Muffins with rum soaked raisins and Lotus Biscoff crumble

40 minutes prepare in 7 steps

How to elevate a simple muffin to a heavenly delight?  It’s all in the mouth-watering details. With Lotus Biscoff on top.

For 10 muffins

50 g raisins

a splash of dark rum

2 eggs

150 g sugar

1 tbsp vanilla extract or 8 g vanilla sugar

150 ml full-fat yoghurt

100 ml sunflower oil

250 g self-raising flour

½ tsp cinnamon

4 tbsp Lotus Biscoff biscuits (crumbled)

  • 1

    Put the raisins in a small bowl and leave them to soak in the rum overnight.

  • 2

    Preheat the oven to 185°C.

  • 3

    Beat the eggs in a bowl. Mix in the sugar and vanilla extract. Add the yoghurt and sunflower oil. Continue stirring until the oil has been completely absorbed by the mixture.

  • 4

    Drain the raisins and add them to the mixture.

  • 5

    Fold the flour and mixed spice into the mixture, but do not stir for too long. It does not matter if there are still a few lumps in the mixture; if you stir for too long the muffins will be heavy.

  • 6

    Place the batter into muffin or cupcake moulds and sprinkle with the Biscoff crumble.

  • 7

    Bake the muffins in the oven for 20 to 30 minutes. Leave to cool on a wire rack before serving.

Step
01
07

Muffins with rum soaked raisins and Lotus Biscoff crumble

Put the raisins in a small bowl and leave them to soak in the rum overnight.

Step
02
07

Muffins with rum soaked raisins and Lotus Biscoff crumble

Preheat the oven to 185°C.

Step
03
07

Muffins with rum soaked raisins and Lotus Biscoff crumble

Beat the eggs in a bowl. Mix in the sugar and vanilla extract. Add the yoghurt and sunflower oil. Continue stirring until the oil has been completely absorbed by the mixture.

Step
04
07

Muffins with rum soaked raisins and Lotus Biscoff crumble

Drain the raisins and add them to the mixture.

Step
05
07

Muffins with rum soaked raisins and Lotus Biscoff crumble

Fold the flour and mixed spice into the mixture, but do not stir for too long. It does not matter if there are still a few lumps in the mixture; if you stir for too long the muffins will be heavy.

Step
06
07

Muffins with rum soaked raisins and Lotus Biscoff crumble

Place the batter into muffin or cupcake moulds and sprinkle with the Biscoff crumble.

Step
07
07

Muffins with rum soaked raisins and Lotus Biscoff crumble

Bake the muffins in the oven for 20 to 30 minutes. Leave to cool on a wire rack before serving.

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