Lotus Biscoff Muffins Recipe

Extra fluffy, tender and soft Lotus Biscoff muffins are easy to make and packed with delicious cookie butter flavor. You can make them in just a few minutes with basic pantry staples. You will love these perfectly sweet muffins with a melt-in-your-mouth texture.

About This Recipe

The fluffiest Biscoff muffins with warming spices and a deep caramel taste, topped with cookie butter and cookie crumbles. These soft, tender muffins with the cookie butter topping are just the best. The recipe comes together in under an hour. Just whip up the batter. You can whip up the muffin batter in just a few minutes, scoop into liners, and bake to perfection. You can serve these Biscoff muffins warm out of the oven or topped with a dollop of cookie butter to add extra decadence to each bite.

Why You Will Love This Recipe

• Quick and easy: These muffins are super easy to make and come together easily. You can whip up the batter in ten minutes, divide the batter evenly between muffin tins, and bake them in less than 30 minutes.
• Great leftovers: You will love the soft and melt-in-your-mouth texture of Biscoff muffins. They will stay moist and soft for several days
• Full of Biscoff flavor: Biscoff muffins are for those who love the taste of Biscoff biscuits and cookie spread. For more Biscoff recipes check out these top lotus Biscoff recipe ideas.

What You Need to Make Lotus Biscoff Muffins

• Flour: For this recipe, you need all-purpose flour. The best and most accurate way to measure flour is using a digital scale. If you don’t have a digital scale, fluff up the flour in the container. Then spoon the flour into the measuring cup. Use the back of a knife, to sweep away the excess flour.
• Biscoff cookie butter: You will need a few spoonfuls of smooth Biscoff cookie butter for muffin batter. You can also use it for topping.
• Milk: Milk fat is necessary for moist and soft muffins.
• Baking powder: Baking powder causes muffins to rise. Using the right amount of baking powder in cakes and muffins is very important.
• Vegetable oil: Vegetable or sunflower oil makes the texture of muffins soft and moist.
• Egg: In this recipe, only 1 egg is used.
• Sugar: Use brown sugar for Biscoff muffins.
• Vanilla extract: Like all muffins and cakes that we bake, vanilla extract is essential.

How to Make Lotus Biscoff Muffins

• Preheat the oven to 180°C or 350°F  and line a muffin tray with paper cases.
• In a large bowl, combine flour, baking powder, and salt.
• In another bowl, mix together the melted Biscoff spread, oil, vanilla extract, brown sugar, and eggs until well combined.
• Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix; a few lumps are okay.
• Spoon the batter into the muffin cups, filling them about two-thirds of the way full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack.
• Once cooled, spoon 1 teaspoon of the Biscoff spread on top of each muffin and decorate with a Biscoff cookie.

Expert Tips

• Before starting, gather the ingredients and place them on the countertop.
• Measure the required ingredients accurately. The best and most accurate way to measure flour is using a digital scale. If you don’t have a digital scale, fluff up the flour in the container. Then spoon the flour into the measuring cup. Use the back of a knife, to sweep away the excess flour.
• Make sure that all your ingredients are at room temperature and fresh.
• Mix the wet and dry ingredients with a whisk. Mix dry and wet ingredients in separate bowls and then add them together. Do not overmix the batter; a few lumps are okay.
• Bake for 18 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the pan on a wire rack for 10 minutes.
• Use cookie butter for the topping. Although these muffins are great on their own.

Topping Ideas 

You can serve these muffins warm or topped with a dollop of cookie butter to add an extra taste of Biscoff cookies in each bite. You can also melt a little cookie butter and drizzle on top of the muffins.

FAQs

Can I Add Chocolate Chips to These Muffins?

Absolutely! Add 1/3 cup of chocolate chips (dark, semi-sweet, or even white chocolate) into the batter and gently toss to combine.

Can I Substitute Oil for Butter?

Muffins made with butter taste richer but muffins that have oil in their recipes remain moist and tender for longer. In general, you can replace oil with butter in a muffin recipe. As a rule, you can replace 1 cup of butter for every 1 cup of oil (A 1:1 substitution).

How Long Do Biscoff Muffins Keep? 

When stored in an air-tight container in the refrigerator they will keep for 4-5 days.

Did you like the Lotus Biscoff muffins recipe? Try my pumpkin Nutella muffins recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 

Looking for More Biscoff Recipes?

• Biscoff Mug Cake Recipe
• Biscoff Tiramisu Recipe
• Biscoff Cookies Recipe
• Biscoff Truffles Recipe
• Biscoff Crepes Recipe
• No-Bake Biscoff Cheesecake

Lotus Biscoff Muffins Recipe

Serves: 10 muffins Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 14 voted )

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Ingredients

• 1½ cups (180g) flour
• 2 eggs, at room temperature
• 2 teaspoons baking powder
• 1/3 cup (75g) brown sugar, packed
• 1/3 cup canola oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup Biscoff spread, melted
• 1/4 teaspoon salt
• 10 teaspoons Biscoff spread, for topping
• 10 Biscoff cookies, for topping

Instructions

Step 1

Preheat the oven to 180°C or 350°F  and line a muffin tray with paper cases.

Step 2

In a large bowl, combine flour, baking powder, and salt.

Step 3

In another bowl, mix together the melted Biscoff spread, oil, vanilla extract, brown sugar, and eggs until well combined.

Step 4

Pour the wet mixture into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay.

Step 5

Spoon the batter into the muffin cups, filling them about two-thirds of the way full.

Step 6

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack.

Step 8

Once cooled, spoon 1 teaspoon of the Biscoff spread on top of each muffin and decorate with a Biscoff cookie.