I made these muffins a long time ago. So long ago that I almost forgot what they taste like.
So long ago that it was before I cut myself off from biscoff spread, realizing it was just a little too dangerous to keep in my pantry.
What I do remember about these muffins is that they were a big hit. I took them to my parents’ house for Thanksgiving brunch last November and they were one of the first things to disappear, along with a ginger-vanilla tropical fruit salad (yeah, that was really yum too).
I wanted to make these a bit healthier than the average biscoff muffin by using whole wheat pastry flour instead of all-purpose, increasing the oats, and upping the apples, which also helps keep these muffins moist. So even though they’d be great for dessert, these muffins also work well as a special occasion breakfast, especially if you pair them with a bowl of fruit and/or a couple of eggs. Just be warned that this recipe makes a ton of muffins so it’s perfect for feeding a crowd; however, even if you’re not cooking for a crowd, the ingredient amounts in this recipe are easy enough to cut in half.
When serving them, I like to split these muffins in half, thinly spread with butter, and grill until light golden brown on a griddle. Then once they’re golden and toasted, spread on a thin layer of jam or, dare I say it, biscoff spread, and get ready to vow to cut yourself off like I did.
- 4 tablespoons (60 g) biscoff spread
- 4 tablespoons (55 g) brown sugar
- ½ teaspoon pure vanilla extract
- 2 tablespoons (15 g) whole wheat pastry flour (or all-purpose flour)
- 4 tablespoons (20 g) old-fashioned rolled oats
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 cups (230 g) whole wheat pastry flour (or all-purpose flour)
- ½ cup (40 g) old-fashioned rolled oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 2 large eggs
- ½ cup (105 g) light brown sugar, lightly packed
- ½ cup (120 g) biscoff spread
- ½ cup (120 ml) milk (I used 1%)
- ½ cup (115 g) plain, low-fat yogurt
- 2 medium sweet apples, washed, cored, and grated (not peeled)
- 1 teaspoon pure vanilla extract
- Preheat oven to 400F; line 2 muffin trays with 20 to 24 paper liners (or butter and flour the muffin wells).
- For the crumble topping, use a fork to cut together the biscoff spread and brown sugar in a medium bowl. Mix in the vanilla, then the flour, oats, cinnamon, and salt until the mixture resembles coarse meal with some pieces the size of peas.
- For the muffins, whisk together the flour, oats, baking powder, cinnamon, salt, baking soda, nutmeg, and cardamom in a medium bowl. Beat together the eggs and brown sugar in a large bowl, then cream in the biscoff spread; stir in the milk, yogurt, apples, and vanilla. Pour the dry ingredients into the wet all at once and stir just to combine, being very careful not to over-mix (a few lumps or streaks of flour are fine).
- Fill each muffin well about ⅔ full with batter, then divide the crumble topping on top. Bake until a toothpick inserted inside comes out clean but still moist, about 18 to 20 minutes.