White chocolate & Biscoff muffins!
Updated: Nov 9, 2020
130g plain flour
100g light brown sugar
30g granulated sugar
100ml vegetable oil
80ml buttermilk (or any milk)
1 medium egg
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp of salt
100g white chocolate
6 tsp biscoff spread
6 Biscoff biscuits
Cases I use - https://amzn.to/2TAL6Td
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Preheat your oven to 170 degrees fan and line a muffin tray with six cases.
Place 6 tbsp of biscoff spread on a sheet of parchment paper and freeze for at least half an hour.
In a bowl whisk together the oil, buttermilk, sugar, egg and vanilla.
Add in the flour and fold until just combined.
Add the white chocolate. Gently fold in.
Fill the muffin cases half way with the muffin batter and then place a tbsp of frozen biscoff spread on top.
Pour rest of the muffin batter equally between the 6 cases (I fill them about 3/4 full) making sure to cover the biscoff spread.
Place in the centre of the oven and bake for 20-25 minutes or until a knife comes out clean when inserted.
Allow to cool for at least half an hour before decorating.
Add a dollop of biscoff spread on top of each muffin and place a biscoff biscuit on top.
Serve and enjoy!