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.
Juliana says
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 :)
Debbie says
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.
zerrin says
Spreading butter into muffin halves before serving is a brilliant idea! Would love to have it at breakfast!
Kristina says
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!
marla says
Send some of these muffins on over for breakfast! Looks great Faith!
grace says
i really like your serving suggestion--that sounds unbeatable! excellent job tweaking and honing this recipe to perfection. :)
Daisy@Nevertoosweet says
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
Dina says
these look so good!
Katrina @ Warm Vanilla Sugar says
These look so, so, delicious. That topping is calling my name!
Kate@Diethood says
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!
Carol | a cup of mascarpone says
These muffins are fabulous, Faith! I adore everything about them...from the ingredients to the gorgeous photos! Have a beautiful weekend!
Laura Dembowski says
I love Biscoff spread too! These muffins look crazy good! It's awesome that you put Biscoff in the topping and the muffin.
Joanne says
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
Laura (Tutti Dolci) says
These muffins look wonderful, Faith! I love the crumble topping.
Diane says
Never heard of biscoff so sadly I will not be trying these :( Have a good weekend, Diane
Faith says
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! :)
thelittleloaf says
Ooh, these sounds completely incredible. I love biscoff and can imagine the slightly bitter coffee works perfectly with them, yum!
Erica says
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
Rosa says
They look absolutely delicious! Biscoff spread is so addictive...
Cheers,
Rosa