Biscoff Duffins (Doughnut Muffins)

Biscoff Duffins: a delicious muffin with all the perks of a doughnut – oh and stuffed full of Biscoff!! ❤

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Hello bakers! I loved the last Biscoff bake so much that I thought I’d bake another one. I’ve seen a few people posting their version of Duffins which inspired me to try it too, 100% jumping on the duffin bandwagon. If you haven’t heard of a duffin before they are the perfect combination of a muffin and a doughnut – all the best and delicious parts of each combined that is.

A Duffin has the make and texture of a muffin but with a coating of sugar on the outside and a filling of your choice on the inside… just like a doughnut!! Of course I’ve chosen Biscoff to fill my duffins with but you choose jam, Nutella or other kinds of spread. I’ve also spiced the sugar that coats each scrumptious duffin, I know sounds good right?!

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This recipe is SO easy and quick as it follows a pretty standard muffin recipe. You mix the wet ingredients together and separately mix the dry ingredients… then a mix all together and that’s it! I’ve used an ice cream scoop to portion each muffin into the cases so they look uniform but spooning it in works just as well. They look so cute and inviting it’ll leave you wanting more.

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Inside the duffin is so soft and moist it makes for a delicious treat anytime of the day. There are lots of different recipes for muffins and their yummy hybrids but this is my version and you’re going to love it! These duffins have a delicate sweet flavour that sets them apart from other cake. Duffins like your usual muffin have a denser texture because they don’t require as much whisking to make them. This duffin recipe provides all the things you love about muffins and more!

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Beautiful golden domes with a slight crack on top making the ideal spot to squeeze in the Biscoff. I did trial filling thee duffins from the bottom but because you want to fill them whilst still warm the biscoff melted and dribbled out… not good. So my top tip is making a small slit on top and then using this opening to push your piping bag full of Biscoff into. You want to keep squeezing in the Biscoff until you feel as though any more would break through the top … you can add more or less as you like!

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I really love this super simple recipe for utter deliciousness and I hope you do too! They are so irresistible and sooo scrummy they might be my new FAVE muffin … sorry DUFFIN!!

Ingredients

  • 140g caster sugar
  • 200g plain flour
  • 1 tsp bicarbonate of soda
  • 100ml greek or natural yogurt (plain)
  • 2 medium eggs
  • 140g unsalted butter, melted
  • 1 tsp vanilla extract

Topping/Filling

  • 5 tbsp caster sugar
  • 1 tsp speculoos spice mix (from Steenbersg – not an AD) – you can use 1 tsp cinnamon instead
  • 180g Biscoff spread (smooth)

Recipe

  1. Pre heat the oven to 170C fan/190C/Gas Mark 4. Prepare a 12 hole muffin tin with muffin cases and set aside.
  2. Mis together the sugar, plain flour and bicarbonate of soda in one bowl. In a separate bowl whisk the yogurt, eggs, vanilla and melted butter.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. You don’t want to mix more than you need.
  4. Using an ice cream scoop or spoons separate the mix into the 12 prepared muffin cases. Gently shake the tin from side to side to help level out the mix before baking. This is to give you a nice dome on top!
  5. Bake for 15 – 18 minutes or until golden brown on top. They’ll be done when a skewer comes out clean when inserted into the middle of the duffin.
  6. Whilst the duffins are baking prepare the coating. In a large bowl mix the caster sugar and spices together. Fill a piping bag with the Biscoff and snip the end off, you only need a small opening.
  7. Once the duffins are baked remove them from the tin and place on a cooling rack. Allow to cool for 2 minutes. Remove the muffin case and roll the duffin in the sugar mix, coating it all over. Place back onto the cooling rack. Repeat with all the duffins.
  8. Make a small slit on the top of the duffin with a knife. Push the piping bag into the slit and squeeze the Biscoff in until you feel it is going to break through the top and stop before it does.
  9. Eat fresh and warm or leave to cool and enjoy!

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Happy Baking!

Becky

xx

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© BeckyAnneBakes 2020 Unauthorized use and/or duplication of any of the photos, written content or recipe guides on this blog will mean you are breaking copyright laws. Please do not use my photos without prior permission. If you want to republish a recipe, please re-write it in your own words and credit me, or link back to this post for the recipe.

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