Preheat the oven to 190°C (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
Put the caster sugar, plain flour, bicarbonate of soda, salt, and cinnamon in a large mixing bowl.
140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda, ¼ teaspoon Salt, 1 teaspoon Cinnamon
In a large jug whisk together the melted butter, softened Biscoff spread, eggs and yogurt. Pour into the dry ingredients, add the vanilla extract and mix gently to combine.
100 g Butter, 40 g Biscoff Spread, 2 Eggs, 1 teaspoon Vanilla Extract, 100 ml Plain Yogurt
Spoon half the muffin batter equally between the 12 muffin cases.
Place ½ teaspoon of biscoff spread into each muffin case.
6 teaspoon Biscoff Spread
Spoon in the remaining muffin batter on top and bake for 18 minutes.
When cool, place the biscoff spread for the topping in a piping bag with a large nozzle and pipe the biscoff spread onto the top of each muffin. Alternatively, you can just dollop a tablespoon of biscoff spread onto each muffin.
12 tablespoon Biscoff Spread
Top with a biscoff sandwich biscuit.
12 Biscoff Sandwich Cookies