Easy Biscoff Muffins Recipe
This easy Biscoff muffins recipe makes soft, fluffy Lotus Biscoff muffins with a hidden cookie butter centre. Delicious caramelised biscuit muffins perfect for bake sales, afternoon tea, or a sweet treat.
Servings 12
Calories 352kcal
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Equipment
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.
Nutritional Information (Approximate)
Calories: 352kcal | Carbohydrates: 47g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 197mg | Potassium: 59mg | Fiber: 1g | Sugar: 24g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
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