These doughnut muffins are soft, sweet and jam packed with rich Biscoff. Baked and then rolled in sugar, they’re the perfect way to get your Biscoff fix!
Happy Tuesday! It was a bank holiday here yesterday, so Mr AN was home and it was the perfect time to sit back and relax on the sofa! I’ve been really into reading again recently, so I managed to get through another book over the weekend. We did have to wash the cars and mow the lawn which is just standard boring adult stuff, but the rest of the weekend was lovely! How did you spend yours?
I also managed to enjoy one or two of these rich, Biscoff Doughnut Muffins too… I mean, it would have been rude to ignore them sat out there in the kitchen!
Now, I love doughnuts and I love muffins, so it seemed natural to make doughnut muffins! Especially when Biscoff is involved… I cannot tell you how much I love Biscoff. I can literally eat it by the spoon. I know, not very good for me, but it just tastes SO good!
I just knew, it would make the perfect gooey, melty centre to my muffins!
I made sure not to scrimp on the Biscoff filling, putting 2 heaped teaspoons right into the centre of the muffin mixture, then covering the Biscoff with more muffin mixture.
Once baked into gorgeous golden mounds, you roll them in sugar and then you’re ready to sink your teeth into these doughnut muffins. You can thank me later!
Even Mr AN loved these and he doesn’t love Biscoff (I know… strange creature) he was like “Oh wow, they really taste like doughnuts!” and I was like “Yeah. That’s the point!!”
I kept the doughnut muffin mixture pretty simple, just with sugar, vanilla etc… no strong flavourings. Because I really wanted the Biscoff to sing in this recipe. Don’t get me wrong, the muffins taste great too; perfectly balanced with the Biscoff and I used all brown sugar in them to add that caramel-ly richness, but they’re not Biscoff muffins with a Biscoff centre as I thought that would be too overpowering.
Can’t believe that sentence just came out of my mouth. Normally I say there’s no such thing as too much Biscoff, haha!! I do know that too much can make things sickly sweet though and there’s a time and a place for things that are ridiculously sweet, sometimes you just want a perfect balance of flavours, where the muffin compliments the centre, so that’s what I did with these fabulous muffins!
Biscoff Doughnut Muffins
These doughnuts muffins are soft, sweet and jam packed with rich Biscoff. Baked and then rolled in sugar, they're the perfect way to get your Biscoff fix!
- For the muffins:
- 2 1/4 cups (315g) plain/all purpose flour
- 1 cup (200g) light brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (120ml) milk
- 1/2 stick (56g) unsalted butter, melted and slightly cooled
- 24 tsp smooth Biscoff
- For the topping:
- 1/3 cup (66g) white sugar
- 4 tbsp butter, melted and slightly cooled* SEE NOTE
Preheat the oven to 190C/375F and spray 10 holes of a 12 hole muffin tin with cooking spray.
Place flour, brown sugar, baking powder, bicarb and salt into a large bowl and whisk briefly.
Place eggs, vanilla extract, vegetable oil and milk into a jug and beat with a fork until well combined.
Pour into your dry mixture and begin to whisk, then add in the melted butter and continue to whisk until there are no lumps of flour and your mixture is smooth. Be careful not to beat too hard as your muffins will be rubbery.
Using a 1.5tbsp cookie scoop, place a level scoop of muffin mixture into 10 muffin holes
Place 2tsp of Biscoff into the centre of each muffin, then use the cookie scoop to place another 1.5tbsp of mixture on top of the Biscoff and use a small spoon or your finger to double check all the Biscoff is covered by muffin mix.
Place in the oven for 12-15 minutes, until risen, golden and an inserted skewer just off centre comes out clean. - be sure to get the muffin mix with the skewer and not the Biscoff!
Leave to cool for 30 minutes, then place 1/3 cup of sugar into small bowl and butter into a small bowl (if using). Place some kitchen paper underneath a wire rack.
Roll each doughnut in butter, if using, and then in the sugar and place on the wire rack. Sink your teeth in and enjoy!
Biscoff Doughnut Muffins will keep in an airtight container, at room temperature for 4 days. You can heat them in the microwave for 30-45 seconds to make the Biscoff centre melted and gooey again!
- NOTE 1: You can roll each doughnut muffin in butter and then in sugar if you prefer, but I found that the sugar stuck to each doughnut just fine without 🙂
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