Biscoff Coffee Cake Muffins

Cookie butter for breakfast? Yes please! These Biscoff coffee cake muffins are bursting with cinnamon and cookie butter goodness.

Biscoff Coffee Cake Muffins |

Yesterday fall finally crept in. We woke up to a cold dark house. I stumbled into the kitchen, opened the windows and was pleasantly surprised to see RAIN! We had a lazy morning, mostly passing the time with dress ups, games and lots of silly dancing. The kids helped me re-make these Biscoff coffee cake muffins we originally made years ago. Once again, they were a huge hit with my cinnamon loving mini mes 🙂

Biscoff Coffee Cake Muffins |

The batter for these muffins is rather thick. That’s a good thing though, because it has to hold a generous sprinkling of coarse cinnamon sugar crumble. P.S. I opted to add a heap of cinnamon chips to give these an extra burst of flavor… they’re totally optional.

Biscoff Coffee Cake Muffins |

You’ll want to gently press the crumble into the batter. As the rise (and they will!), the crumble will spread out. If you forget sink them in a bit, you may end up with crumble all over your pan instead of on top of your muffins!

Biscoff Coffee Cake Muffins |

Pull them out as soon as you think they’re done. I used a toothpick to test for doneness. A few minutes too long and you’ll end up with dry, crumbly muffins. So be careful and watch them around the 20 minute mark.

Biscoff Coffee Cake Muffins |

Enjoy these muffins warm with a nice drizzle of melty cookie butter or a slather of butter. They’re pretty darn amazing!!

Biscoff Coffee Cake Muffins |

Biscoff Coffee Cake Muffins Recipe

Cookie butter for breakfast? Yes please! These Biscoff coffee cake muffins are bursting with cinnamon and cookie butter goodness.
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Course: Breads & Muffins
Cuisine: American
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12 muffins
Calories: 340kcal
Print Recipe


  • 1 cup all purpose flour
  • 1/2 cup cake flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp baking soda
  • 8 tbsp unsalted butter - room temperature, cut into 1/4 inch thick cubes
  • 2 eggs
  • 1/2 cup sour cream
  • 2 tbsp milk - OR buttermilk
  • 1 tsp vanilla
  • 1/3 cup cinnamon baking chips - optional
  • 2 tbsp biscoff spread - warm
For the Topping
  • 3/4 cup all purpose flour
  • 3 tbsp granulated sugar
  • 3 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • pinch kosher sea salt
  • 4 tbsp butter - melted
  • 2 tbsp biscoff spread


  • Preheat oven to 350 degrees. Line a standard size muffin with liners, set aside.
  • In the bowl of a stand mixer, add the flours, sugar, baking powder, cinnamon, and baking soda. Mix for 30 seconds.
  • With mixing speed on low, add butter one cube at a time. Mix until the no clumps remain, about 2 minutes. Add eggs, sour cream, milk, and vanilla extract, Mix on low until incorporated, about 1 minute. Using a spatula or wooden spoon, gently fold in cinnamon chips, if desired.
  • Using a large cookie scoop (#20 is approximately 3 tablespoons), fill liners with batter. Top each with 1/2 teaspoon of melty Biscoff.
For the Topping
  • To prepare the topping, combine all ingredients in a small mixing bowl. Mix until the mixture resembles coarse crumbs. Sprinkle onto the tops of each muffin, gently press into the batter.
  • Place in oven and bake for 20-24 minutes or until the top begins to brown. Do not overbake!
  • Remove from oven and let muffins cool in pan for 5 minutes before removing them and transferring them to a wire rack to cool completely.


Serving: 12g | Calories: 340kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 87mg | Potassium: 140mg | Fiber: 1g | Sugar: 20g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg