The perfect excuse to have cookie butter in muffin form for a glorious breakfast!
Ingredients
1 ⅔cupall-purpose flour
⅓cupold fashioned oats
¾cupsugar
1teaspooncinnamon
¼teaspoonnutmeg
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¼cupBiscoff Spread
¼cupbuttermilk
⅓cupvegetable oil
2large eggs
1teaspoonvanilla
1Granny Smith apple, diced
For the cinnamon streusel
2tablespoonsall-purpose flour
2tablespoonsbrown sugar, packed
1tablespoonturbinado sugar
2teaspoonscinnamon
2tablespoonscoconut oil
1teaspoonvanilla extract
Instructions
Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
To make the streusel topping, combine flour, sugars, cinnamon, coconut oil and vanilla in a small bowl; set aside.
In a large bowl, combine flour, oats, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together Biscoff Spread, buttermilk, vegetable oil, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add 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.