I am looking forward to trying these though. They look so good!

  4. I really enjoyed this muffin, but my streusel melted off the tops and ran onto my muffin pan. I didn’t waste it, though. I sort of chiseled it off the pan and stuck it back on the muffins. Guess I worked the streusel too much. I definitely want to make them again!

    • I’ve made these several times and I usually have the same problem. I’m still trying to figure out the best way to stop it. We’ll see what I come up with this time… The flavor is great, though.

    • I just baked mine and the same thing happened. Half the strudel slid off the muffin and baked on the flat part of the pan. Still tasted great, but they weren’t very pretty to look at.

  5. I just made these for breakfast today! They ARE good! They remind me of a “sugar doughnut muffin” I make. I used my ice cream scooper and got 8 muffins that way. Well they grew and over flowed, so I could’ve easily gotten 12 muffins, just scoop them smaller if you use a scooper. I think pecans would be great in these, but only thought about it when they were in the oven.

  6. My streusel didn’t run off at all. Make sure the butter is very cold and don’t fill up the muffin tin too much, so the streusel actually sits below the rim of the tin.

  7. Did anyone have an issue mixing the butter, milk, and eggs together? Mine got very lumpy and gelatinous. The melted butter was cool, so I don’t think I cooked my eggs and my milk and eggs had been sitting on the counter for about an hour. Anyone know what would cause this? The muffins tasted fine, so in the end the gelatinous stuff didn’t cause any problems.

      • Carol, I had that re-solidifying issue too. I ended up microwaving the mixture (pre-egg, just the milk and butter) again to try to thin it out and melt the butter again, and that worked well.

        Generally, I liked the recipe, though as with all crumb muffins I had extra crumb mixture left over. I also lost my allspice at the last minute, only to find it again once the muffins were in the oven. I used nutmeg (far less than called for since it’s stronger than allspice) in the crumb and cardamom in the muffins. That worked well.

    • I had the same thing happen. I tried giving it a couple of 5-second blasts in the microwave, but I already had the egg mixed in and didn’t want to cook the eggs. I whisked as much as I could, but it didn’t all incorporate.

  8. I made these muffins this weekend, and I must tell you, they were not our favourite. When I make these again, I will use cinnamon instead of the allspice, as I thought it was a bit too strong for these light and airy muffins. I had lots of streusel left over, so I placed it into a plastic container and then into the freezer. I also thought the tablespoon of baking powder was a lot for this recipe as well.

  9. oh man my muffins were a mess! I’m shocked, because I have had problems with cakes, etc. but I usually have an easy time with muffins! I had the crumb melting off the top problem and some of my crumbs melted and sank to the bottoms of the muffins. The flavor is delicious but I couldn’t even get them out of the muffin pan- they just crumbled! I made the streusel two days ago and let it sit in the fridge in the hopes that they wouldn’t melt- obviously that didn’t help at all!

  10. My muffins turned out good, with a nice crumb and flavor. They reminded me of donut muffins. Some of the topping slid to the edges, but I think I over filled my some of the muffins cup. I could have easily made more than 12.
    Mimi

  11. Pingback: OSI: Kayte of Grandma’s Kitchen Table « Tuesdays with Dorie

  12. I’ve made these twice in the last week. The first time, all of the streusel melted off and ran everywhere. The next time, I used one tablespoon less butter in the streusel and they worked out very well.

  13. This was my first TWD post. My husband, Drin loved these. I made them at night, and had one while still warm from the oven, that left 11 for the morning. By the next afternoon, I had my second muffin, the last of the dozen-Drin had consumed 10 in an afternoon. I think we’re going to try orange zest and cranberry, as we both thought this would make a great base recipe.

  14. I really, really want to make these, but this week has been awfully busy. I ended up on jury duty and now everything seems on hold! I’ll try to make them later and still post…it just won’t be today.

  15. I tried these and they worked great. I had leftover topping as I couldn’t figure out how to get it all on the muffin without it falling off. I will have to try the techniques mentioned above. I substituted in some whole wheat flour.

    They were good, but a little sweet for my taste. My three year old did not like the sweet top but loved the rest of the muffin. My DH LOVED them. I brought him coffee and a freshly baked muffin while he was still in bed. Definitely a boost for our marital happiness.

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