Biscoffi & Nutella Muffins

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When I was decided what to bake this week I knew I wanted to make something else with my leftover jar of Biscoff, because you all seemed to go crazy for the Biscoffies a few weeks ago.

Biscoff & Nutella Muffin Recipe

After considering cookies and a layer cake I finally settled on muffins…..ah but not just any muffins – Biscoff & Nutella Muffins. Don’t say I’m not good to you guys 🙂

Biscoff & Nutella Muffin Recipe

Biscoff & Nutella Muffin Recipe

Biscoff & Nutella Muffin Recipe

I have given some of these out to a few friends this week and they have gone down really well, some even claiming it’s their favourite thing I have ever baked for them.

Biscoff & Nutella Muffin Recipe

Biscoff & Nutella Muffin Recipe

Biscoff & Nutella Muffin Recipe

Biscoff & Nutella Muffin Recipe

If I’m being honestly the predominant flavour is probably the nutella – well I did add a giant blob of the stuff to each muffin.  Although the biscoff in cake batter gives a really lovely nutty and ever so slightly spiced flavour. If you wanted to really amp up the biscoff taste you could always substitute the nutella centre for biscoff.

Biscoff & Nutella Muffin Recipe

Biscoff & Nutella Muffin Recipe

Biscoff & Nutella Muffin Recipe

As you would expect the cake is denser and heavier than a cupcake, and with the gooey nutella centre it is definitely rich and decadent.

Biscoff & Nutella Muffin Recipe

 

Top Tip – These are amazing when they are warm either straight from the oven or zapped in the microwave for 10 seconds. Enjoy!

Ingredients

60g Butter
250g Plain Flour
60g Granulated Sugar
40g Dark Brown Sugar
1 tbsp Baking Powder
1/2 tsp Salt
350ml Buttermilk
1 Egg
1 tsp Vanilla Extract
160g Biscoff Spread
1 jar of Nutella (although you won’t need it all)

Slowly melt the butter on a very low heat and set to one side to cool completely.

While waiting measure out the Plain Flour, Sugars, Salt and Baking Soda into a large mixing bowl and set to one side.

In a large jug beat together the Buttermilk, Egg, Cooled melted Butter, Vanilla Extract and Biscoff spread until it comes together – don’t worry though if there are smaller lumps of biscoff.

Add the buttermilk mixture to the flour and using a wooden spoon gently combine the two together until just combined, be careful not to over mix.

Line a muffin tray with cases and fill the cases 1/3 full of cake batter, then spoon a teaspoon of nutella into each case and cover with more cake batter until the cases are nearly full.

For an extra little nutella hit I like to spoon a tiny bit of nutella on the top of each muffin then using a cake tester lightly swirl it into top.

Bake at 230C for 5 minutes then reduce the temperature to 200C and bake for another 12 minutes.  You can test to make sure that the muffins are baked by inserting a cake tester into the muffin, if it comes out clean of any cake mix then the muffins are ready.

Allow to cool in the muffin tray before eating – Enjoy!

 

Biscoff & Nutella Muffin Recipe

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