Welcome to the delightful world of Biscoff muffins, where the rich, caramelized flavors of Biscoff cookies meet the comforting texture of homemade muffins. This recipe offers a unique twist on traditional muffins, incorporating the beloved Biscoff cookie crumble and a decadent streusel topping that adds a delightful crunch. Perfect for breakfast, brunch, or as an indulgent snack, these muffins are sure to impress coffee lovers and dessert enthusiasts alike.
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour (for streusel)
1/3 cup brown sugar, packed
1/2 teaspoon ground cinnamon (for streusel)
1/4 cup cold unsalted butter, cubed
1/2 cup crushed Biscoff cookies (for crumble)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.
Gently fold in the crushed Biscoff cookies into the batter.
In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Add the cold butter cubes and mix until the mixture resembles coarse crumbs.
Divide the muffin batter equally among the prepared muffin cups and top with the streusel mixture.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
