Biscoff Muffins
What you need:
For the muffins:
- 1/2 cup unsalted butter, at room temp
- 1 cup granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp. vanilla
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 3 Tbsp. Creamy Biscoff spread
For the topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 3 Tbsp. unsalted butter, cold
- 1 Tbsp. Creamy Biscoff spread
- 1/4 tsp. salt
- 1 tsp. cinnamon
Directions:
- For the muffins: cream butter and sugar together.
- Then add 1 egg, sour cream, and vanilla and beat until combined. Then add the second egg and beat until just combined.
- Add flour, baking powder, baking soda, salt, and cinnamon. Beat until just combined.
- Remove 1 cup of the batter and place in a medium bowl. Add Biscoff to the batter.
- Divide plain batter between 18 paper lined muffin cups.
- Then top each with a spoonful of the Biscoff batter. Then swirl gently with a knife.
- For the topping: combine ingredients until crumbly and spoon over each muffin.
- Bake in a preheated 350 degree oven for 22 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack.
Recipe from Our Eating Habits
Posted on Fantastical Sharing of Recipes