Lotus Biscoff Muffins
Lotus Biscoff Muffins :: Delicious Baking Without Butter
These muffins are perfectly paired with the rich flavor of Lotus Biscoff cookies. While using Lotus Biscoff spread would enhance the taste further, this recipe offers a wonderfully soft and mild Lotus Biscoff experience even without it. These muffins are a delightful treat, especially with a cup of coffee! Let’s bake them! They offer a lovely, subtle Lotus flavor that complements coffee beautifully.
Ingredients (Makes 6 muffins, approximately 6cm diameter x 4.5cm height)- 1 large egg
- 90g unrefined sugar
- 1 tsp vanilla extract
- 70g milk
- 70g grapeseed oil
- 150g cake flour
- 1 tsp baking powder
- 2/3 tsp cinnamon powder
- 30g raisins
- 30g rum or Kahlua
- 50g roasted walnuts or pecans
- 50g Lotus Biscoff cookies
Cooking Instructions
Step 1
First, place the raisins in a small bowl and pour the rum or Kahlua over them. Let them soak overnight to plump up and absorb the flavors. (I used Kahlua as I didn’t have rum.) After soaking, drain the raisins using a sieve, but do not discard the liquid. This flavorful liquid will be added to the batter later to enhance the overall taste.
Step 2
In a separate small bowl, combine the milk (70g) and vanilla extract (1 tsp). Stir well to infuse the milk with vanilla aroma. Set this mixture aside.
Step 3
Place the Lotus Biscoff cookies into a ziplock bag. Seal the bag and use a rolling pin or a mallet to crush the cookies into fine crumbs. This will create a delicious, crunchy topping for your muffins.
Step 4
In a mixing bowl, lightly beat the egg. Then, add the sifted unrefined sugar (90g) and whisk together until well combined and the sugar begins to dissolve. (If you are using granulated white sugar, you might want to reduce the amount by about 5-10g for a less sweet muffin.)
Step 5
Pour in the grapeseed oil (70g) and whisk until the mixture is well emulsified and smooth. Ensure the oil is fully incorporated into the egg and sugar mixture.
Step 6
Add the prepared vanilla-infused milk mixture to the bowl and stir gently. Next, incorporate the reserved rum or Kahlua liquid (from soaking the raisins) and mix everything together until just combined. This step adds a wonderful depth of flavor.
Step 7
In another bowl, sift together the cake flour (150g), baking powder (1 tsp), and cinnamon powder (2/3 tsp). Sifting the dry ingredients together helps to aerate them and prevents lumps, leading to a lighter muffin texture. Pour the sifted dry ingredients over the wet ingredients. Using a whisk or spatula, gently mix until just combined. Do not overmix at this stage; you should still see some streaks of flour.
Step 8
When the dry ingredients are roughly incorporated and most of the flour streaks have disappeared, gently fold in the soaked raisins and the chopped roasted walnuts or pecans (50g).
Step 9
Using a spatula, continue to fold the ingredients together until just combined. It’s okay if you can still see a little bit of flour; the key is not to overmix. Overmixing will develop the gluten in the flour, resulting in tough or dense muffins. A lightly mixed batter yields a tender and airy crumb. Stop mixing as soon as the dry ingredients are mostly incorporated.
Step 10
Your delicious Lotus Biscoff muffin batter is now ready to be portioned.
Step 11
Spoon the batter into prepared muffin cups, filling each about 70-80% full. This leaves room for the muffins to rise. Generously sprinkle the crushed Lotus Biscoff cookie crumbs (prepared in step 2) over the top of each muffin batter.
Step 12
Bake in a preheated oven at 180°C (350°F) for approximately 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, remove the muffins from the oven, let them cool slightly in the pan, then carefully transfer them to a wire rack to cool completely. Enjoy your homemade Lotus Biscoff Muffins!
