Food & Drink
People Are Raving About This Biscoff Crumble Muffin Recipe
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As the prospect of another lockdown looms on the horizon, it could be time to dust down all that new baking gear from last time round!
And what with GBBO back on our screens, the time just seems right doesn’t it!?
If you happen to need any new kitchen equipment to get your bake on, don't forget that TOTUM members get 10% off kitchenware at both Robert Dyas and Prestige, meaning you can take your cooking to the next level!
And what better way to try out your new gear than with a delicious bake that puts yet another twist on our old favourite, Lotus Biscoff.
Over the last few months we’ve brought you everything from Biscoff Cheesecake, to Fudge, Mousse, Lasagne and more, so how about turning your hand to these rather delicious-sounding Biscoff Crumble Cups?
Sounding delightfully autumnal, the Crumble Cups are the creation of food blogger Beth, who runs Insta' page, @vecreationrecipes.
Not only are they quick and easy to throw together, they’re also vegan, meaning everyone can enjoy them!
Talking about the inspiration behind the Biscoff Crumble Cups, Beth told Tyla: "I wanted to create a quick and easy recipe for when you have a Biscoff craving, they really hit the spot!
"I love them for breakfast with a coffee!"
And after Beth posted pictures of her creations to Instagram, predictably, people were getting pretty excited… One person wrote: "Omgggg looks incredible,” while someone else said: “I don't really like cake but Biscoff cake wins me over every time.” Don’t really like cake?!
If you fancy a go at m making them yourself, here’s Beth’s recipe:
Biscoff Crumble Cups (Makes 4 large Biscoff Crumble Cups)
For the Biscoff Sponge:
4x large tulip muffin cases
150g plain flour
70g soft light brown sugar
1/2 tsp ground cinnamon
60g Biscoff spread
1tsp baking powder
130g oat milk
80g Biscoff spread
2tsp sunflower oil
For the Topping:
4tbsp Biscoff spread
4 Lotus biscuits (crushed)
Pre-heat your oven to 180°C.Crush your lotus biscuits.
Prepare your baking tin with tulip muffin cases.
In a bowl add the flour, sugar, cinnamon and mix well.
Add the 60g Biscoff spread, rub them all together with your fingers until the mixture resembles fine breadcrumbs.
Add the baking powder and mix well.
On a low heat, melt together the 130g milk and 80g Biscoff spread and mix, add the sunflower oil and and stir.
Add the wet mixture to the flour and mix until just combined.
Spoon around three heaped tbsp of batter into each muffin case.
Bake until the middle has just firmed to the touch.
When baked, place them on a cooling rack.
While the muffins are still hot (so straight away) spoon a TBS (or more) of Biscoff spread onto each and spread it all over.
Sprinkle the crushed biscuits on the muffins, wait for them to cool and enjoy!
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