Biscoff Muffins
Lightly spiced muffins with a gooey biscoff centre
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.
Notes
Make sure to freeze the biscoff for 3 hours, otherwise it will be too soft and sink to the bottom and burn during baking.
Don't use more than 1 tbsp of biscoff for each muffin as it will be too heavy and will sink to the bottom.
You can substitute the brown sugar for granulated or caster sugar
It is normal for the biscuits on the top to go soft due to moisture. You can either add the biscuits just before eating or leave them off altogether.
These muffins will last for 2-3 days in an airtight container