Biscoff Coffee Cake Muffins

Yesterday fall finally crept in. We woke up to a cold dark house. I stumbled into the kitchen, opened the shutters and was pleasantly surprised to see that the mountains had been dusted with snow. While Stephen packed up his things and headed out the door to school, I rummaged around the kitchen looking for something to eat. While waiting for my oatmeal to cook I decided to make a small batch of coffee cake muffins. I stirred in some Biscoff spread to give them that ‘spiced’ flavor that I love so much. Out they came and I gobbled them up along with the rest of my breakfast. These will definitely become a staple in our house this fall, alongside those pumpkin cinnamon rolls and apple pie muffins. Waking up and eating freshly baked goods is probably the best way to start the day!

Biscoff Coffee Cake Muffins

1¾ c. all-purpose flour
1 c. sugar
8 tbsp. (1 sticks) butter, room temperature
2 large eggs
1 c. sour cream
1½ tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
¼ tsp. cinnamon
1 tsp. vanilla
3 tbsp. smooth Biscoff Spread


½ c. all-purpose flour
¼ c. brown sugar
3 tbsp. butter, cold
1 tbsp. smooth Biscoff Spread
¼ tsp. salt
1 tsp. cinnamon


1. Preheat oven to 350 degrees. Line 2 standard size muffin tins (you might have a few empty liners at the end, just take them out if that’s the case). Set aside.
2. To prepare topping, combine all ingredients in a small mixing bowl. Using a pastry blender, cut in Biscoff Spread and butter until the mixture resembles coarse crumbs. Set aside.
3. In the bowl of a stand mixer, beat butter, sugar and sour cream until smooth and fluffy. Add vanilla, cinnamon and one egg. Mix until incorporated. Add the last egg, mix just until incorporated.
4. In a small mixing bowl, whisk together flour, baking powder, baking soda and salt. With mixing speed on low, gradually add dry ingredients. When mixture is combined, remove 1 c. of batter. Place into a small bowl and add in Biscoff spread.
5. Divide batter between cupcake liners. Fill each ½ way full with normal batter. Scoop a dollop of Biscoff batter on top and swirl (this should make it so the liners are ⅔ – ¾ of the way full). Generously sprinkle each with crumble topping. Place in oven and bake for 22-25 minutes or until the top begins to brown.
6. Remove from oven and let muffins cool in pan for 5 minutes. Remove muffins and place on a wire rack to cool completely.
Adapted from Baked: New Frontiers in Baking, Sour Cream Coffee Cake | Makes approximately 18 standard size muffins