Biscoff Muffins

A bowl filled with muffins swirled with Biscoff spread and decorated with a Biscoff cookie.

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!

5 from 2 votes

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Course: Snacks

Cuisine: Muffins

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: serves

Calories: 339kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Thermomix (optional)
Oven

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

RECIPE NOTES & TIPS:

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.

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