Biscoff Coffee Cake Muffins Recipe
Cookie butter for breakfast? Yes please! These Biscoff coffee cake muffins are bursting with cinnamon and cookie butter goodness.
Servings: 12 muffins
- 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