Cookie Muffins© (makes 12)


  • 8.8oz-250g self-raising flour (sifted)
  • ¼ teaspoon baking powder
  • 3.5oz-100g caramelised biscuit spread
  • 3 free-range eggs (medium)
  • 3.5oz-100g milk chocolate chips
  • 8.8oz-250g baking margarine
  • 8.8oz-250g golden caster sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cinnamon
  • 1.4oz-40g ground almonds
  • 3.1oz-90g chocolate chip cookies (crushed)


  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Add muffin cases to a 12-hole muffin tin and set to one side
  2. In a separate mixing bowl, cream together the sugar and margarine until pale in colour. Add the eggs one by one, mixing between each addition
  3. Add the biscuit spread and combine again. Add the vanilla, ground almonds, cinnamon and nutmeg and mix again
  4. Pour in the, flour and baking powder, mix together. Finally, add the chocolate chips and stir until they are evenly distributed
  5. Spoon the mixture equally into each of the 12 cases and press the crushed cookies onto the top of each muffin. Pop into the oven for 30 minutes (or until you can insert a skewer into the center of one and it comes out clean). Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing them to cool completely
  6. Serve and enjoy

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