Ingredients
Scale
Muffins
- 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
Topping
- 1 tablespoon packed dark brown sugar
- 2 tablespoons ground cinnamon
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 25 mins