TWD: Allspice Crumb Muffins

This week’s Tuesdays With Dorie Treat is Allspice Crumb Muffins. I sometimes wonder how many recipes from Baking I would have tried if I hadn’t joined Tuesdays With Dorie just a couple months after purchasing the book. I’m pretty positive I would have made these muffins a long time ago if I didn’t have recipes preselected each week and that they would currently in heavy rotation in my household – you know, you find favorites and make them all the time. They’re quick to make, consist of pantry staples (though I did not have milk the night I originally intended to prepare them - oops), and I don’t think my boyfriend has ever met a crumb topping he didn’t like. What’s not to love? I made a half recipe, which yielded eight large muffins. Per Nancy’s suggestion on the Problems & Questions section, I used some whole wheat flour in both the muffins and the topping, and subbed in half nonfat plain yogurt for half the butter (I pretty much always do this with quickbreads and muffins, it works so well and doesn’t seem to compromise flavor). The whole wheat flavor was nice with the allspice and gave the muffins a nice sturdy crumb. I also couldn’t resist adding cinnamon to the topping and it was really yummy with both spices.



Kayte, our hostess for this week, almost always posts photos of her tasters, so in honor of her selection, I took photos of Josh (no more pseudonyms) eating a muffin. He loved them, in case you couldn’t tell.



I wasn’t intending on letting Eloise have any, but she drooled so much (yes, that’s drool on my table) that Josh let her have a few bites.





This recipe rated an 8 for Deliciousness and a 2 for Effort, giving it an EDR of 4 – excellent. Many thanks to Kayte of Grandma’s Kitchen Table for a fantastic recipe choice, I know I will be making these again. You can find the recipe HERE on Kayte’s site and visit the TWD blogroll to see what the other bakers thought of the muffins.