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This Biscoff Muffins recipe results in moist, fluffy muffins. Made with speculoos cookie butter and topped with a quick biscoff streusel; the crushed biscoff cookies and the drizzling with more melted biscoff spread is optional, but definitely recommended!
Biscoff Muffins are perfect for biscoff lovers! If you’ve been reading my blog through out the years, you’ll know how much I love anything biscoff. I could eat it by the spoonful. Here are a few more recipes on the blog, with biscoff spread: Lotus Biscoff Cheesecake, No-Bake Biscoff Truffles, & Biscoff Krispie Treats.
Biscoff spread is available is most grocery stores- usually in the jelly and peanut butter aisle. You can also order it online. Lotus butter is the most popular brand, but Trader Joe’s has their own speculoos cookie butter that’s just as good!
What You’ll Need to Make Biscoff Muffins:
- Flour: All-purpose flour is what I used to develop the recipe.
- Baking powder: make sure it’s fresh.
- Oil: Vegetable oil.
- Sugar: Only a little brown sugar is used.
- Eggs: You need 2 large eggs.
- Salt: Because no dessert is edible without a pinch of salt.
- Cinnamon: for extra flavor
- Buttermilk: I used the creamy Lotus Biscoff cookie butter, but I also love Trader Joe’s speculoos cookie butter!
- Biscoff Cookies: I like to crush up some cookies and add them right to the batter, but that’s optional.
WHY YOU WILL LOVE THIS EASY BISCOFF MUFFIN RECIPE
- Quick to prepare – the homemade batter and streusel take about 10 minutes to prep.
- No mixer needed- you’ll need two bowls and a hand held whisk.
- Full of lotus biscoff flavor – Super moist and fluffy too!
How to Make Biscoff Muffins:
This cookie butter muffins recipe is so easy and quick, you could do it with your eyes closed! Not really, but you know what I’m trying say here.
Step 1: Make the biscoff streusel topping
In a medium bowl, combine all-purpose flour, brown sugar and ground cinnamon. Whisk that all to combine, then pour in some melted but cooled down biscoff spread. Stir together with a fork until large crumbs form. Place that in the refrigerator to chill and harden while you prepare the muffin batter.
Step 2: Combine the dry ingredients
It’s as easy as it sounds. Place the flour, cinnamon, baking powder, and salt in a medium bowl and use a whisk to stir, until everything is well combined.
Step 3: Combine the wet ingredient
In a large bowl, add eggs and vanilla extract, whisk until fluffy. Then add brown sugar and melted but cooled biscoff spread. Add crushed biscoff cookies (if usuing), and use the whisk to stir until everything is well combined.
Step 4: Combine the wet and dry ingredients
Sprinkle the flour mixture into the wet mixture. Use a silicone spatula to fold the two mixtures together just until combined.
Step 5 : Assemble the Muffins
Line a muffin pan with paper liners or you can lightly grease the muffin cups. Divide the batter evenly between 12 muffin cups.
Get the streusel crumb from the fridge, and break it up with your fingers a bit. Crumble it over the tops of the muffin batter.
Step 6: Bake
Bake in preheated oven and bake for 17-20 minutes or until tops are beginning to turn golden brown.
The muffins are done when a toothpick inserted into the center comes out with only a few moist crumbs attached.
Tips for the Best Biscoff Muffins:
Use room temperature ingredients! Such as eggs and buttermilk here. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Make sure you measure your flour correctly. Don’t scoop the flour out of the container with the measuring cup. You’ll end up with too much flour this way, and muffins won’t have the same end result. Instead, fluff the flour with a fork and lightly spoon it into the measuring cup. Use the back of a butter knife to level off the cup.
Make sure you baking powder is fresh!
Don’t over mix the batter. Once you see no visible streaks of dry flour, stop stirring!
Don’t over bake the muffins either. Check at 17 minutes. The muffins are done when a toothpick inserted into the center comes out with only a few moist crumbs attached.
Keep muffins in a zippered bag or airtight container at room temperature. They should keep about 4-5 days.
Biscoff muffins are also super easy to freeze! Simply freeze them when they are fully cooled by popping them in a zippered bag. They should keep about a month or so in the freezer.
Love the his recipe!! Muffins were so moist! Can I make it he batter the day before and bake it the next day??
Hi Stephanie, so glad you enjoyed them! I don’t recommend making the muffin batter ahead of time as it may not rise properly when baked.
I never have extra cookie butter laying around – my husband always devours it too quickly. I made these muffins, and within a day the jar was gone! He loved them so much, but he felt the need to spread even MORE Biscoff on them LOL
Haha it’s best when topped with more biscoff 🙂
Biscoff adds incredible flavor to these muffins. I’ll be making these again!
Glad to hear that you’ve enjoyed these biscoff muffins! Thanks, Sue!
OMGosh! These Biscoff muffins are so tasty!! The flavor really shines through. Yum!!
Glad you enjoyed these, Laura!
These muffins taste amazing. But I served them as desserts to be honest. And my kids didn’t even notice or realize that it was a muffin. They were happy, that’s the main thing for me. So thank you for sharing the recipe.
Happy to hear that, Devy! 🙂
The kids just love biscoff and scoffed all the muffins shortly after they came out of the oven. Will be making these again
That’s so great, Jan! My kids these packed in their lunch boxes!
These were awesome! I love biscoff but never made muffins with it before and I loved these. Biscoff spread and cookie crumbs in the batter with more crumbs on top of the muffins – so good.
Thank you Anne for taking the time to leave this lovely review. I’m so glad you enjoyed these crumbly biscoff muffins!
I can’t get enough Biscoff and these muffins are divine! They’re delish and i love them for brunch and snacking!
I can’t agree more, Jenn!!! 🙂
So delicious and decadent! I have never used Biscoff spread before and I can’t wait to use it again. Yum! It made a great icing.
Thank you Sharon, glad you enjoyed these muffins.