Easy Biscoff Muffins with White Chocolate
A easy Muffin recipe with a double dose of biscoff, to create super soft and delicious Biscoff Muffins with White Chocolate in no time. No mixer required!
Servings: 12
Ingredients
- 200 g Biscoff spread
- ½ cup Vegetable oil see notes
- 100 g Brown sugar
- 110 g White sugar
- 2 Eggs large, at room temp
- 1 cup Buttermilk
- 1 tsp Vanilla extract
- 312 g Plain flour
- 1 tsp Speculaas spice mix see notes
- 2 tsp Baking powder
- ½ tsp Bicarb soda (baking soda)
- 200 g White chocolate chips
Instructions
- Preheat oven to 215 celsius or 420 fahrenheit and line a 12 hole muffin tin with muffin papers (I use the unbleached tulip cases, but regular cupcake cases are fine)
- Place the Biscoff spread into a medium-large heatproof bowl, then microwave it for 15 seconds -you just want to soften it, not melt it.
- Now add the sugars and oil and use a balloon whisk to whisk until smooth
- Whisk in the eggs, then the buttermilk and vanilla
- In a separate bowl, combine the flour, baking soda and powder, as well as the Speculaas spice, then pour it into the bowl containing the wet ingredients.
- Use a silicone spatula to gently fold through the dry ingredients until almost combined.
- Add the white chocolate chips and fold through until just combined.
- Use a large cookie scoop to fill the muffin liners about 3/4 full. I use 1 1/2 scoops per muffin, yielding 12 beautiful muffins
- Crush the biscoff biscuits and sprinkle the crumbs over the top of each muffin, being sure to leave some chunks in there as well
- Bake in your preheated oven for 7 minutes, then reduce the heat to 180 celsius or 350 fahrenheit and bake for another 15 minutes, until golden. Insert a cake tester in the centre of the muffin to make sure they’re done
- Remove from the oven and allow to cool in the muffin pan, before cooling on a wire rack
Notes
Notes
- Don’t overheat the Biscoff spread, as the ingredients should all be around room temperature to mix well
- When mixing through the flour mixture, stop before it’s fully combined, as you still need to add the chocolate. You don’t want to overmix muffin batter, as it ends in heavy, dry muffins.
- Using a cookie scoop allows you to scoop out the batter cleanly, reducing mess.
- Keep some chunks when you crush the biscoff biscuits -you can even fold extra through with the chocolate chips if you want!
- Buttermilk: if you don’t have buttermilk, try adding 1-2 teaspoons of lemon juice to regular whole milk and let it sit for a minute, to sour the milk
- Biscoff Cookies: if you’ve made my Speculaas Sugar Cookies, try using any leftovers in this recipe
- White Chocolate Chips: Caramilk choc chips are a great addition to these Biscoff Muffins, giving them an extra caramel flavour
- Speculaas Spice Mix: I have also used a gorgeous pumpkin pie spice I bought from Trader Joe when I was last in the USA and it’s delicious in these muffins. You can also try a Christmas spice mix, or just cinnamon and nutmeg if you’d prefer.