Biscoff-Stuffed Banana Bread Muffins

Ingredients

• 6 tbsp (85g) unsalted butter, melted & slightly cooled
• 2 tbsp (25g) vegetable oil
• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temp
• 1 1/2 tsp vanilla extract
• 3 ripe bananas, mashed
• 1/4 cup (60g) sour cream, room temp
• 1 3/4 cups (220g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup chopped biscoff cookies (8-10 cookies)
• + biscoff spread/cookie butter for filling (measure with your heart)

Instructions

1. Preheat oven to 350°F (175°C) and line a standard muffin tin with liners.
2. In a large bowl, whisk together melted butter, oil, and both sugars until smooth.
3. Add eggs and vanilla, whisking until fully combined.
4. Stir in the mashed bananas and sour cream.
5. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
6. Gently fold the dry ingredients into the wet ingredients until just combined. Don't over mix.
7. Fold in the chopped Biscoff cookies.
8. Divide batter evenly into the muffin liners (it should be filled almost to the top).
9. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean/mostly clean.
10. Let the muffins cool.
11. Using the back of a piping tip (or a chopstick/skewer), create a hole in the center of each muffin. Pipe biscoff spread/cookie butter into the whole to fill it. (I microwaved the biscoff briefly to make it easier to pipe)
12. Top with some biscoff cookie crumbs.