Allspice Crumb Muffins

Streusel:
1/2 c. all-purpose flour
1/2 c. light brown sugar, packed
1/2 tsp. ground allspice
5 tbsp. cold unsalted butter, cut into bits

Muffins:
2 c. all-purpose flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. ground allspice
1/4 tsp. salt
1/4 c. light brown sugar, packed
8 tbsp. unsalted butter, melted and cooled
2 lg. eggs
3/4 c. milk
1/4 tsp. vanilla extract
Grated zest of 1 lemon

Preheat oven to 375°F. Center a rack in the oven. Line a 12-cup muffin pan with paper liners.

To make streusel topping, put flour, brown sugar, and allspice in a small bowl. Sift together with a fork. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you’ve got irregularly shaped crumbs. Set aside in refrigerator.

In a large bowl, whisk together flour, sugar, baking powder, allspice, and salt. Stir in brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk melted butter, eggs, milk, and vanilla together until well-combined. Pour liquid ingredients over dry ingredients and gently but quickly stir to blend with whisk or a rubber spatula; batter will be somewhat lumpy. Stir in lemon zest. Divide batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press crumbs into the batter.

Bake for about 20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean. Transfer pan to a rack and cool for 5 minutes. Remove muffins to the wire rack and allow to cool completely.