These quick and easy Lotus Biscoff muffins are just perfect for the Biscoff lover in your life!
With a hidden soft Biscoff centre, the fluffy Speculoos muffins are topped with smooth Biscoff spread and a Biscoff cream-filled sandwich biscuit for pure indulgence!
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I've yet to meet anyone who doesn't fall for the charms of cookie butter Biscoff spread. It's moreish, addictive, and perfect for baking with!
These Biscoff muffins are beautifully moist and fluffy and one is never ever enough!
You'll find plenty more Biscoff inspiration on this blog, not least these delicious biscoff blondies, which go down a treat at parties and bake sales!
👩🍳 Love muffins? Try my easy chocolate and banana muffins too!
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✔️ Why should you try it?
- Quick and easy Biscoff muffin recipe.
- Perfect for Biscoff lovers.
- Freezer-friendly (minus the topping).
- Great for parties and bake sales.
🥘 Ingredients
- Biscoff Spead - use the smooth Biscoff spread for this recipe.
- Biscoff Sandwich Biscuits - the round Biscoff cream-filled sandwich cookies can be found in all major supermarkets. Alternatively, you could use the normal rectangular Biscoff biscuits.
- Sugar - I used caster sugar. For a deeper caramel flavour use light brown sugar instead.
- Plain Flour - there is no need to sieve the flour first.
- Bicarbonate of Soda - the raising agent in these muffins.
- Yogurt - plain full-fat greek yogurt.
- Eggs - 2 large free-range eggs at room temperature.
- Butter - use unsalted butter which needs to be melted for the recipe.
- Vanilla Extract - a good quality vanilla extract and not vanilla essence.
- Cinnamon - a pinch of ground cinnamon helps to bring out the cookie butter flavour. You could also use mixed spice.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Put the flour, bicarbonate of soda, sugar, and cinnamon in a large mixing bowl.
Two: Whisk together the wet ingredients and pour over the dry ingredients. Mix gently with a wooden spoon.
Three: Equally distribute half of the muffin batter between the 12 muffin cases.
Four: Spoon ½ teaspoon of Biscoff spread on top.
Five: Spoon the remaining muffin batter equally between the 12 muffin cases.
Six: Bake in the oven for 18 minutes.
Seven: Allow to cool before piping (or spooning) on 1 tablespoon of Biscoff spread.
Eight: Place a Biscoff sandwich cookie on top and enjoy!
💭 Top tips
- Make sure all of your ingredients are at room temperature before starting the recipe. If you keep your jar of Biscoff spread in the fridge (why do you do this?!), make sure you take it out in plenty of time.
- Don't over-mix the muffin batter. Over mixing causes muffins to be tough and rubbery. You want light and fluffy muffins, so fold and mix gently.
🍴 Serving suggestions
These fluffy biscoff muffins are delicious with a cup of tea or glass of cold milk.
They could also be served as a dessert with a scoop of honeycomb ice cream.
📖 Variations
- Add a handful of milk chocolate chips to the muffin batter before baking.
- Make the muffins chocolatey by replacing 25g of plain flour with cocoa powder.
- For extra naughtiness, drizzle melted Biscoff spread over the muffins before serving.
- Add crushed Biscoff cookies to the muffin batter for crunch.
🥡 Storage
Store: The muffins can be stored in an airtight container for up to 3 days, although they are best eaten fresh on the day they are made.
Freeze: The muffins can also be frozen (minus the topping) for up to 3 months. Allow them to cool completely before placing in a freezer-safe container.
❓ FAQS
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour with a hint of cinnamon.
Biscoff spread is vegan-friendly. it's always worth double-checking as ingredients can change over time.
Lotus Biscoff Cookies and Lotus Biscoff Cookie Butter spread are both produced in Lotus Bakeries Lembeke Plant in Belgium
No, it's best to store at room temperature.
😋Related recipes
More Biscoff recipes you might like!
- Biscoff Tiffin
- Chocolate Biscoff Cookies
- Biscoff Flapjacks
- Biscoff Mug Cake
- Biscoff Blondies
- Mini Biscoff Cheesecakes
More delicious muffin recipes from the Effortless Foodie kitchen!
Recipe
Easy Biscoff Muffins
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We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
- Wooden Spoon
- 12 Hole Muffin Tin
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of 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.
- Put the caster sugar, plain flour, bicarbonate of soda, salt, and cinnamon in a large mixing bowl.140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda, ¼ teaspoon Salt, 1 teaspoon Cinnamon
- In a large jug whisk together the melted butter, softened Biscoff spread, eggs and yogurt. Pour into the dry ingredients, add the vanilla extract and mix gently to combine.100 g Butter, 40 g Biscoff Spread, 2 Eggs, 1 teaspoon Vanilla Extract, 100 ml Plain Yogurt
- Spoon half the muffin batter equally between the 12 muffin cases.
- Place ½ teaspoon of biscoff spread into each muffin case.6 teaspoon Biscoff Spread
- Spoon in the remaining muffin batter on top and bake for 18 minutes.
- When cool, place the biscoff spread for the topping in a piping bag with a large nozzle and pipe the biscoff spread onto the top of each muffin. Alternatively, you can just dollop a tablespoon of biscoff spread onto each muffin.12 tablespoon Biscoff Spread
- Top with a biscoff sandwich biscuit.12 Biscoff Sandwich Cookies
Notes
- Make sure all of your ingredients are at room temperature before starting the recipe. If you keep your jar of biscoff spread in the fridge (why do you do this?!), make sure you take it out in plenty of time.
- Don't over-mix the muffin batter. Over mixing causes muffins to be tough and rubbery. You want light and fluffy muffins, so fold and mix gently.
- Add a handful of chocolate chips to the muffin batter before baking.
- Make the muffins chocolatey by replacing 25g of the plain flour with cocoa powder.
- For extra naughtiness, drizzle melted biscoff spread over the muffins before serving.
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Kay
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
Ohhh I love biscoff spread and these muffins look divine! Love how you topped them too!
Cathleen
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
These look amazing! I love the cookies and can't wait to try it in muffin form
Neli Howard
Omg… These muffins are calling my name! Anything that says biscoff and muffins is a instant winner!
Anjali
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
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
My family loves biscoff cookies and these muffins turn out so delicious! Definitely making these again!
Dannii
I love anything with biscoff, so this sounds amazing to me. Really easy to make too.
Alison
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!