Biscoff Muffins Recipe

A stack of Biscoff coffee cake muffins on a brown surface.

5 from 1 vote

Soft texture, warm spice, and buttery cookie spread make Biscoff Muffins a great match for crisp mornings and fall baking lists, easy enough to bake fresh any day.

Prep Time20

Cook Time20

Total Time40

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 341kcal

Author: Andrea

Ingredients

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

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a standard-size muffin pan with paper liners, and set aside.
In the bowl of a stand mixer, whisk together the flour, 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 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, and gently press into the muffin 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.

Notes

To STORE, let the Biscoff Coffee Cake Muffins cool completely before placing them in an airtight container. They’ll stay fresh at room temperature for about 2 days. For longer storage, place them in the refrigerator for up to 5 days.

To FREEZE, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container—they’ll keep well for up to 2 months. To REHEAT, microwave a muffin for about 20–30 seconds until just warmed through, or let it come to room temperature naturally.

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