Indulge in the unique caramel flavour of these Lotus Biscoff muffins, with vegan alternatives offered.
Ingredients
2 cups (250g) all-purpose flour
½ cup (100g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup (240ml) milk (or plant-based milk for a vegan option)
⅓ cup (80ml) vegetable oil
1 large egg (or flax egg for a vegan option)
1 teaspoon vanilla extract
¾ cup (150g) Lotus Biscoff spread, softened
½ cup (100g) crushed Lotus Biscoff cookies
Extra cookies and spread for topping
Instructions
Preheat Oven and Prepare Muffin Tin
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
Mix Dry Ingredients
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Mix Wet Ingredients
In another bowl, whisk together the milk, oil, egg, and vanilla extract until well combined.
Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Add Biscoff Spread and Cookies
Gently fold in the Lotus Biscoff spread and crushed cookies into the batter, creating a marbled effect.
Fill Muffin Tins and Add Toppings
Divide the batter evenly among the muffin cups, filling each about ¾ full. Top each muffin with a dollop of Lotus Biscoff spread and a few pieces of crushed cookie.
Bake
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your Lotus Biscoff muffins as a delicious treat any time of day!
Tips For Lotus Biscoff Muffin
Vegan Alternatives
The type of fruit can change the flavour and texture. Dense fruits like apples or bananas work well for a moist, rich cake.
Variation
For an extra Biscoff kick, try filling the muffins with a spoonful of Biscoff spread before baking.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Want your recipe to be published?
Email your recipe to bafflingbakes@gmail.com for a chance to be featured, or send us a DM on Instagram @Bafflingbakes
Comments