Mia Bakes: Biscoff Stuffed Birthday Cake Muffin

Recently, we planned a surprise birthday celebration for CL by surprise-whisking her to The Clifford Pier for a high tea buffet while telling her we're headed to Phoon Huat to pick up some missing ingredients for our bake-date. 

And well, since a birthday celebration is already on the way, I thought, "when's a better time than now to try out something I've always wanted to?"

And it's sprinkles! Loads and loads of them! And that's how you inject all the joy and happiness into a birthday cake, right?

So, for 6 servings of the birthday cake muffin, you'll need:

For streusels/crumbs toppings:

25g all purpose flour

15g castor sugar

18g COLD unsalted butter (cut into small cubes)

1/4 tsp ground cinnamon (optional)

For muffins

125g all purpose flour

80ml buttermilk

80ml vegetable oil (or any other flavourless oil)

1 egg

60g castor sugar 

(this is already a reduced sugar recipe)

40g sprinkles

(I used multi-coloured chocolate rice)

1/4 tsp salt

1 tsp baking powder

1/2 tsp vanilla extract

6 heaping teaspoons of biscoff spread

(I used crunchy, but you can use smooth)

recipe adapted from confessionsofacookbookqueen

First up, spoon 6 heaping teaspoons of biscoff spread onto a baking sheet and freeze them in the freezer until fully harden.

Next, prepare the streusels. First, add all the dry ingredients into a bowl and give it a whisk to mix well. Then, using either a pastry cutter or the simple fork-and-knife combination, cut the cold butter into the dry ingredients until it turns sandy and lumpy. Set it aside in the fridge until you're ready to use it.

In a clean bowl, add in the egg, buttermilk and oil. Mix until well combined. Stir in the sugar and vanilla extract until well combined before mixing in the flour, salt and baking powder until just combined. Lasting stir in the sprinkles until the batter turns all colourful and cheery!

Prepare your muffin tin by spraying them down with non-sticking cooking spray or simply coating it with some butter. Fill up each well with about 1 1/2 tablespoon of the batter before popping a frozen teaspoon of the biscoff spread into the centre. Then, top up each well with the rest of the batter. 

Sprinkle the streusels over the top of each well and then finishing off with as much (or as little of) sprinkles you fancy. 

Send the muffins to bake in an oven pre-heated to 200 degree Celsius for 15 minutes, or until a toothpick inserted (to the sides, else you'll just get the molten biscoff centre) comes out clean.

As you can see, the cinnamon gave the streusels a not very appealing colour, so if you prefer a prettier looking muffin, you might want to omit the cinnamon. 

And look at that molten biscoff centre! It is so so so yummy!

Till then,

Mia Foo