Preheat your oven too 190c/ 170c fan/ gas mark 5. Add 10 muffin cases into a silicone/ normal muffin tray. Put 160g golden caster sugar, 220g plain flour, and 1 tsp of bicarb in a bowl and mix well until combined. In a jug whisk together 120ml natural yogurt, 2 large beaten eggs and 1 tsp of vanilla extract. Tip the 160g of melted butter and the jug contents into the dry ingredients and quickly fold in to combine. I use the figure of 8 method to fold.

Add a tbsp of the mixture to each muffin case. In the centre add half a tsp of biscoff spread into each muffin case on top of the mix trying not to get it too close to the sides. Then add another tbsp of mix on top to incase the spread.

Bake for 18-20 minutes until risen, golden and springy to touch. Leave to stand for 5 minutes then pop muffins onto a cooling rack.

To decorate I made a small slit in the top of the muffin (enough to allow the biscuit to sit in and hold in place). I then added a quarter of a tsp of biscoff spread while the muffins are still warm on top and then placed biscuit in the slit. This melted the spread to make a lovely gooey coating over the top.

Store in an airtight container for 2-3 days to keep them fresh and stop the biscuit from going soft.