Writers’ block happens to everyone. I am certain, absolutely certain that even award winning, bestselling authors have moments of staring at a computer screen with no idea what to write. This comforts me when I am dealing with writers’ block myself. It happens to me, less than I would think considering how much I write, but it still makes its presence known, sometimes at the least opportune times.
Whether I know what I want to write, but just not how to say it, as I type a few words, then backspace. Type a few words, then backspace. Or what I want to write a paragraph or two later, the bridge to that point not making itself known, as I flail in an ocean of ideas. And then, there’s the worst. When I just don’t know what to say, don’t have anything to say. My mind is a blank space or a space where so many ideas are racing around, they can’t be separated into tangible words.
I beat writers’ block like everyone else. I watch TV for a few moments, read a book or magazine, I go exercise or bake. I step away until the next day. Of course, I surf the Internet. My track pad scrolls down and down on Pinterest, as I rationalize to myself each comment, like, or repin could lead to a new follower. The latest fashion shows fill my screen, my brain convinced it’s doing research.
And then, as sudden as the block came on, it vanishes. Ideas can’t be typed fast enough. The ideas come in the middle of a long run or a hot shower or sometimes literally the middle of the night. Notes are taken until the ideas can be turned into writing, hopefully good writing, hopefully continuing to flow for awhile until the next, inevitable bout of block returns.
If you couldn’t tell, I had writers’ block today. No ideas, nothing to say, but in telling you about this feeling, I think I just broke it. A good feeling, but perhaps not as good as eating one of these Biscoff Stuffed Apple Muffins. I love Biscoff, you know this. I love muffins, you also know this. So why not put them together?
I jazzed up some muffins with diced apples and toasted hazelnuts that I picked up recently. Hazelnuts have a great flavor and add an amazing amount of crunch to the muffins. But then I took a heaping teaspoon . . . or two of Biscoff and stuffed it down in the middle. Into the oven they went. Clearly these will be very special warm, gooey Biscoff oozing all over the place, but they are also great at room temperature with a certain gooiness in the very center. The apples and hazelnuts pair perfectly with the subtle spice of the Biscoff; the mixture of textures is perfect as well. Plus, I’ll take any excuse to eat Biscoff for breakfast!
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 1 cup packed dark brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ½ cup almond milk
- 2 cups apples, peeled, cored, and diced
- ½ cup toasted hazelnuts, coarsely chopped
- Approximately ½ cup Biscoff spread
- 1 tablespoon packed dark brown sugar
- 2 tablespoons ground cinnamon
- Preheat oven to 350 degrees F. Oil 10 cups in a muffin tin generously with oil, including the top.
- In a medium bowl, stir together flour, cinnamon, ginger, baking powder, baking soda, and salt. In a large bowl, stir together oil, sugar, and vanilla until well combined. Add in eggs and mix to combine. Add almond milk and stir until a homogeneous mixture is formed. Add the flour mixture to the sugar mixture and stir until just combined. Stir in the apples and hazelnuts.
- Using a regular sized ice cream scoop, scoop batter into prepared muffin cups, filling all the way to the top. Divide any remaining batter among cups. Take a teaspoon or 2 of Biscoff and stuff it into the middle of each muffin, gently covering with batter.
- In a small bowl, stir together sugar and cinnamon. Sprinkle over muffins as desired. I usually sprinkle 5 with topping and leave 5 plain. Bake for about 25 minutes, rotating halfway through if necessary, until a toothpick inserted just off center (or you’ll always come out with Biscoff) comes out with only a few moist crumbs. Cool completely in pan. May be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 20 minutes.