Easy Biscoff Muffins Recipe

12 standard portions

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Ingredients

• 140 g Caster Sugar (superfine sugar)
• 200 g Plain Flour (all-purpose flour)
• 1 tsp Bicarbonate of Soda (baking soda)
• ¼ tsp 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 tsp Vanilla Extract
• 1 tsp Cinnamon
• 6 tsp Biscoff Spread
• 12 tbsp Biscoff Spread (softened in the microwave for 10 seconds)
• 12 Biscoff Sandwich Cookies (or use the rectangle biscoff biscuits instead)

Method

1. Preheat the oven to 190°C (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
2. In a large mixing bowl, add the flour, bicarbonate of soda, sugar, salt and cinnamon. Stir to combine.
3. In a separate bowl, whisk together the melted butter, Biscoff spread, eggs, yogurt, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a wooden spoon. Take care not to overmix, as this keeps the muffins light and fluffy.
5. Using an ice cream scoop for even portions, divide half of the muffin batter between the 12 cases.
6. Spoon ½ teaspoon of smooth Biscoff spread into the centre of each muffin.
7. Divide the remaining batter evenly between the cases, covering the Biscoff centre.
8. Bake in the preheated oven for 18-20 minutes, or until golden and a skewer inserted into the muffin comes out clean.
9. Allow the muffins to cool completely before spooning or piping 1 tablespoon of Biscoff spread on top.
10. Finish each muffin with a Biscoff sandwich biscuit and serve.