I am genuinely obsessed with Biscoff spread. I wanted to process the Biscoff spread in a recipe, so I created a Biscoff spread filled muffin recipe! It’s a basic muffin recipe with white chocolate chips and a scoop of Biscoff spread in the middle. This recipe is good for 12 tasty muffins with a soft molten Biscoff centre!
Ingredients
Biscoff Spread Filled Muffins
–12 tsps Biscoff Spread
–175 ml Sunflower Oil
–1 Egg
–360 g Self Raising Flour
–200 g granulated sugar
–175 ml Whole Milk
–100 – 200 g White Chocolate Chips (or chopped chocolate)
Instructions
Step 1: Firstly, let’s do the liquid ingredients! Start with mixing the egg, milk and oil in a bowl (I use a whisk throughout this whole recipe).
Step 2: For the second step we need the liquid mixture and we can start adding in the dry ingredients. Add the flour and sugar to the mixture, and using your whisk, mix together as little as possible until it’s combined. Finish the muffin mixture by adding in the white chocolate chips (or chopped chocolate) and fold them through.
Step 3: Preheat your oven to 180°C/160°C Fan and line a 12-hole muffin tray with cases. Split 3/4 of the muffin mixture between the 12 cases. Add a blob of biscoff spread into the muffin mixture that’s already in the cases and cover with the rest of the muffin mixture. Bake the muffins in the oven for 25-30 minutes, or until baked through and golden brown on top!
Best Baked Fresh!
Now that you’ve got your delicious Biscoff Spread Filled Muffins, you can always add an extra blob of Biscoff spread and a Biscoff biscuit for decoration. I like mine as is, so the Biscoff flavour isn’t too overwhelming.
These muffins will last for three days once baked, but are best on the day of baking. Good to note is that you can always use any flavour of chocolate, swap the sunflower oil for vegetable oil and use either the smooth or crunchy Biscoff spread! I hope you enjoyed baking my Biscoff Spread Filled Muffins recipe!
Are you a Biscoff (spread) fan?
xo. Gwen
