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Sunday, July 1, 2012

Chocolate Biscoff Muffins

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The title here is misleading. They might be called muffins, but they’re more along the lines of frosting-less cupcakes. My cake-hating husband Ryan noted this, and then proceeded to polish off several…so apparently cake is good, so long as it’s called a muffin…?! I made these one night when I was supposed to be packing for a weekend trip. I have a really bad habit of trying to cram extra ‘to do’s’ into an already busy night. On this particular night, I should have focused on the things I really needed to get done. Instead, I was hurried and distracted, and nearly messed up this recipe!

Messed up as in melted double the chocolate chips and forgot to add the sugar! Thankfully I’m a batter sampler and I noticed something was missing just before filling the muffin cups. I was a little disappointed that the Biscoff swirl wasn’t as noticeable as I hoped…but instead it kind of pooled on the top and formed a crispy exterior that I ended up loving. I’m not sure how the extra melted chocolate impacted the texture of these, but I recommend following the original recipe, as written below :) 

One Year Ago: Mocha Almond Coconut Granola Bars (make these!!!)
Two Years Ago: Oatmeal Butterscotch Cookies

Chocolate Biscoff Muffins
from bakerstreet
*makes 18ish muffins
-6 tbsp unsalted butter, at room temperature
-2/3 cup chocolate chips, divided
-2 cups all-purpose flour
-2/3 cup sugar
-1/3 cup unsweetened cocoa powder
-1 tbsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 1/4 cups buttermilk
-1 large egg
-2 tsp vanilla extract

for the biscoff swirl:
-1/3 cup biscoff spread
-1 tbsp unsalted butter, melted
-1/2 cup confectioners' sugar
-1 tbsp milk

1. Preheat oven to 350F. Line muffins tins with paper liners.
2. Combine the butter and 1/3 cup chocolate chips in a heatproof bowl over simmering water (alternately, microwave in a glass bowl, stirring every 30 seconds). Stir until melted. Allow to cool slightly.
3. In the bowl of an electric mixer, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix to combine. In a separate bowl, mix the buttermilk, egg, and vanilla.
4. Add the buttermilk mixture to the dry ingredients, mixing just until combined. Mix in the melted chocolate mixture. Stir in the remaining chocolate chips. Divide the batter between the prepared muffin cups, not filling more than 2/3 of the way.
5. To make the biscoff mixture, combine the biscoff and butter in a heatproof bowl and microwave briefly until smooth (in increments of 10 seconds). Mix in the confectioners' sugar and milk, stirring until smooth.
6. Place a tbsp of biscoff mixture in each muffin cup and swirl with a skewer or knife. Bake for 20-22 minutes, until an inserted toothpick comes out clean. Allow to cool for 10 minutes in the pan before removing to wire racks to cool completely.