This week’s TWD was chosen by none other than the fabulous Kayte of Grandma’s Kitchen Table: allspice crumb muffins! Kayte’s become one of my favorite online baking/cooking buddies over the past few months. She’s super fun and always so upbeat – eager to try new recipes and motivate others to join her! I was psyched that she chose a relatively simple recipe this week that neither required me to make a trip to the store for special ingredients nor dirty a ton of dishes!
I halved the recipe and wound up with 6 muffins. Many of the other TWD bakers were having problems with the crumb topping melting off of their muffins in the oven, so on the advice of Mary Ann, I decreased the butter a bit in the topping (for a half recipe I used 2 tablespoons instead of 2 1/2). I’d planned to add diced apples to the muffins but unfortunately completely forgot until they were in the oven. Same thing happened with the lemon zest, which bummed me out because I know I would have enjoyed it. I often find that crumb toppings fall off of muffins as they bake, but these muffins rose nicely in the oven and the crumb topping stayed put! The only issue I ran into with the topping was that it baked over the tops of the muffin liners and made them difficult (but not impossible) to peel off of the muffins. Next time I might just spray the tins with nonstick cooking spray instead of using liners.
As for the flavor? I tried one still a bit warm from the oven and really enjoyed it! I don’t know that I’ve ever baked anything with allspice in a starring role, but it was a nice treat in these muffins and perfect for this time of year. The muffins are tender and come together so quickly that I know I’ll be making them again before too long. I gave 5 of the 6 muffins to Shane’s parents who came over yesterday to take us out for lunch to celebrate Shane’s birthday (he turns 30 next weekend!). I haven’t talked to them but hopefully they enjoyed the muffins as much as I did!
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