Easy Biscoff Muffins
Easy cookie butter Lotus Biscoff muffins are just perfect for the biscoff lover in your life!
Servings 12
Calories 352kcal
Equipment
- Kitchen Scales
- Measuring Spoons
- Measuring Jug
- Mixing Bowl
- Wooden Spoon
- 12 Hole Muffin Tin
- Muffin Cases
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- ¼ teaspoon Salt
- 100 g Butter melted
- 40 g Biscoff Spread softened for 10 seconds in the microwave
- 2 Eggs
- 100 ml Plain Yogurt I used full-fat Greek yogurt
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
For the hidden biscoff centre
- 6 teaspoon Biscoff Spread
For the topping
- 12 tablespoon Biscoff Spread softened in the microwave for 10 seconds
- 12 Biscoff Sandwich Cookies or use the rectangle biscoff biscuits instead
Instructions
- 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
Video
Notes
Top Tips:
- Make sure all of your ingredients are at room temperature before starting the recipe. If you keep your jar of biscoff spread in the fridge (why do you do this?!), make sure you take it out in plenty of time.
- Don't over-mix the muffin batter. Over mixing causes muffins to be tough and rubbery. You want light and fluffy muffins, so fold and mix gently.
- Add a handful of chocolate chips to the muffin batter before baking.
- Make the muffins chocolatey by replacing 25g of the plain flour with cocoa powder.
- For extra naughtiness, drizzle melted biscoff spread over the muffins before serving.
Nutrition Facts
Easy Biscoff Muffins
Amount per Serving
Calories
352
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
28
mg
9
%
Sodium
197
mg
9
%
Potassium
59
mg
2
%
Carbohydrates
47
g
16
%
Fiber
1
g
4
%
Sugar
24
g
27
%
Protein
6
g
12
%
Vitamin A
53
IU
1
%
Vitamin C
1
mg
1
%
Calcium
32
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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