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–+ servings
Biscoff muffin on a cooling rack.
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5 from 11 votes

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.
Course Cake
Cuisine British
Prep Time 6 minutes
Cook Time 18 minutes
Total Time 24 minutes
Servings 12
Calories 352kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Biscoff Muffins Recipe
Amount per Serving
Calories
352
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
28
mg
9
%
Sodium
 
197
mg
9
%
Potassium
 
59
mg
2
%
Carbohydrates
 
47
g
16
%
Fiber
 
1
g
4
%
Sugar
 
24
g
27
%
Protein
 
6
g
12
%
Vitamin A
 
53
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
32
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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