I’m well and truly back from my holiday now. Solidly settled in. Which means work. And 5am wake ups. And culinary school.
And my bosses (they are identical twins!) have gone overseas, so I have been baking the cupcakes at work every morning. Which means long days. And tiredness. And the snooze button. And a massive morning rush. And no time for breakfast. Or for much at all, really.
Not that I’m complaining, because I actually love my life. Just not the part where I have to get out of bed when it’s still pitch black outside.
Like, I was wide awake. I would make coffee, watch the morning news, cook scrambled eggs, and have heaps of time to organise myself before a 6am start at work. My days were long and my mornings weren’t rushed, and I loved it. I was completely crashing and going cross-eyed from tiredness at about 8.30pm, but hey, you win some, you lose some.
So my breakfast muffins are back. I bake them up in the evening, then grab one as I head out the door in the mornings.
They make early starts easier, but unlike some of the breakfast muffins I’ve baked in the past, these ones aren’t really healthy. Or breakfast worthy. At all.
They’re more like dessert muffins (not that this stopped me from eating them for breakfast. And lunch). But I saw them on How Sweet It Is and absolutely had to make them. Immediately.
Um, hello? They have, like, streusel on them. And chocolate chips inside. And because I’m obsessed with Biscoff at the moment, I threw some of that in there too for good measure.
CHOCOLATE CHIP BISCOFF STREUSEL MUFFINS
Adapted from Michelle Day and How Sweet It Is on Tasty Kitchen.
For the muffins
2 cups plain flour
1 cup Biscoff cookie crumbs
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup vegetable oil
2 tsp vanilla extract
1 cup chocolate chips
For the streusel
1/4 cup Biscoff cookie crumbs
1/4 cup plain flour
1/4 cup brown sugar
3 tbsp unsalted butter, melted (45g)
Preheat the oven to 200 C (400 F) and line a 12 hole muffin tin with cupcake liners.
To make the muffins, combine the flour, Biscoff crumbs, sugar, baking powder and salt in a large bowl and set aside.
In another large bowl, whisk together the milk, vegetable oil, egg and vanilla.
Add the dry ingredients into the wet ingredients and mix until just combined. Stir in the chocolate chips.
To make the streusel, mix together the Biscoff crumbs, brown sugar and flour in a small bowl. Add the melted butter and stir until combined.
Fill each cupcake liner 3/4 full of muffin batter. Top with about a tablespoon of streusel.
Bake for 16 – 18 muffins, until a toothpick inserted comes out clean. Makes 12 muffins.