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Biscoff Muffins!
Easy homemade white chocolate chip Biscoff muffins with a soft molten Biscoff centre!
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Category:
Cake
Type:
Muffins
Keyword:
Biscoff
Prep Time:
1
hour
hour
Cook Time:
25
minutes
minutes
Cooling Time:
2
hours
hours
Total Time:
3
hours
hours
25
minutes
minutes
Servings:
12
Muffins
Author:
Jane's Patisserie
Ingredients
Muffins
12
heaped tsps
Biscoff spread
175
ml
sunflower oil
175
ml
whole milk
1
large
egg
1
tsp
vanilla extract
360
g
self raising flour
240
g
light brown soft sugar
100-200
g
white chocolate chips
(Or chopped chocolate)
Optional Decoration
12
tsps
Biscoff spread
12
Biscoff biscuits
Grams
-
Ounces
Instructions
Spoon the biscoff onto a lined plate/tray and freeze for at least an hour.
Preheat your oven to 180C/160C fan and line a 12-hole muffin tray with cases
Mix together the egg, milk, vanilla and oil in a bowl (I use a whisk).
Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined!
Add in the white chocolate chips and fold through.
Split the 3/4 of the mixture between the 12 cases.
Add a frozen blob of biscoff spread into the muffin cases - and cover with the rest of the muffin mixture.
Bake the muffins in the oven for 25-30 minutes, or until baked through and golden brown on top!
Leave to cool fully in the tin, or on a wire rack.
Once cooled, add on an extra blob of biscoff spread and a biscoff biscuit for decoration!
Notes
These will last for three days once baked, but are best on the day of baking.
I use these muffin cases for these muffins
!
I bake into this muffin tray
!
You can swap the sunflower oil for vegetable oil!
You can use any flavour chocolate chip -
dark
,
milk
or
white
.
You can use smooth or crunchy biscoff spread - or swap the spread for any other type of spread!!