Name: Biscoff Muffins with Coffee Cake Crumble Topping
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 to 24 muffins
Ingredients: 4 tablespoons (60 g) biscoff spread; 4 tablespoons (55 g) brown sugar; ½ teaspoon pure vanilla extract; 2 tablespoons (15 g) whole wheat pastry flour (or all-purpose flour); 4 tablespoons (20 g) old-fashioned rolled oats; ¼ teaspoon ground cinnamon; ⅛ teaspoon salt; 2 cups (230 g) whole wheat pastry flour (or all-purpose flour); ½ cup (40 g) old-fashioned rolled oats; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon salt; ¼ teaspoon baking soda; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cardamom; 2 large eggs; ½ cup (105 g) light brown sugar, lightly packed; ½ cup (120 g) biscoff spread; ½ cup (120 ml) milk (I used 1%); ½ cup (115 g) plain, low-fat yogurt; 2 medium sweet apples, washed, cored, and grated (not peeled); 1 teaspoon pure vanilla extract