Indulgent Biscoff Muffins

If you’re a Biscoff fan then you’ll be obsessed over these. They are as far from “healthy” as you can probably get but I am a strong believer in balance and flexibility when it comes to food. Eat your greens and eat some cake… specifically these muffins. 

 

Ingredients

 

{Makes 9 large muffins / 12 smaller cupcakes}

  • 150g golden caster sugar 
  • 150g unsalted butter (softened) 
  • 3 large, free range eggs
  • 150g self raising flour 
  • 1 tsp baking powder
  • 1 tsp vanilla extract 
  • 1 tablespoon of smooth Lotus Biscoff Spread

Buttercream Topping

  • 150g unsalted butter (softened) 
  • 325g Icing Sugar 
  • 3 tablespoons of smooth Lotus Biscoff Spread
  • 2 tbspMilk (Whole)
  • 9 Lotus Biscuits (if making large muffins – 12 if making smaller cupcakes) 

*If you have a piping bag then use this when icing, and an ice-cream scoop when spooning out the muffin mix*

 

Directions

  1. Preheat your oven to 180′ and line your muffin tin with muffin / cupcake cases. 
  2. In a large bowl beat the caster sugar and butter together till light and fluffy. Fold in the eggs, vanilla and Biscoff spread. When these are combined fold in the flour and baking powder. 
  3. Spoon out the mixture into the prepared cases and bake for about 25 minuets until golden and springy to the touch. Meanwhile make the buttercream topping by combining the icing sugar, butter, Biscoff spread and milk together. Beat these together using an electric whisk until super fluffy. 
  4. When the cakes are done leave to cool completely. When they are cool take a small sharpe knife and scoop out the centre of each bun. Fill the piping bag full of the buttercream mixture (or just use a teaspoon) fill the hole with the cream and then top with the sponge you removed. 
  5. Complete your muffins by piping / spooning the buttercream mix onto each muffin. Then break the biscuits into 2/3, top each muffin with the bigger bit of the biscuit and crumble the rest over top. 

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