Maybe its not the most festive recipe, thats for sure. These biscoff muffins will certainly go down a treat, I can promise you that!
I made a batch of these while experimenting and found they were good but need more biscoff flavour, how can I add more into the recipe? I add a soulful dollop into the centre of them, so each bite is guaranteed to have biscoff in.
If you’re looking for something a little different, this may be the thing. I know that not everybody celebrates the holidays and even for those that don’t or celebrate differently, this is like a neutral way of adding baked goods into the occasion.
If you or someone you know is a big biscoff fan, this is certainly the recipe to make and share with them, I promise you. I took 4 into work, within minutes, they were taken – all with positive feedback!
Anyway, lets get started, shall we?
110g double cream.
50ml whole milk.
50g light brown sugar.
75g melted butter.
200g plain flour.
1 tsp baking powder.
1/2 tsp ground cinnamon.
75g biscoff crumbs.
Filling and decoration:
Bsicoff spread (for filling and topping, smooth or crunchy).
Round or oblong biscoff biscuits
Before you get started on the recipe,e you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining a muffin pan with tulip cases, getting any equipment I may need such as a mixing bowl and whisk, finally, don’t forget to preheat your oven to 200˚c/390˚f.
To start, take a medium mixing bowl and place in all the wet ingredients, plus the light brown sugar, whisk together until well combined and set aside until needed a little later on.
Now take a large mixing bowl and place in the dry ingredients and mix everything together until they are well combined.
Take the medium bowl and pour the wet into the dry, then whisk until everything is well combined, trying your best not to over mix the batter as best as you can.
Now there batter is done, take your lined 6 hole muffin pan and fill them about 1/3 of the way full, with the muffin batter. Top that with a generous amount. of biscoff (I used a piping bag to ensure the best result) and finish by topping with the remains muffin batter.
Bake in your preheated oven for around 20-22 minutes or until a tester comes out clean when inserted (may be a little dirty from the biscoff spread).
Once your muffins have baked and cooled, you can go ahead and finish them off. Simply pipe a small amount of biscoff spread on top, then top that with a biscoff biscuit and enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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