I wasn’t expecting these Biscoff Muffins to become one of my favorite muffin recipes, but after one bite, I couldn’t wait to share them with you. The warm muffins, pockets of crushed Biscoff cookies, and that final drizzle of melted cookie butter came together even better than I imagined. If you’re as obsessed with Biscoff as I am, this is one recipe you won’t want to miss.

Every muffin is soft, filled with the caramelized flavor of Biscoff cookie butter, and topped with more melted Biscoff spread and crunchy cookie crumbs. They’re perfect for breakfast, afternoon coffee breaks, or whenever you’re craving a homemade bakery-style treat. If you love Biscoff desserts, be sure to try my Biscoff Butter Cookies and Biscoff Banana Bread Cookies.

Biscoff Muffins Recipe

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These Biscoff Muffins are soft, fluffy, and packed with the rich caramelized flavor of Biscoff cookie butter and crushed Biscoff cookies. Finished with melted cookie butter and a sprinkle of cookie crumbs, they're an easy bakery-style treat that's perfect for any time of day.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling Time: 20 minutes mins

Total Time 1 hour hr

Servings: 12 Muffins

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Biscoff Muffins

• 2 cups 240 g self-rising flour
• ¾ cup 150 g light brown sugar
• 1 cup 240 ml milk
• ½ cup 120 ml vegetable or canola oil
• ⅓ cup 100 g Biscoff cookie butter spread, melted
• ½ teaspoon 2.5 ml vanilla extract
• 1 large egg
• 6 Biscoff cookies crushed

For Topping

• 2 tablespoons 30 g Biscoff cookie butter spread, melted
• 2 Biscoff cookies finely crushed (for topping)

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Muffin Pan
• Paper muffin liners
• Piping bag
• Wire cooling rack

Method

 

1. In a large mixing bowl, whisk together the vegetable oil and egg until well combined.
   
2. Add the light brown sugar and vanilla extract, then whisk until smooth.
   
3. Pour in the milk and whisk until fully incorporated.
   
4. Add the melted Biscoff cookie butter spread and mix until smooth.
   
5. Add the self-rising flour and mix until just combined. Do not overmix.
   
6. Crush the Biscoff cookies and gently fold most of them into the batter, reserving some for the topping.
   
7. Divide the batter evenly among the paper-lined muffin cups.
   
8. Bake at 375°F (190°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
   
9. Transfer the melted Biscoff cookie butter to a piping bag.
10. Spread a little more melted Biscoff cookie butter over the top of each muffin.
    
11. Sprinkle the remaining crushed Biscoff cookies over the tops.
    
12. The Biscoff Muffins are ready to serve.
    

Nutrition

Calories: 330kcalCarbohydrates: 42gProtein: 5gFat: 16gSaturated Fat: 4gCholesterol: 18mgSodium: 240mgPotassium: 95mgFiber: 1gSugar: 22gCalcium: 90mgIron: 2mg

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Bake Biscoff muffins with me!

These Biscoff Muffins are proof that a few simple ingredients can create a bakery-style treat that’s hard to resist. From the soft muffin packed with crushed Biscoff cookies to the smooth cookie butter topping, every bite is full of that signature caramelized flavor. Keep this recipe handy for weekends, celebrations, or anytime you’re looking for a homemade bake that’s guaranteed to disappear quickly.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.