Muffin Monday: Biscoff Apple Muffins
Guys, something major happened over the weekend. No, I’m not engaged. No, I’m not pregnant. Okay, deep breath…
I finally tried Biscoff Spread.
Yeah, I told you it was big.
Now I have to admit, it took me so long to finally try this amazingness because I’ve always been a late adopter. I was way behind in the converse “chuck” fashion, the skinny jeans era, and using Nutella on anything and everything, just to name a few. But in the end, I always try it at some point. That’s what happened with this Biscoff Spread. And then I got mad at myself for waiting so long because this spread is freaking amazing. I think I might even like it more than Nutella.
So what happens when you add this deliciousness to some chunky apple muffins with a crumbly cinnamon-y topping? You get the best muffins ever. Now you know that Jason is Mr. Non Muffin Lover but when he took his first bite, he said, “Oh wow that’s good.” Then he took another bite and said, “Oh my god. That’s reeeeeeally good.” That’s when I looked at him and asked, “Are you being sarcastic?” Then he said, “No man, seriously, your muffins are getting so much better.”
I think it’s the Biscoff Spread, not my muffin making skills but that’ll be a secret between you and me.
So here’s how you make this:
We’ll start by making the cinnamon streusel topping first. We’ll need some flour, brown and raw sugars, cinnamon, coconut oil (the best thing ever!) and vanilla.
Next we’ll combine the dry ingredients.
Then the wet - Biscoff Spread, buttermilk, vegetable oil, eggs and vanilla.
We’ll pour this wet ingredient mixture into the dry ingredients, giving it a gentle stir with a rubber spatula until it’s just combined. Remember not to overwork the batter.
Then we’ll stir in the apples.
Now let’s divide the batter into 12 muffin cups and then sprinkle on that crumb topping we made earlier.
Pop them into the oven for about 18-20 minutes and you’ll have the best muffins ever. Seriously.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
One year ago: Glazed Donut Muffins
Biscoff Apple Muffins (adapted from Inside BruCrew Life):
Yields 12 muffins
- 1 2/3 cup all-purpose flour
- 1/3 cup old fashioned oats
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup Biscoff Spread
- 1/4 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 Granny Smith apple, diced
Cinnamon Streusel (adapted from The Lovely Pantry):
Yields 12 muffin toppings
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar, packed
- 1 tablespoon turbinado sugar
- 2 teaspoons cinnamon
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
To make the streusel topping, combine the flour, sugars, cinnamon, coconut oil and vanilla in a small bowl; set aside.
In a large bowl, combine the flour, oats, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together the Biscoff Spread, buttermilk, vegetable oil, eggs and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add diced apple and gently toss to combine.
Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 18-20 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
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