Ingredients
- 600g Biscoff spread
- 4 eggs + 4 egg yolks
- 420 g caster sugar
- 450 g sour cream
- 300 g buttermilk
- 3g vanilla
- 100 g neutral vegetable oil
- 100 g unsalted butter, melted
- 750 g all-purpose flour
- pinch of salt
- 24 g baking powder
- 8 g baking soda
- 300 g small white chocolate chips
Decoration:
- Biscoff spread
- Biscoff cookie
Prepare in 11 steps
-
1
Preheat the oven to 200°C.
-
2
Mix the eggs and sugar together in a medium-sized bowl. Whisk together until you have a light and creamy texture, this will help to incorporate the sugar better.
-
3
Add the sour cream, buttermilk, vanilla, oil and butter to the mixture.
-
4
In a separate, bigger bowl, mix the flour, salt, baking powder and soda.
-
5
Pour the wet ingredients into this bowl and mix. Make sure not to overmix the batter.
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6
Once well mixed, add the chocolate chips and fold into the batter.
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7
Scoop the batter into the muffin pan. Fill the cases 2/3 with batter.
-
8
Bake the muffins in the oven on 200°C for 10 minutes, then lower the temperature to 180°C and bake for another 15 to 20 minutes until fully baked and golden brown on top.
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9
Let the muffins cool down.
-
10
Once cooled down, cut a hole in the top middle and take out some of the insides of the muffin.
-
11
Add the Biscoff spread to a piping bag with round nozzle and pipe the spread into the hole. Add a dollop of spread on top of the muffin and place a Biscoff cookie on top.
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