Allspice Crumble Muffins

Today school was canceled for the minor dusting of snow that barely coated our roads. So I found myself with a whole day with nothing to do. Of course, having a mother for a teacher means that she also has the day off, thus you can't lie around all day because she knows you probably have homework to be doing.  But I thought I'd put the homework off for a little while longer and bake something.  Muffins seemed appropriate because it is so cold outside and a nice sweet muffin seemed to be a perfect companion to hot tea and a book. So I made Allspice Crumble muffins.  I love these muffins because they're sweet without feeling too sweet, also the have a crispy crumble on top to accompany a soft fluffy bottom (made possible by a fair amount of baking soda in the recipe).  Here is the recipe from Dorie Greenspan's Baking: From My Home to Yours:

Ingredients

Streusel:
1/2 cup all purpose flour
1/2 cup light brown sugar
1/2 teaspoon ground allspice
5 tbsp cold unsalted butter, cut into bits

Muffins:
2 cups all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp allspice
1/4 tsp salt
1 stick unsalted butter, melted and cooled
2 large eggs
3/4 cup whole milk
1/4 teaspoon pure vanilla extract

Instructions:

Preheat to 375°

Grease or line muffin tins for twelve muffins

To make the streusel: Put flour, brown sugar, and allspice in a small bowl and sift until blended.  Add the cold butter bits and toss to coat the butter.  Then use your fingers the work the butter into the dry ingredients until you have got irregularly shaped crumbs.  Set aside in refrigerator until needed later.

To make muffins: In a large bowl, whisk 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, eggs, milk, and vanilla together. Pour the liquid ingredients into dry ingredients and gently but quickly stir to blend.  Divide and pour into muffin cups. Then sprinkle streusel over each muffin and press lightly into the top of the muffin(you can layer lightly or heavily depending on how much crunch on top you want).

Bake for 20 minutes or until golden brown. Makes 12 muffins.