Description
Delicious muffins infused with the delightful flavor of Biscoff cookie butter, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 2 cups self-rising flour
- 3/4 cup light brown sugar
- 1 cup milk
- 1/2 cup vegetable or canola oil
- 1/3 cup Biscoff cookie butter spread, melted
- 1/2 tsp vanilla extract
- 1 egg
- 6 Biscoff cookies, roughly chopped
- 2 tablespoons Biscoff cookie butter spread, melted (for topping)
- 2 Biscoff cookies, finely chopped or crushed (for topping)
Instructions
- Preheat the oven to 350°F. Place 12 paper liners in a 12-cup muffin tin and set aside.
- Combine self-rising flour and brown sugar in a large mixing bowl, mixing until well blended. Set aside.
- Whisk together milk, oil, melted Biscoff spread, vanilla extract, and egg in another bowl until well combined.
- Add the liquid mixture to the dry ingredients, stirring until just incorporated.
- Fold in the chopped Biscoff cookies gently.
- Divide the batter evenly among the muffin liners.
- Bake for 20 minutes, or until lightly golden. A toothpick inserted in the center should come out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle with extra melted Biscoff spread and sprinkle with finely chopped or crushed Biscoff cookies.
Notes
For storage, keep muffins in an airtight container and enjoy them within three days. They can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Biscoff, muffins, cookie butter, easy recipes, vegetarian
