These quick and easy Lotus Biscoff muffins have a soft Biscoff centre and a fluffy, tender texture. They're finished with a layer of smooth Biscoff spread and a Biscoff cream-filled biscuit, delivering the perfect balance of sweetness and spice.
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A Quick Look At The Recipe
✅ Recipe Name: Biscoff Muffins
🕒 Ready In: 24 minutes
👪 Serves: 12
🍽 Calories: 352 per muffin
🥣 Main Ingredients: Caster Sugar, Plain Flour, Butter, Biscoff Spread, Eggs, Yogurt, Cinnamon, Biscoff Sandwich Biscuits
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
Summarise & Save This Content On
These muffins are not only easy to bake but also incredibly moist and fluffy-perfect for sharing… or not!
If you love Biscoff treats, you'll find plenty more on the blog, including my Biscoff flapjacks, Biscoff blondies and Biscoff tiffin.
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✔️ Why you'll love this Biscoff muffins recipe
- Quick and easy Biscoff muffins recipe - perfect for last-minute baking.
- Soft, fluffy muffins with a hidden Lotus Biscoff centre for extra caramelised biscuit flavour.
- Freezer-friendly - simply freeze before adding the Biscoff topping.
- Perfect for any occasion - great for parties, bake sales, afternoon tea, or a sweet treat on the go.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Smooth Biscoff Spread - the key ingredient for these Lotus Biscoff muffins. Use the smooth version for the best texture.
Biscoff Sandwich Biscuits - round cream-filled Biscoff cookies, available in most supermarkets. You can substitute with regular rectangular Biscoff biscuits if preferred.
Sugar - I used caster sugar (superfine sugar). For a richer, caramelised flavour, swap for light brown sugar.
Plain Flour (all-purpose flour) - no need to sieve. You could also try part wholemeal flour for a nuttier flavour.
Bicarbonate of Soda (baking soda) - this is the raising agent that gives the muffins their light, fluffy texture.
Yogurt - plain, full-fat Greek yogurt adds moisture. Can be swapped for buttermilk to give a subtle tang.
Eggs - 2 large free-range eggs at room temperature.
Butter - unsalted, melted. You could also use a neutral oil like vegetable or sunflower for a dairy-free version.
Vanilla Extract - use good-quality vanilla extract rather than vanilla essence for the best flavour.
Cinnamon - a pinch enhances the caramelised biscuit flavour. You can also experiment with mixed spice, nutmeg, or ginger for a different twist.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Add a handful of chocolate chips to the muffin batter before baking.
- Make the muffins chocolatey by replacing 25g of plain flour with cocoa powder.
- Add crushed Biscoff cookies to the muffin batter for crunch.
- Add a tablespoon of chopped hazelnuts or pecans to complement the cookie butter flavour.
🔪 How to make Biscoff muffins
One: Preheat the oven to 190°C (170 °fan/ 375°F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
Two: In a large mixing bowl, add the flour, bicarbonate of soda, sugar, salt, and cinnamon. Stir to combine.
Three: In a separate bowl, whisk together the melted butter, softened Biscoff spread, eggs, yogurt, and vanilla extract.
Four: Pour the wet ingredients into the dry ingredients and gently fold together with a wooden spoon. Take care not to overmix, as this keeps the muffins light and fluffy.
Five: Using an ice cream scoop for even portions, divide half of the muffin batter between the 12 cases.
Six: Spoon ½ teaspoon of smooth Biscoff spread into the centre of each muffin.
Seven: Divide the remaining batter evenly between the cases, covering the Biscoff centre.
Eight: Bake in the preheated oven for 18-20 minutes, or until golden and a skewer inserted into the muffin comes out clean.
Nine: Allow the muffins to cool completely before spooning or piping 1 tablespoon of Biscoff spread on top.
Ten: Finish each muffin with a Biscoff sandwich biscuit and serve.
Top Tips
- Don't overmix the batter - this is the number one rule for soft, fluffy muffins. Stir just until the flour disappears to avoid dense, heavy muffins.
- Use room temperature ingredients - eggs and yogurt (or buttermilk) blend more easily into the batter and help create a lighter texture.
- An ice cream scoop is your best friend - it gives evenly sized muffins that bake at the same rate and look more professional.
🍴 Serving suggestions
Serve the Biscoff muffins with a cup of tea or glass of cold milk. They're also great for a quick dessert with a scoop of honeycomb ice cream.
Storage
Store - keep the muffins in an airtight container at room temperature for up to 3 days. They're at their best on the day they're baked, when the texture is soft and fluffy.
Freeze - these muffins freeze very well without the topping for up to 3 months. Allow them to cool completely, then place in a freezer-safe container or bag. Defrost at room temperature and add the Biscoff spread and biscuit topping just before serving.
❓ Frequently asked questions
Biscoff spread is a smooth spread made from crushed spiced caramelised biscuits. It has a sweet, lightly spiced flavour similar to speculoos.
Yes. Bake the muffins in advance and store or freeze them without the topping. Add the Biscoff spread and biscuit just before serving.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Muffins are dense and heavy | The batter was likely overmixed. Fold gently and stop as soon as the flour is incorporated. Overmixing develops gluten and makes muffins tough. |
| Muffins didn't rise properly | Check your bicarbonate of soda (baking soda) is fresh and active. Also ensure you didn't forget it or measure it incorrectly. |
| Uneven muffin sizes | An ice cream scoop ensures equal amounts of batter in each case so they bake evenly. |
😋Related recipes
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Recipe
Easy Biscoff Muffins Recipe
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Equipment
- Wooden Spoon
- 12 Hole Muffin Tin
Ingredients
- 140 g Caster Sugar (superfine sugar)
- 200 g Plain Flour (all-purpose flour)
- 1 teaspoon Bicarbonate of Soda (baking soda)
- ¼ teaspoon Salt
- 100 g Butter melted
- 40 g Biscoff Spread softened for 10 seconds in the microwave
- 2 Eggs
- 100 ml Plain Yogurt I used full-fat Greek yogurt
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
For the hidden biscoff centre
- 6 teaspoon Biscoff Spread
For the topping
- 12 tablespoon Biscoff Spread softened in the microwave for 10 seconds
- 12 Biscoff Sandwich Cookies or use the rectangle biscoff biscuits instead
Instructions
- Preheat the oven to 190°C (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- In a large mixing bowl, add the flour, bicarbonate of soda, sugar, salt and cinnamon. Stir to combine.140 g Caster Sugar (superfine sugar), 200 g Plain Flour (all-purpose flour), 1 teaspoon Bicarbonate of Soda (baking soda), ¼ teaspoon Salt, 1 teaspoon Cinnamon
- In a separate bowl, whisk together the melted butter, Biscoff spread, eggs, yogurt, and vanilla extract.100 g Butter, 40 g Biscoff Spread, 2 Eggs, 1 teaspoon Vanilla Extract, 100 ml Plain Yogurt
- Pour the wet ingredients into the dry ingredients and gently fold together with a wooden spoon. Take care not to overmix, as this keeps the muffins light and fluffy.
- Using an ice cream scoop for even portions, divide half of the muffin batter between the 12 cases.6 teaspoon Biscoff Spread
- Spoon ½ teaspoon of smooth Biscoff spread into the centre of each muffin.
- Divide the remaining batter evenly between the cases, covering the Biscoff centre.
- Bake in the preheated oven for 18-20 minutes, or until golden and a skewer inserted into the muffin comes out clean.
- Allow the muffins to cool completely before spooning or piping 1 tablespoon of Biscoff spread on top.12 tablespoon Biscoff Spread
- Finish each muffin with a Biscoff sandwich biscuit and serve.12 Biscoff Sandwich Cookies
Notes
- Use room temperature ingredients for best results, especially eggs, yogurt/buttermilk, and Biscoff spread.
- Don't overmix the batter; fold gently to keep muffins light and fluffy.
- Use an ice cream scoop for even muffin portions and consistent baking.
- Hidden Biscoff centre: spoon Biscoff spread into the middle of the batter before baking.
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Kay says
We all love biscoff in our house, and when I found this recipe it became an instant hit in our house lol
The muffins didn't last that long put it that way, they were amazing!!
Thank you so much for sharing 🙂
Michelle says
Ohhh I love biscoff spread and these muffins look divine! Love how you topped them too!
Cathleen says
I have been OBSESSED with biscoff lately, so I would be all over these muffins!! Bookmarked to make later, thank you SO MUCH for this recipe 🙂
Michelle Boule says
These look amazing! I love the cookies and can't wait to try it in muffin form
Neli Howard says
Omg… These muffins are calling my name! Anything that says biscoff and muffins is a instant winner!
Anjali says
Omg I love biscoff cookies and never thought to combine the flavors of biscoff into a muffin! This recipe is genius - can't wait to try it soon!
Chichi | AirFryerYum.com says
Biscoff cookies are definitely a weakness for me. Needless to say I am off to the kitchen to make these beauties. Thanks for the recipe.
Jo says
My family loves biscoff cookies and these muffins turn out so delicious! Definitely making these again!
Dannii says
I love anything with biscoff, so this sounds amazing to me. Really easy to make too.
Alison says
This biscoff muffins are so cute! The muffin is super simple to make and the added cookie on top makes it an extra special treat!