My Biscoff obsession isn’t going away anytime soon so I guess that means the recipes are going to keep coming!
These Biscoff choc chip muffins are perfect. Made with only 7 simple ingredients and coming together in one bowl, they are so fluffy and make for the perfect morning/afternoon snack or dessert!
I decided to take my OG choc chip muffin recipe and transform it into something incredible. I know I’ve said before you can’t beat the classic choc chip muffin but I think these come pretty close!
Who knew something so simple could be this delicious!!
Ingredients needed:
- egg
- maple syrup
- butter
- almond milk
- biscoff spread
- self raising flour
- dark choc chips
Ingredients substitutions:
- Instead of MAPLE SYRUP: You can use any liquid sweetener of your choice
- Instead of BUTTER: You can use melted coconut oil
- Instead of ALMOND MILK: You can use any milk of your choice
How to make Biscoff choc chip muffins:
- Preheat oven to 180°c (fan forced) and line a nine cup muffin pan.
- In a bowl add the egg, maple syrup, melted butter, almond milk, biscoff spread and mix until combined.
- Add in the flour and mix. Fold in the dark choc chips.
- Transfer mixture to the lined muffin pan and bake for 20 minutes or until cooked.
- Let cool and enjoy!
Store in the cupboard in an airtight container for 3-4 days. They are also freezer friendly!
Other recipes you might like:
Biscoff choc chip muffins
Ingredients
- 1 egg
- 1/3 cup maple syrup
- 1/4 cup butter melted
- 3/4 cup almond milk
- 1/2 cup Biscoff spread melted
- 1 1/2 cup self raising flour
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 180°c (fan forced) and line a nine cup muffin pan.
- In a bowl add the egg, maple syrup, melted butter, almond milk, biscoff spread and mix until combined. Add in the flour and mix. Fold in the dark choc chips.
- Transfer mixture to the lined muffin pan and bake for 20 minutes or until cooked. Let cool and enjoy!