Extra fluffy, tender, and soft 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 warm spice and deep caramel taste, topped with cookie butter and cookie crumbles. These soft, tender muffins with the cookie butter topping are just the best. This is an easy recipe that comes together in minutes and just bakes for about 25 minutes. You can serve these muffins warm or topped with a dollop of cookie butter to add an extra taste of Biscoff cookies in every bite although these muffins are great on their own.
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.
What Do You Need to Make Cookie butter Muffins?
- Biscoff cookie butter: You will need a few spoonfuls of Biscoff cookie butter for muffin batter. You can also use it for topping. It is true that Lotus Biscoff is the most well-known brand, but you can use any brand of cookie butter like Walmart and Trader Joe’s.
- Milk: Milk fat is necessary for moist and soft muffins.
- Flour: For this recipe, you need all-purpose flour.
- 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.
- Preheat the oven to 190°C or 374°F and line a 12-hole muffin tray with paper cases.
- In a large bowl, combine flour, baking powder, and salt.
- In another bowl, mix the eggs, oil, sugar, and vanilla extract with an electric mixer until light and smooth.
- In the next step, add milk and cookie butter and mix for another 2 minutes.
- Add the dry ingredients to the bowl of wet ingredients and mix with a spatula until smooth.
- Spoon batter into paper cases.
- Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan on a wire rack for 10 minutes. Top with cookie butter and Biscoff cookies.
FAQ and Pro Tips
Can I Make These Muffins Gluten-Free?
Yes of course! To make the muffins gluten-free, substitute 1½ cups of all-purpose flour with 1½ cups of gluten-free flour.
Can I Add Chocolate Chips to These Muffins?
Yes, I really like the combination of white chocolate and cookie butter in sweets and desserts.
Can I Substitute Butter for Oil?
Muffins made with butter taste better and 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).
Biscoff Muffins Topping
You can serve these muffins warm or topped with a dollop of cookie butter to add an extra taste of Biscoff cookies in every bite. You can also melt a little cookie butter and pour it on the muffins. Melted white chocolate also goes well with these muffins.
How to Make Biscoff Muffins Like a Pro?
- Before starting, gather the ingredients and place them on the countertop.
- Measure the required ingredients accurately.
- Make sure that all your ingredients are at room temperature and fresh.
- Mix the wet and dry ingredients with a spatula, and don’t mix the batter too much. Mix dry and wet ingredients in separate bowls and then add them together.
- Bake for 20 to 25 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 muffins topping. Although these muffins are great on their own.
Did you like the Biscoff muffins recipe? Try my 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
- 1½ cups flour
- 2 teaspoons baking powder
- 4 tablespoons Biscoff cookie butter + more for topping
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Biscoff cookies for topping
Preheat the oven to 190°C or 374°F and line a 12-hole muffin tray with paper cases.
In a large bowl, combine flour, baking powder, and salt.
In another bowl, mix the eggs, oil, sugar, and vanilla extract with an electric mixer until light and smooth.
In the next step, add milk and cookie butter and mix for another 2 minutes.
Add the dry ingredients to the bowl of wet ingredients and mix with a spatula until smooth.
Spoon batter into paper cases.
Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
Cool in the pan on a wire rack for 10 minutes. Top with cookie butter and Biscoff cookies.