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Biscoff Muffins

Mouthwatering Biscoff Muffins for Your Perfect Snack Fix

Delight in Biscoff Muffins that blend the iconic flavors of Biscoff cookies with a fluffy texture, perfect for any snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs Use at room temperature for better mixing
  • 3/4 cup Brown Sugar Can be replaced with coconut sugar for a richer taste
  • 1/2 cup Canola Oil Alternatives include vegetable oil or melted coconut oil
  • 1 cup Buttermilk Substitute with dairy-free milk mixed with 1/2 tablespoon of lemon juice or vinegar for a dairy-free option
  • 1/2 cup Biscoff Spread Can be replaced with any cookie butter
  • 1 teaspoon Vanilla Extract Optional but recommended for depth
  • 2 cups Self-Rising Flour For homemade, mix all-purpose flour with baking powder and salt
  • 1 teaspoon Speculoos Spices May substitute with pumpkin pie spice or cinnamon if unavailable
  • 1/2 cup Biscoff Cookies Optional for extra texture inside the batter
For the Swirl
  • 1/4 cup Additional Biscoff Spread Use melted to drizzle on top

Equipment

  • Muffin tray
  • Mixing bowl
  • Whisk
  • sifter
  • Spoon or Ladle

Method
 

Step-by-Step Instructions for Lotus Biscoff Muffins
  1. Preheat your oven to 180°C (350°F) and prepare a muffin tray by lining it with paper liners or greasing it.
  2. Melt about half of the Biscoff spread in a microwave-safe bowl for 20-30 seconds until smooth.
  3. In a large mixing bowl, whisk together the eggs and brown sugar until bubbly and airy, about 2-3 minutes. Add the canola oil, buttermilk, melted Biscoff spread, and vanilla extract, stirring until fully combined.
  4. Sift the self-rising flour and Speculoos spices into the bowl, gently folding them into the wet mixture until no dry flour remains.
  5. If desired, fold in crushed Biscoff cookies for extra texture, ensuring even distribution throughout the batter.
  6. Fill each muffin cup about two-thirds full with the batter, and drizzle the remaining melted Biscoff spread over the top, swirling it into the batter.
  7. Bake for 18-20 minutes until the tops are golden brown and a toothpick comes out clean.
  8. Cool the muffins in the tray for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

Using room temperature eggs and avoiding overmixing are key factors for fluffy muffins. Customize with chocolate chips or nuts as desired, but in moderation.

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