For the Biscoff Cream Cheese Filling:

• 4 oz (113g) full-fat cream cheese, softened to room temperature
• 2 tablespoons (30g) granulated sugar
• 1 tablespoon Biscoff spread (smooth or crunchy)
• 1/4 teaspoon vanilla extract
• 1 egg yolk (optional, for extra richness)

For the Biscoff Muffin Batter:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg, at room temperature
• 1/2 cup (120ml) milk (whole milk or 2% recommended), at room temperature
• 1/4 cup (60ml) vegetable oil (or melted and cooled unsalted butter)
• 1 teaspoon vanilla extract
• 1/4 cup (60g) Biscoff spread (smooth or crunchy), slightly warmed if stiff