Crumb-top Muffins

Crumb-top:
5 Tbsp. butter, cold and cut into pieces
1/2 C. all-purpose flour
1/2 C. brown sugar, packed
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon

1.  Combine all dry ingredients together in small bowl, add butter and toss to coat.  Use your fingers to work the mixture into lumpy crumbs.  Set aside.

Muffins:

-Preheat oven to 350 and line a muffin pan with paper cups or spray well with non-stick spray

1 stick butter, melted and set aside to cool
2 large eggs
3/4 C. milk
1 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. white sugar (you can reduce this to 1/3 C.)
1/4 C. brown sugar, packed
1 Tbsp. baking powder
1/4 tsp. ground allspice
1/4-1/2 tsp. ground cinnamon
Pinch of salt

1.  In medium-large bowl combine butter, eggs, milk and vanilla and whisk until blended.  Combine remaining ingredients in separate bowl and add in.  Whisk until batter is mixed well and a little lumpy.  Divide batter among 12 muffin cups.
2.  Spoon crumb mixture over muffins and gently press down.  Bake 20-25 minutes until tops are golden and/or an inserted knife comes out clean.  Let cool on a wire rack for 5-10 minutes before removing muffins from pan.  Enjoy!