Biscoff Muffins

You don’t have to use Biscoff any spread is fine! These muffins have a light fluffy texture filled with irresistible creamy Biscoff spread topped with smooth Biscoff spread, crunch Biscoff crumbs and half a Biscoff biscuit in the top! Perfect for Biscoff lovers!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190c or 170 fan or gas mark 5. Add 10 muffin cases to a silicone or normal muffin tray. Add the 160g of caster sugar, 220g of flour,and 1tsp of bicarb in a mixing bowl and mix well until combined. In a jug whisk together 120ml of natural yoghurt, two large beaten eggs and 1tsp of vanilla extract. Tip the 160g of melted butter and the jug contents and fold quickly to combine.

Step 2

Ad a tbsp of the mixture to each muffin case. In the centre add half a tsp of Biscoff spread into each muffin case and the add another tbsp on top to imcase the Biscoff spread to insure it stays inside.Dont get the Biscoff spread to close to the sides you want it central.

Step 3

Bake for 16-20 mins. The muffins should be golden brown and well risen. To check they are cooked, stick a knife into the side of the Biscoff muffin, not the centre or Biscoff spread will go onto the knife and ruin the test, if the knife comes out clean the muffins are good to go, if there is still some batter on the knife put them back in the oven. When cooked leave on a cooling rack for 5 minutes.

Step 4

To decorate the muffins add some Biscoff spread to the top of the muffin, break some Biscoff biscuits into crumbs, I like to smash the with a fork, and add some of the crumbs to the spread on top, half a Biscoff biscuit and push it into the top, repeat this step on all muffins.

Step 5

Eat and Enjoy!