Apple Biscoff Coffee-Cake Muffins
Author: 
 
(Makes 8-12 muffins)
Ingredients
For the Muffins
  • 4 tablespoons melted Unsalted Butter
  • 2 cups All-Purpose Flour*
  • ¼ cup Sugar, or to taste
  • ½ teaspoon Salt
  • 3 teaspoons Baking Powder
  • 1 Egg
  • 1 cup Milk, plus more if needed
  • 2 cups of peeled, cored, and diced Apples (any variety)
  • 4 tb Biscoff Creamy Spread
  • 1 cup finely chopped Pecans
  • 1 teaspoon ground Cinnamon
Biscoff Crumble Topping
  • ¼ cup Turbinado Sugar
  • ¼ cup Brown Sugar
  • ½ cup All Purpose Flour
  • ½ teaspoon Ground Cinnamon
  • 4 tablespoons Biscoff Creamy Spread
Biscoff Glaze
  • 3-4 tablespoons Biscoff Creamy Spread
  • 2-4 tablespoons Milk
  • 1 tablespoon Powdered Sugar
Instructions
  1. Preheat your oven to 375°F. Prepare a 12-cup muffin tin with melted butter or baking spray or, if desired, line it with paper/foil muffin cups and then spray the paper cups.
  2. In a large bowl, mix together the dry ingredients. Set aside.
  3. In a separate bowl, combine the melted butter and half the milk to lower the temperature of the hot butter. Next, add in the egg and the rest of the milk, whisking together till fully incorporated.
  4. Thin down the Biscoff spread by warming it (several seconds in the microwave or stove top) till it reaches a liquid consistency.
  5. In a third small bowl, mix the warm Biscoff, pecans and cinnamon until the pecans are completely coated
  6. In the center of the dry ingredients, make a "well" and then pour the wet ingredients and the Biscoff coated nuts. Use a large wooden spoon or a spatula and fold the ingredients together. After a few strokes, add in the diced apples and then continue to fold, stopping just as soon as all the dry ingredients become moistened. Do NOT over-mix. The batter will be lumpy and not smooth like cake batter. It should be moist -- if it seems too dry and more "bread-dough-like" than batter, add a little milk and gently stir.
  7. Fill the muffin tins with the batter, till each cup is roughly two-thirds full. Top each muffin with a generous tablespoon of the Biscoff Crumble (see below).
  8. Bake for about 15- 20 minutes (ovens will vary) or until light golden brown and a toothpick inserted into a muffin center comes out clean. Carefully remove the pan from the oven and let it rest for 5 minutes. Then, remove the muffins from the pan and either serve warm (drizzled with the glaze, if desired) OR allow them to cool completely before storing them in an air-tight container.
To Make the Crumble
  1. Combine the sugar, flour, cinnamon, and Biscoff Spread in a bowl, and mix until it resembles coarse crumbs. Set aside until ready to top the unbaked muffins.
To Make the Glaze
  1. Mix the 3 tablespoons of the Biscoff Creamy Spread with 2 tablespoons of Milk until thoroughly combined. Add the one tablespoon of powdered sugar and stir till combined. If the glaze is too thin, add a bit more of the Biscoff spread (a little at a time) until a nice glaze is achieved. If too thick, add a little milk to thin it out.
  2. Drizzle over the muffins after they have been removed from the muffin pan. Serve.
Notes
To avoid DRY muffins, measure the flour properly by spooning it into your measuring cup and then, once the flour is "heaping" in the cup, level it off with a knife.

Turbinado sugar is also sold under the brand name, Sugar in the Raw. Using it along with the brown sugar in the crumble will add a great crunch!

Biscoff Spread (an alternate spread to nut butters or chocolate spread) is available in the Peanut Butter aisle in retail, club and drug stores nationwide as well as at www.shopbiscoff.com; you can also the Biscoff site for a more comprehensive list of stores that carry Biscoff products.

The crumble and the glaze are completely optional -- these muffins are still delicious without them and definitely hold their own. But ... I prefer "over the top" coffee cake and developed this recipe with the same philosophy!!
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/apple-biscoff-coffee-cake-muffin-recipe/