Preparation

• 1

  Preheat the oven to 200°C 

• 2

  Mix the eggs and sugar in a medium-sized bowl. Whisk together until you have a light and creamy texture, this will help to incorporate the sugar better.

• 3

  Add the sour cream, buttermilk, vanilla, oil and butter to the mixture. 

• 4

  In a separate, bigger bowl, mix the flour, salt, baking powder and soda.  

• 5

  Pour the wet ingredients into this bowl and mix. Make sure not to overmix the batter.  

• 6

  Once well mixed, add the chocolate chips and fold into the batter.  

• 7

  Scoop the batter into the muffin pan. Fill the cases 2/3 with batter.

• 8

  Bake the muffins in the oven on 200°C for 10 minutes, then lower the temperature to 180°C and bake for another 15 to 20 minutes until fully baked and golden brown on top.

• 9

  Let the muffins cool down 

• 10

  Once cooled down, cut a hole in the top middle and take out some of the insides of the muffin. 

• 11

  Add the Biscoff® spread to a piping bag with a round nozzle and pipe the spread into the hole. Add a dollop of spread on top of the muffin and place a Biscoff® cookie on top.