I am obsessed with Biscoff. If you haven’t tried it yet, you should. It’s a lightly spiced and buttery caramelised biscuit spread that is good enough to be eaten straight out of the jar. In fact, I already have a recipe for Biscoff Meringues that you should also try.
These muffins are lightly spiced with cinnamon and I’ve also used light brown sugar to give it that subtle caramel flavour. These muffins also have a gooey Biscoff centre and are then topped with even more Biscoff. It is truly Biscoff heaven!
It took a little trial and error to perfect these muffins. It can be tricky to bake a filling into a cake or muffin without it sinking. I found that the biscoff centre had to be frozen for at least 3 hours to prevent it sinking to the bottom in addition to adding 3/4 of the batter to the cases before adding the frozen biscoff, then adding the remaining batter.
Remember, don’t skip the 3 hour freezing process for a perfectly gooey biscoff centre!
Enjoy!
Biscoff Muffins
Ingredients
- 9 tbsp Biscoff spread
- 250 g Plain flour
- 3 tsp Baking powder
- 1 tsp Cinnamon
- 150 g Light Brown sugar
- 1 Free-range egg medium
- 100 ml Sunflower/Vegetable oil
- 180 ml Milk
For the decoration
- 9 tbsp Biscoff spread
- 9 Biscoff biscuits
Instructions
- On a lined baking tray, dollop 9 tablespoons of biscoff spread and place in the freezer for 3 hours.
- Preheat the oven to 180C/160 Fan. Line a 12 hole cupcake/muffin tin with tulip muffin cases and set aside.
- In a large bowl, whisk together the flour, baking powder, cinnamon and brown sugar until well combined.
- Add the wet ingredients and mix until just combined.
- Remove the biscoff from the freezer. Add 3/4 of the muffin batter to each case, then add the frozen biscoff to each case. Put the remaining batter over the top so the biscoff is completely covered.
- Bake in the oven for around 25 minutes until golden. When baked, leave to cool completely.
- To decorate, add 1 tbsp of biscoff spread onto the top of each muffin, along with a biscoff biscuit.
