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Biscoff Muffins

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  • Author: Klara Henschel,
  • Total Time: 27 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Biscoff Muffins are moist, fluffy, and packed with delicious speculoos cookie butter flavor. They are topped with a quick Biscoff streusel and can be finished with crushed Biscoff cookies and a drizzle of melted Biscoff spread.

Ingredients

  • 2 medium eggs, at room temperature
  • 1/3 cup brown sugar
  • 1/3 cup canola oil
  • 1/2 cup buttermilk
  • 1/2 cup Biscoff spread, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 Biscoff cookies, crushed, optional
  • 2 tablespoons Biscoff spread, melted, for the drizzle, optional
  • 1/2 cup all-purpose flour, for the streusel
  • 1/3 cup light brown sugar, for the streusel
  • 1/2 teaspoon ground cinnamon, for the streusel
  • 4 tablespoons Biscoff spread, melted and cooled completely, for the streusel

Instructions

  1. Prepare the Biscoff Streusel Topping: In a small microwave-safe bowl, add Biscoff spread and heat in the microwave until melted. Let it cool completely.
  2. In a small bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Whisk to combine.
  3. Pour the melted and cooled Biscoff spread into the dry ingredients.
  4. Stir together with a fork until large crumbs form.
  5. Place the streusel in the refrigerator to chill and harden while you prepare the muffin batter.
  6. Make the Muffins: Add Biscoff spread to a microwave-safe bowl and heat in the microwave for about 30 seconds to melt. Set aside and let it cool completely before adding it to the batter.
  7. Preheat the oven to 350°F. Prepare a muffin tray with paper liners.
  8. In a medium-sized bowl, whisk together the eggs and vanilla extract for a couple of minutes until bubbly. Add the brown sugar and whisk until fluffy. Then mix in the oil, buttermilk, and cooled Biscoff spread.
  9. Add the crushed Biscoff cookies, if using, and fold until everything is well combined.
  10. In another medium-sized bowl, sift together the all-purpose flour, cinnamon, salt, and baking powder. Mix until well combined.
  11. Fold the dry ingredients into the wet ingredients with a silicone spatula just until combined. Do not overmix.
  12. Assemble the Cookie Butter Muffins: Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full.
  13. Remove the streusel from the refrigerator and break it up slightly with your fingers. Crumble it over the tops of the muffin batter.
  14. Bake in the preheated oven for 17-20 minutes, or until the tops are beginning to turn golden brown. Allow the muffins to cool for 5-10 minutes in the pan.
  15. Optionally, melt about 2 tablespoons of Biscoff spread until very liquid and fluid. Drizzle a little over each muffin.
  16. Serve and enjoy.

Notes

  • Allow the melted Biscoff spread to cool completely before adding it to the muffin batter.
  • Do not overmix the batter after adding the dry ingredients, as this helps keep the muffins light and fluffy.
  • The crushed Biscoff cookies and melted Biscoff drizzle are optional but highly recommended.
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: American

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Find it online: https://WWW.typicalrecipe.com/biscoff-muffins/