Biscuffin are super soft lactose-free treats. I found the recipe on the author’s social page and upon reaching her website, I discovered that the recipe was originally to make cookies, then reworked to become muffin. Therefore, the biscuffin are muffin with a cookie taste, soft, spongy, with a crunchy and caramelized crust: light and delicious, perfect for dipping.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10-12 muffins
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup flour
- 1/2 cup sugar
- 2 eggs
- 1/4 cup rice oil (or any seed oil of choice)
- 1/2 lemon (juice)
- 1 lemon (grated zest)
- 2 tsp baking powder
- as needed brown sugar (for decoration)
Tools
- 1 KitchenAid Artisan Mixer
- 12 muffin liners
- 1 Cake tester
- 1 Cooling rack
Steps
Beat the eggs with the sugar, add the rice oil or chosen seed oil, sifted flour and baking powder. Add the grated lemon zest and the juice of half a lemon. Mix well to combine the ingredients. Transfer the batter into the muffin liners. Sprinkle the surface with brown sugar and bake in a preheated oven at 350°F (180°C) for 20 minutes. Don’t forget to do the toothpick test before removing the biscuffin from the oven to ensure they are cooked. Let them cool before serving.
Notes
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