Bacon & Biscoff Topped Donut Muffins

I was watching House Hunters a few days ago, and the couple buying the home stopped at a coffee shop and indulged in what appeared to be donuts topped with bacon! Immediately, my taste buds went into a watering frenzy and I had to have me some donuts topped with bacon. I decided to head to the kitchen last night to see what I could come up with using my favorite donut muffin recipe from King Arthur Flour. I usually create a glaze using confectioner’s sugar, but since I didn’t have any, I decided to pull out the Biscoff spread.

“What is Biscoff spread?”, you may ask. It’s an all natural vegan spread made out of the little Delta airline cookies. It’s a creamy, rich, deliciousness (available in creamy and crunchy) that tastes just like the delectable cookies. It’s used on breakfast breads in Europe, but since it’s so rich and sweet, there’s just no way we could eat it on a regular basis. So I only pull it out when we want a special treat… like donuts topped with bacon and Biscoff.

The recipe.

Bacon & Biscoff Topped Donut Muffins

 

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Serves: 18 Muffins

Ingredients:

• ¼ cup butter
• ¼ cup vegetable oil
• ½ cup granulated sugar
• ⅓ cup brown sugar
• 2 large eggs
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• 1 teaspoon vanilla extract
• 2⅔ cups all-purpose flour
• 1 cup milk
• 2-3 slices of crunchy bacon, crumbled
• Biscoff Creamy Spread

Directions:

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray.
2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.
3. Add the eggs, beat to combine.
4. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
8. Cook and crumble bacon while muffins are baking.
9. Remove the muffins from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt Biscoff Spread for the glaze (this is easily done in the microwave).
10. Dip muffins in Biscoff and sprinkle bacon crumbles on top. Place muffins in freezer for a few minutes to solidify Biscoff glaze.
11. Serve warm, or cool on a rack. Wrap airtight and store leftovers in the refrigerator.

Notes

Recipe adapted from King Arthur Flour

3.2.2265

You’re welcome :-).

Let me know if you’ve tried Biscoff Spread and how you like it. If you’re looking to try some, it’s sold in Walmart stores between the peanut butter and Nutella (which I have yet to try).

I am a member of the Walmart Moms program. Walmart is compensating me for sharing my experience with Biscoff Spread. My participation is voluntary and all words and opinions are always my own. Read my full disclosure policy here.

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