Our BIG, bakery-style Biscoff Muffins are packed full of white chocolate chunks, with a dollop of Biscoff spread hiding inside... plus even more Biscoff swirled over the top AND then decorated with a Biscoff cookie!
It's official.....I am completely addicted to the flavour of Biscoff... and I'm sure I'm not the only one!
With warm, spicy, cinnamon and caramelised flavours, Biscoff spread is made from crushed Biscoff cookies. The biscuits have a delicious 'crispy crunch' factor and, of course, the spread retains the unique taste of the cookies, but with added buttery and creamy notes! The smooth texture of Biscoff spread is similar to Nutella or peanut butter, but it should come with a warning - highly addictive!
Now I promise you, I don't just eat it straight from the jar! There's far too many other tempting ways to use Biscoff spread, starting with these delicious warm and fluffy Biscoff Muffins. They're filled with chunks of white chocolate and a burst of creamy Biscoff spread hidden in the middle of them.
Biscoff ice cream is a huge hit with my family, or try Biscoff cheesecake for a ultra dreamy no-bake dessert. You simply cannot stop at just one soft and chewy, café style Biscoff cookie or Biscoff Thumbprint Cookie! And let's not forget that Biscoff truffles make a wonderful little treat to share, or as a late night dessert.
Why You're Going To Love This Recipe
Ultimate flavour! That says it all....
- Cafe style - these heavenly Biscoff muffins are just that little bit special, and they look and taste even better than those tempting muffins on the counter at the local café.
- Flavour!!!! - the perfect combination of warm and fluffy muffin (yes, they're even better served slightly warmed!), with chunks of white chocolate throughout, and a burst of oozy Biscoff spread in the middle. Add a crunch of Biscoff biscuit of top and you have a total flavour sensation.
- Impressive but also quick and easy - the recipe steps are simple and straightforward, and the impressive results are well worth it. Ready to eat in half an hour too!
- Conventional and Thermomix - both methods are included in the recipe card below.
What You Need
Check out the spreads section and the biscuit aisle of the supermarket for Biscoff spread and cookies!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Self-raising flour - if you don't have self-raising flour you can simply make your own using plain flour and baking powder.
- Caster sugar - much finer than regular sugar, caster sugar dissolves more easily when mixed with other ingredients. Also known as superfine sugar.
- Egg - use a large egg at room temperature (approximately 60g).
- Vegetable oil - is used in Biscoff muffins to keep them perfectly light and moist without being heavy or greasy!
- Milk - use full-fat milk for best results, and have your milk at room temperature when baking.
- White chocolate - either a block of white chocolate, chopped into chunks, or use white chocolate chips.
- Biscoff spread - also known as cookie butter in the US, it's now widely available in all major supermarkets. It's nut free, dairy free and suitable for vegans, with no artificial colours or flavours either.
- Biscoff biscuits - pressing a piece of biscuit into the top of the muffin before baking adds that special crunch!
Equipment Required
Basic baking equipment is all that's required for these delicious Biscoff muffins.
- Sifter, mixing bowls, mixing spoon and whisk.
- 12 hole muffin tray.
- Muffin cases - if you add a sprinkle of uncooked rice grains to the bottom of each muffin hole (under the paper cases), this will absorb any greasiness on the base.
- Oven - if your oven is not fan forced, just increase the temperature 10-20 degrees and monitor towards the end of cooking - you don't want to overcook muffins!
Of course, if you have a Thermomix (optional), you can use that too!
Step By Step Instructions
A simple mix and bake recipe for moist and light muffins, filled with chunks of white chocolate and a surprise burst of creamy Biscoff - the secret is not to overmix!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - The Dry Ingredients
Preheat your oven to 180 degrees Celsius (fan-forced) or 355 degrees fahrenheit.
Line a 12-hole muffin tin with paper cases and set aside.
Sift the self-raising flour into a large bowl. Add the caster sugar and mix through.
Create a well in the centre of the dry ingredients.
Step 2 - Add The Combined Egg, Oil And Milk
In a separate bowl, lightly whisk the egg before adding the vegetable oil and milk. Whisk together until well combined.
Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter can be slightly lumpy; don't over-mix.
Step 3 - Add Chunks Of White Chocolate
Lightly fold through the white chocolate chunks or chips.
Step 4 - Assemble The Muffins For Baking
Spoon the mixture into the paper cases, filling the cases halfway to the top.
Use a teaspoon to make an indent in the centre of the mixture and add a heaped teaspoon of Biscoff spread (reserve ⅓ cup of the Biscoff for swirling over the top). Add the remaining muffin batter to the top of the muffins.
Heat the remaining ⅓ cup of Biscoff spread in the microwave for 30 seconds or until it has softened. Note: Heating it makes it much easier to swirl.
Divide the Biscoff spread on to the top of the muffins and use a skewer or butter knife to gently swirl it around.
Press half a Biscoff cookie into the top of each muffin to decorate.
Bake the Biscoff muffins for 20-25 minutes or until lightly golden.
Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
These Biscoff muffins are certainly a favourite in lunchboxes!
- It's important to not over-mix the muffin batter as it will make your muffins tough... we want them nice and light! Gently fold the ingredients together - a few small lumps are fine.
- If you don't have self-raising flour, you can make your own using this recipe.
- Warm the extra Biscoff spread before swirling it over the top of the muffins. Melting it slightly makes it easier to swirl.
- Use paper muffin cases in your muffin trays to avoid the muffins sticking to the trays.
- Use vegetable oil instead of butter as it keeps the muffins light and moist without being greasy.
- Store the muffins in an airtight container at room temperature for up to 3 days. Do NOT store muffins in the fridge as they'll dry out.
- Freeze muffins for up to 1 month. Allow to defrost at room temperature before consuming.
FAQs
Combining the muffin mixture too much can result in tough and dry muffins, so the secret with muffins is to keep your mixing to a minimum.
It doesn't matter if the mixture is still a little lumpy, make sure you gently fold the ingredients together until just combined.
As all ovens can heat slightly differently, keep an eye on them near the end of baking time - over cooking will also cause muffins to be dry.
And once they're baked, store in a container at room temperature - storing in the fridge will dry your muffins out.
Biscoff spread is basically crushed Speculoos (spiced Belgium biscuits) made into a paste with a similar consistency to smooth peanut butter or Nutella.
In the US it is often referred to as cookie butter.
The delicious flavour is described as caramelised, spicy, malty, and similar to the flavour of gingerbread.
Essentially Biscoff biscuits are speculoos. Speculoos is the generic name for a type of crunchy, spicy biscuit or cookie that originated in Belgium. The Speculoos brand of biscuits are just slightly different flavoured than the Lotus brand, with a little more cinnamon and nutmeg flavours. Lotus Bakeries originally called their cookies and spread Lotus Speculoos, although they rebranded to Lotus Biscoff in 1986.
Related Recipes
There's so many different muffin options to choose from - both sweet and savoury!
It's so quick and easy to bake a batch, and they make a great addition in lunchboxes, or for hungry kids after school!
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Biscoff Muffins
Ingredients
- 300 g (2 cups) self-raising flour
- 165 g (¾ cup) caster sugar
- 1 egg large, at room temperature
- 50 g (¼ cup) vegetable oil
- 250 g (1 cup) milk
- 1 cup white chocolate chopped (or white chocolate chips)
- 1 cup Biscoff spread (divided)
- 6 Biscoff cookies broken in half
Instructions
- Preheat oven to 180 degrees Celsius (fan-forced) or 355 degrees fahrenheit.
- Line a 12-hole muffin tin with paper cases and set aside until needed.
- Sift the self-raising flour into a large bowl.If using a Thermomix: Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8.
- Add the caster sugar and stir together.If using a Thermomix: Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5. The batter should be slightly lumpy.
- Create a well in the centre of the dry mixture.
- In a separate bowl, lightly beat the egg before adding the vegetable oil and milk and whisking together until well combined.
- Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; don't over-mix.
- Very gently fold through the white chocolate chunks.If using a Thermomix: Use the spatula to gently fold the white chocolate chips through the muffin batter.
- Spoon the mixture into the paper cases, filling halfway to the top.Use a teaspoon to make an indent in the centre of the mixture and add a heaped teaspoon of Biscoff spread (reserve ⅓ cup of the Biscoff for swirling over the top). Add the remaining muffin batter to the top of the muffins.
- Heat the remaining ⅓ cup of Biscoff spread in the microwave for 30 seconds or until softened. Divide the Biscoff spread over the top of the muffins and use a skewer or butter knife to gently swirl it around.
- Press half a Biscoff cookie into the top of each muffin to decorate.
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- It's important to not over-mix the muffin batter as it will make your muffins tough... we want them nice and light! Gently fold the ingredients together - a few small lumps are fine.
- If you don't have self-raising flour, you can make your own using this recipe.
- Warm the extra Biscoff spread before swirling it over the top of the muffins. Melting it slightly makes it easier to swirl.
- Use paper muffin cases in your muffin trays to avoid the muffins sticking to the trays.
- Use vegetable oil instead of butter as it keeps the muffins light and moist without being greasy.
- Store the muffins in an airtight container at room temperature for up to 3 days. Do NOT store muffins in the fridge as they'll dry out.
- Freeze muffins for up to 1 month. Allow to defrost at room temperature before consuming.
Brad says
These were amazing. My only question is how do I prevent them from sticking to the muffin papers? I followed everything (although did use low fat milk), everything else was perfect, just the annoying sticking issue
Lucy says
I find that some brands of cases stick less than others! It's worth experimenting!