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.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
They look absolutely delicious! Biscoff spread is so addictive…
Cheers,
Rosa
I still haven’t purchased this spread because I know I would have 0 control :) Next time we’re doing a brunch get together- I’ll purchase some just so I can make these muffins! They look perfect
Ooh, these sounds completely incredible. I love biscoff and can imagine the slightly bitter coffee works perfectly with them, yum!
Never heard of biscoff so sadly I will not be trying these :( Have a good weekend, Diane
Diane, Oh my goodness, I guess I forgot to say what biscoff spread is – sorry about that! Biscoff spread tastes like a cookie in spreadable form. It’s made from ground speculoos cookies, which are crisp, buttery, warmly-spiced cookies. Biscoff spread is thick and spreadable like peanut butter (and also available in creamy and crunchy varieties!), but it tastes completely different. And it is addicting! :)
These muffins look wonderful, Faith! I love the crumble topping.
I feel like I try to cut myself off from biscoff every other week but I just keep coming back for more! These muffins sound dreamy to an addict like myself! :P
I love Biscoff spread too! These muffins look crazy good! It’s awesome that you put Biscoff in the topping and the muffin.
These muffins are fabulous, Faith! I adore everything about them…from the ingredients to the gorgeous photos! Have a beautiful weekend!
I also had to cut myself off from Biscoff! BUT I may have to go and grab a jar… these muffins look too good to be left untouched!
These look so, so, delicious. That topping is calling my name!
these look so good!
These look so delicious and I’d love one right now with a cup of tea! A shame though that we can’t find biscoff spread here in Melbourne at least not easily at the Super Markets hehe
i really like your serving suggestion–that sounds unbeatable! excellent job tweaking and honing this recipe to perfection. :)
Send some of these muffins on over for breakfast! Looks great Faith!
I wonder how many have cut themselves off from Biscoff? I did years ago – I used to buy it overseas before there were a bunch of them here in the states, in the glass jars called Speculoos Spread! :) so SO good, and these muffins look fantastic!
Spreading butter into muffin halves before serving is a brilliant idea! Would love to have it at breakfast!
You are killing me Faith! Came over for the “Grilled Cheese with Strawberry Balsamic” and spotted these beautiful Biscoff Muffins! Thank you! I LOVE Biscoff! But only after my lunch of grilled cheese.
I never heard of biscoff spread…but the muffins look great…and yes, I would love to have one, maybe two for my breakfast.
Enjoy your week Faith :)