Biscoff Crumble Cups Are The Easy New Treat You're Going To Be Obsessed With
You might know by now that we're partial to a Lotus Biscoff recipe here at Tyla.
But we may just have found the easiest sweet treat of the bunch - Biscoff Crumble Cups.
The brainchild of food blogger Beth, who runs Insta' page, @vecreationrecipes, the crumble cups are super quick to knock together, making them the perfect treat when you've got a hankering for Biscoff, but don't have much time.
They're also vegan, meaning absolutely everyone can enjoy them, and you'll likely already have all the ingredients for them in the cupboard already.
Speaking about the inspiration behind the Biscoff Crumble Cups, Beth told Tyla: "I wanted to create a quick and easy recipe for when you have a Biscoff craving, they really hit the spot!
"I love them for breakfast with a coffee!"
After she shared a snap of the cups on the 'gram, it's safe to say that people were drooling over them.
"Oh my word," one follower simply wrote under her post.
While another penned: "Omgggg looks incredible".
"I don't really like cake but Biscoff cake wins me over every time. Such a crowd pleaser and soooo tasty," a third wrote.
If you want to check them out, the recipe is below:
Biscoff Crumble Cups
Makes 4 large Biscoff Crumble Cups.
You will need large tulip muffin cases.
150g PLAIN FLOUR
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70g LIGHT BROWN SOFT SUGAR
1/2 TSP GROUND CINNAMON
60g BISCOFF SPREAD
1 TSP BAKING POWDER
130g OATLY BARISTA MILK
80g BISCOFF SPREAD
2 TSP SUNFLOWER OIL
4 TBS BISCOFF SPREAD (heaped)
4 LOTUS BISCUITS (crushed)
Pre-heat your oven to 180C
Crush your lotus biscuits.
Prepare your baking tin with tulip muffin cases.
In a bowl add the flour, sugar, cinnamon and mix well, then add the 60g Biscoff spread, rub them all together with your fingers until the mixture resembles fine breadcrumbs.
Add the baking powder and mix well.
Only to a low heat, melt together the 130g milk and 80g Biscoff spread and mix, add the sunflower oil and and stir.
Add the wet mixture to the flour and mix until just combined.
Spoon around three heaped TBS of batter into each muffin case.
Bake until the middle has just firmed to the touch.
When baked, place them on a cooling rack.
While the muffins are still hot (so straight away) spoon a TBS (or more) of Biscoff spread onto each and spread it all over.
Sprinkle the crushed biscuits on the muffins, wait for them to cool and enjoy!
Featured Image Credit: Beth/ Instagram: @vecreation
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