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Biscoff Muffins Recipe

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3.9 from 15 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 12 servings

Description

Delight in these irresistibly moist Biscoff Muffins, infused with the signature caramelized flavor of Biscoff spread and spiced with aromatic speculoos spices. Perfect for breakfast or an afternoon treat, these muffins combine the creamy texture of buttermilk and the rich, buttery notes of Biscoff spread, topped optionally with crushed cookies and a delicate swirl of melted spread for an extra burst of flavor.

Ingredients

Muffin Batter

  • 2 Eggs (medium size, at room temperature)
  • 75 gr (1/3 cup) Brown Sugar
  • 80 ml (1/3 cup) Canola Oil
  • 120 ml (1/2 cup) Buttermilk
  • 120 ml (1/2 cup) Biscoff Spread (melted)
  • 1 1/2 teaspoon Vanilla bean paste
  • 225 gr (1 1/2 cup) Self-Rising Flour
  • 1/2 teaspoon Speculoos Spices (see notes for substitute)

Optional Additions

  • 4 Biscoff Cookies (crushed)
  • 30 ml (2 tablespoons) Biscoff Spread (for the swirl)

Instructions

  1. Melt Biscoff Spread: Before you begin, lightly melt the Biscoff Spread in the microwave until it becomes fluid but not hot, then set it aside to cool to room temperature.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners to prevent sticking.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk the eggs and brown sugar vigorously for a couple of minutes until light and bubbly. Then, add the canola oil, buttermilk, melted Biscoff spread, and vanilla bean paste. Mix until well combined.
  4. Add Dry Ingredients: Sift the self-rising flour and speculoos spices into the wet mixture. Gently fold the dry ingredients into the batter, mixing just until combined to keep the muffins light and tender. Avoid overmixing.
  5. Fold in Crushed Cookies (Optional): If using, gently fold the crushed Biscoff cookies into the batter to add texture and enhance the flavor.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
  7. Swirl Biscoff Spread (Optional): Melt the additional 2 tablespoons of Biscoff spread until very liquid. Drizzle a small amount over each muffin batter cup and use a skewer or toothpick to swirl the spread through the batter, creating a marbled effect.
  8. Bake: Place the muffin tray in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
  9. Cool: Once baked, transfer muffins to a cooling rack and allow them to cool completely before serving or storing.

Notes

  • Speculoos Spices typically include a mix of cinnamon, nutmeg, cloves, ginger, and white pepper. If unavailable, substitute with equal parts cinnamon and ginger powder.
  • Swirling the Biscoff spread just before baking enhances the visual appeal and adds extra pockets of gooey caramel flavor inside the muffins.
  • Do not overmix the batter after adding flour to avoid dense muffins; a few lumps are okay.
  • Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://myeasyplate.com/biscoff-muffins-recipe/