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Biscoff Apple Muffins

The perfect excuse to have cookie butter in muffin form for a glorious breakfast!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Course: Breakfast

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

    Cup of Yum
  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.

Notes

  • Adapted from Inside BruCrew Life and The Lovely Pantry
  • Inside BruCrew Life
  • The Lovely Pantry
  •