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–+ servings
Biscoff Apple Muffins

Biscoff Apple Muffins

Yield: 12 muffins
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
The perfect excuse to have cookie butter in muffin form for a glorious breakfast!

Ingredients

  • 1 ⅔ cup all-purpose flour
  • ⅓ cup old fashioned oats
  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup Biscoff Spread
  • ¼ cup buttermilk
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 Granny Smith apple, diced

For the cinnamon streusel

  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon turbinado sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • To make the streusel topping, combine flour, sugars, cinnamon, coconut oil and vanilla in a small bowl; set aside.
  • In a large bowl, combine flour, oats, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
  • In a large glass measuring cup or another bowl, whisk together Biscoff Spread, buttermilk, vegetable oil, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add apple and gently toss to combine.
  • Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 18-20 minutes, or until a tester inserted in the center comes out clean.
  • Remove from oven and cool on a wire rack.

Notes