This weeks Tuesdays with Dorie is brought to you by Kayte of Grandma’s Kitchen Table. She chose Dorie’s Allspice Muffins which are located on pages 16-17 in Baking: From My Home to Yours. I was really looking forward to making this recipe and then I tasted a Vegan Apple Struesel Muffin at Ellwood’s Coffee, and it was fantastic. I knew at that moment that I was going to try to recreate the muffin using Dorie’s recipe. I also chose the vegan options because this month is Vegan Month of Food (VeganMoFo).
To make this recipe vegan I substituted canola oil for the butter in the batter, used Ener-G Egg Replacer for the eggs, and Earth Balance Vegan Buttery Sticks for the crumb topping. I also added one Granny Smith apple, peeled, cored, and diced to the batter.
I thought that these muffins would be a little bit better with some cinnamon added to the batter. However, I decided not to add it to the batter since the title dictates that these be allspice muffins, so I refrained. The final product was very moist and yummy.