Allspice Muffins


These muffins are tasty with or without a streusel topping.  For the gluten-free ones, I recommend skipping the topping, because it’s too heavy and will sink into the muffins.  In the picture above, the back two muffins’ topping has sunk into the batter and isn’t even visible.


Allspice Muffins
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 12 muffins

For the muffins:

  • 2 cups gluten-free OR all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 cup light brown sugar OR white sugar plus a dollop of molasses
  • 8 tablespoons unsalted butter, melted and cooled
  • 2 eggs
  • 3/4 cup milk (preferably containing some fat, but skim works too)
  • 1/4 teaspoon vanilla extract
  • Grated zest of 1 lemon (optional)

For the streusel topping (optional):

  • 1/2 cup gluten-free OR all-purpose flour
  • 1/2 cup light brown sugar OR white sugar plus a dollop of molasses
  • 1/2 teaspoon ground allspice
  • 5 tablespoons cold unsalted butter, cut into bits


  1. Preheat oven to 375ºF.  Grease muffin tin or line with paper cups.  Place muffin tin on a baking sheet.
  2. If using streusel topping, combine the flour, sugar, and allspice in a small bowl.  Sift through your fingers to mix, then add butter bits.  Use your fingers to work the butter into the dry ingredients until you have irregularly shaped crumbs.  Set in refrigerator.  (You can store the streusel, covered, in the refrigerator for up to 3 days.)
  3. In a large bowl, whisk together flour, sugar, baking powder, allspice, and salt.
  4. Stir in sugar (and molasses, if using).  Make sure there are no lumps.
  5. In a separate bowl, whisk melted butter, eggs, milk, and vanilla together.
  6. Pour liquid mix into dry mixture and stir gently but quickly to blend.  The batter will be lumpy.
  7. Stir in lemon zest, if using.
  8. Divide batter among muffin cups.
  9. If using streusel topping, sprinkle some of it over each muffin and gently press it into the batter.
  10. Bake for about 20 minutes, or until a thin knife inserted in the center of the muffins comes out clean.
  11. Transfer pan to a rack and cool for 5 minutes before removing muffins.  Cool muffins before eating so the allspice flavor can settle in.


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