Biscoff Apple Muffins
Ingredients
- 1 ⅔ cup all-purpose flour
- ⅓ cup old fashioned oats
- ¾ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup Biscoff Spread
- ¼ cup buttermilk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 Granny Smith apple, diced
For the cinnamon streusel
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar, packed
- 1 tablespoon turbinado sugar
- 2 teaspoons cinnamon
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- 2
To make the streusel topping, combine flour, sugars, cinnamon, coconut oil and vanilla in a small bowl; set aside.
- 3
In a large bowl, combine flour, oats, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
- 4
In a large glass measuring cup or another bowl, whisk together Biscoff Spread, buttermilk, vegetable oil, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add apple and gently toss to combine.
- 5
Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 18-20 minutes, or until a tester inserted in the center comes out clean.
- 6
Remove from oven and cool on a wire rack.
