Sunday, January 6, 2013

Biscoff Muffins

If you need a new recipe to make for brunch you can stop your search right this second.  Go out and find Biscoff spread (I found it at World Market and Giant) and make these muffins. 

I brought these to a friend's house for Christmas day brunch and they topped off our omelets and pancakes perfectly.  They barely took any time to make and came out so light and airy.  Do you remember that 3 Musketeers candy bar commercial where the 3 Musketeers was literally floating up into the air...well that's what I thought of when I took my first bite.  These were delicious and I hope you enjoy them just as much as I did!  You may also like my other Biscoff recipe, which can be found here

Biscoff Muffins
adapted from bakerstreet
Makes 12 muffins


3/4 cup sugar
1 egg
1½ cups + 2 tsp flour
2 tsp baking powerd
¼ tsp salt
¼ tsp cinnamon
¼ cup vegetable oil
¾ cup milk (I used skim)
1 tsp vanilla extract
⅓ cup Biscoff spread (microwave it for 15 to 20 seconds so it is of spreadable consistency)


Preheat oven to 350F. Grease a muffin tin with cooking spray.

In a large bowl, whisk together the sugar and egg until combined.  Add in the flour, baking powder, salt and cinnamon. Mix until combined.

Add in the vegetable oil, milk and vanilla extract.

Spoon in about 2/3 of the Biscoff spread into the batter and mix well. 

Fill each muffin cup about ⅔ full with batter and then add about a teaspoon of the Biscoff spread to each and swirl it around a few times with a toothpick or a knife.

Bake for 15-17 minutes.  Cool muffins on a wire rack before serving.