Delicious vanilla muffins with Biscoff Spread®… I have no doubt you’ll loooove them!
Muffins are so easy to do, one bowl of dry ingredients, one bowl of wet ingredients, mix and it’s almost ready!
You can treat yourself and your dearest with this delicious little cake in about 40 minutes tops and the combinations are endless.
3/4 cup (170 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
2 large eggs, lightly beaten
2 tbsp. heavy cream
1 teaspoon (4 grams) pure vanilla extract
1 3/4 cups (228 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon (1.25 grams) salt
3/4 (175 grams) cup Lotus Biscoff Spread®
1 12 muffin pan – 12 muffin cups
Preheat oven to 325°F - 160°C
Line muffin pan with muffin cups
In a large bowl, sift together the flour, baking powder and salt
In the bowl of your stand mixer, cream together the butter and sugar, add the eggs, one at a time, add the heavy cream and vanilla extract
Add the dry ingredients to the wet and on low speed, mix just until all ingredients are combined, finish folding of dry ingredients with a spatula, scrape down the bottom of bowl
Fill the muffin cups with the batter, about 2/3 full
Melt Biscoff Spread into your microwave for about 15 seconds
Add about 1 tbsp. of Biscoff spread on top of each muffin, and swirl around with a toothpick
Into the oven, bake for about 18 to 22 minutes (mine took 22 minutes), or until a toothpick inserted in the center of muffins comes out clean
Let cool for about 5 minutes before removing from pan
Let cool on a rack for about 1/2 hour before serving
Really, the only important thing to know about making muffins: once you have added your dry ingredients to the wet, mix them in on low speed or delicately with a spatula, just until well incorporated. The secret to soft muffins is to not overmix.
Once you have found a recipe you are comfortable with, just use your imagination to bake endless combinations of delicious muffins.
Original recipe (slightly amended) from The Biscoff Cookie and Spread Cookbook from Katrina Bahl.
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