Ingredients
Wet Ingredients
- 2 Eggs, medium size, at room temperature
- 75 gr (1/3 cup) Brown Sugar
- 80 ml (1/3 cup) Canola Oil
- 120 ml (1/2 cup) Buttermilk
- 120 ml (1/2 cup) Biscoff Spread, melted
- 1 1/2 teaspoon Vanilla Extract
Dry Ingredients
- 225 gr (1 1/2 cup) Self-Rising Flour
- 1/2 teaspoon Speculoos Spices (see notes for substitute)
Optional Ingredients
- 4 Biscoff Cookies, crushed
- 30 ml (2 tablespoons) Biscoff Spread, for the swirl
Instructions
- Melt Biscoff Spread: Lightly melt the Biscoff Spread in the microwave until smooth and set it aside to cool slightly.
- Preheat Oven and Prepare Muffin Tray: Preheat your oven to 180°C (350°F). Line a muffin tray with paper liners to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and brown sugar for a couple of minutes until the mixture is bubbly and pale. Add the canola oil, buttermilk, melted Biscoff spread, and vanilla extract, mixing until combined.
- Add Dry Ingredients: Sift the self-rising flour and speculoos spices into the wet mixture. Gently fold and mix until just combined to avoid overworking the batter and maintain a tender texture.
- Fold in Cookies (optional): If using, crush the Biscoff cookies and gently fold them into the batter, distributing them evenly without deflating the mix.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tray, filling each paper liner about two-thirds full to allow room for rising.
- Swirl Biscoff Spread (optional): Melt the 2 tablespoons of Biscoff spread until very fluid. Drizzle a bit over each muffin batter and swirl it into the top using a skewer or toothpick to create a marbled effect.
- Bake: Place the tray in the preheated oven and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the muffins from the oven and transfer them to a cooling rack. Allow to cool completely before serving for best texture and flavor.
Notes
- Speculoos Spices Substitute: If you don’t have speculoos spices, you can substitute with equal parts cinnamon, nutmeg, ginger, and a pinch of cloves and cardamom.
- Mixing Tip: Avoid overmixing the batter when combining the wet and dry ingredients to keep the muffins light and fluffy.
- Biscoff Spread Swirl: Make sure the Biscoff spread is very fluid when drizzling for easy swirling. You can adjust the amount or omit this step if preferred.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Western
