It’s been quite quiet in my kitchen lately. I haven’t been inspired to cook or bake lately and I’m blaming it on the weather! Temperatures have been all over the place and I can’t find the motivation to get moving. It also didn’t help that Madeline came down with strep throat before the holiday weekend, but luckily after one dose of antibiotics, she was feeling much better.
I’m still working on the case of Biscoff I won a couple months ago. I gave a few jars away and I’m going to need to try out some new recipes to use it. I decided the first venture was muffins, since we all know how much I love making muffins. These were good, full of Biscoff flavor but the crumble didn’t stay crumbly like I had hoped.
1 3/4 cup flour
1 cup sugar
1 stick unsalted butter, softened at room temperature
1 cup nonfat plain Greek yogurt
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 tsp vanilla
3 Tbsp Biscoff spread
1/2 cup flour
1/4 cup brown sugar, packed
3 Tbsp unsalted butter, cold
1 Tbsp Biscoff spread
1/4 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees. Line 2 muffin tins with paper liners and set aside.
In the bowl of a stand mixer, cream the butter and sugar together until smooth and creamy. Add the yogurt and mix to combine. Add in the vanilla, cinnamon and 1 egg. Mix until combined and then add in the last egg and mix.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet mixture and combine. Remove 1 cup of batter and place in small bowl. Add in the Biscoff spread and stir to mix together.
Divide the batter and fill 1/2 way full. Add a dollop of the Biscoff batter on top and swirl with a knife.
To make the topping, combine the flour, brown sugar, salt and cinnamon together. Cut in the butter and Biscoff with a pastry knife (or two knives like scissors) until a crumble forms. Sprinkle the top of each muffin generously with the crumble.
Bake for 22 to 25 minutes or until the tops begin to brown. Remove from oven and place on a wire cooling rack to cool for 5 minutes. Remove the muffins from the pan and place on the cooling rack to completely cool.
Source: Life Made Simple