The “Biscoff Swirl Muffins with Biscoff Crumble,” from Food Lust People Love, blur the line between “muffin” and “cupcake.”

Simple to assemble without butter and without a mixer (like a muffin), yet puffed up with the texture of a cupcake. Truly an indulgence.

Again, I’m captivated by Biscoff cookie butter, using half a cup in this batter. It’s the sweet/ cinnamon spread that reeks of cookies: specifically of the Biscoff speculoos. I made a crumble topping for my muffin/cupcakes by crushing six of these cookies in a ziploc bag with my rolling pin. A teaspoon of cookie crumbs atop each muffin was perfect.

After baking for 20 minutes, I had a real treat … like a cupcake. Go crazy.

PREP TIME: eat muffins after less than an hour of prep, cooking, and cooling
TASTE: cookies + cookie butter = sweet + cinnamon

Let’s keep baking. Next time, I’ll make the “Oatmeal Chocolate Chip Cookie Bars,” from the September/October 2018 issue of Bake From Scratch (recipe below). Come back to my site next week, to see how far we’ll travel with peanut butter and oats and chocolate.

Oatmeal Chocolate Chip Cookie Bars
Bake From Scratch, September/October 2018
Makes 12

1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 cup creamy peanut butter
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
2¼ cups old-fashioned oats, divided
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. baking powder
8 oz. bittersweet chocolate, chopped and divided

1. Preheat oven to 350°F. Line a metal 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter, beating until combined. Add eggs and vanilla, beating until combined.

3. In a medium bowl, whisk together flour, 2 cups oats, salt, baking soda, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Spread half of batter in prepared pan. Sprinkle with 1 cup chopped chocolate. Spoon remaining batter over chocolate. Sprinkle remaining ⅓ cup chocolate and remaining ¼ cup oats.

4. Bake until golden brown, 25 to 30 minutes. Let cool completely on a wire rack, about 2 hours. Using excess parchment as handles, remove from pan, and cut into bars. Store in an airtight container for up to 5 days.