These super quick and easy Lotus Biscoff Muffins are a delicious little treat that is perfect for breakfast, tea time or a sweet snack. They are packed with Biscoff Spread, crushed Biscoff cookies and Speculoos spices.
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Why we love this recipe
If you love the flavour of Biscoff (or Speculoos as they are traditionally called in my home-country of Belgium), you are going to love these Biscoff Muffins! Just like these Biscoff Cupcakes and Biscoff Donuts, they make the perfect sweet snack to enjoy for morning and afternoon tea, as a dessert or even for breakfast.
The light and fluffy sponge is made with biscoff cookie butter and speculoos spices - and we are adding a fun cookie butter swirl on top of the muffins for even more flavour.
These mini cookie butter cakes are super quick and easy to make in one bowl only. No electric or stand mixer needed!
Love Biscoff? Try one of these 12 Delicious Recipes with Biscoff Spread!
Ingredients
The muffins are made from 7 simple ingredients, with the optional addition of another two.
Scroll down to recipe card below for all quantities
- Brown Sugar: you can use either light brown sugar or dark brown sugar. It can be substituted with white caster sugar but the brown sugar adds a delicious caramelised taste to the muffins.
- Oil: I used Canola Oil but you can use your preferred flavour-neutral vegetable oil. I personally like to use oil to make muffin rather than butter as it gives them a super light and moist texture. If preferred, you can substitute it with melted unsalted butter.
- Buttermilk: the secret ingredient to get a super light, fluffy and moist crumb! See FAQs section below to make your own Buttermilk at home.
- Biscoff Spread: or any brand of cookie butter / speculoos spread. You will need to slightly melt it in the microwave so that it's not too dense when you mix it with the other ingredients.
- Self-Rising Flour: the easiest type of flour to make muffins. If you don't have this type of flour, you can replace it with Plain / All-Purpose Flour with the addition of Baking Powder and Salt (see FAQs section below for exact quantities).
- Spices: I used a Speculoos Spice Mix to create a deep, spicy flavour. It is not the easiest type of spice mix to find though, so if you don't have any, you can replace it with Cinnamon (though the flavours won't be as deep) or preferably Mixed Spice.
Optionally, you can also add some crushed Biscoff biscuits crumbs (or any brand of Speculoos Cookies) inside the muffin batter for a fun added crunch.
How to make Cookie Butter Cakes step-by-step
To make the biscoff muffins, follow these simple instructions:
- Preheat your oven on 180 degree Celsius or 350 degree Fahrenheit. Prepare a muffin tray with paper liners.
- Before starting to make the muffins, lightly melt the Biscoff Spread in the microwave. Set it aside to cool down.
- Photo 1: In a large bowl, whisk together the Eggs and Brown Sugar for a couple of minutes or until the mixture is foamy / bubbly.
- Photo 2: Add the rest of the wet ingredients (Oil, Buttermilk, Biscoff Spread and Vanilla) and stir until combined.
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- Photo 3: Sift in the Dry Ingredients (Self-Rising Flour and Spice Mix).
- Photo 4: Gently whisk until you get a thick, shiny batter. Stop mixing as soon as the flour has been incorporated to avoid getting a tougher texture in the muffins.
- Photo 5: optionally, crush some Biscoff Cookies and gently fold them into the batter to add some crunch to the muffins.
- Photo 6: Scoop the muffin mixture into the prepared muffin pan. You should fill the liners to about 2/3 of their heights.
For the Biscoff swirl (optional):
- Photo 7: melt the biscoff spread until very liquid and fluid. Drizzle a dollop of it over each muffin. I used about half tablespoons of spread per muffins - but you can add as much or as little as you want.
- Photo 8: Using a skewer, toothpick or small knife, swirl the cookie butter into the muffin batter.
- Place in the preheated oven and bake for 18 to 20 minutes or until a toothpick comes out clean.
- Put on a wire rack to cool down completely.
Recipe FAQs
Biscoff - aka Speculoos - are traditional Belgian Cookies made from a Sugar Beet Brown Sugar ("vergeois brune" in French) and a mix of Spices.
Biscoff Spread or Cookie Butter is a spread made from the crushed Speculoos Cookies and Oil. It has a similar consistency to peanut butter but has a sweet, slightly spicy flavour.
To substitute the Self-Rising Flour with homemade self-rising flour, simply use the same quantity of Plain / All-Purpose Flour and add 1 1/2 teaspoon of Baking Powder and 1/4 teaspoon Salt.
Place 120ml (1/2 cup) your choice of milk (whole milk / full cream milk or a plant-based milk to make these muffins dairy-free) in a jug and add 1/2 tablespoon of either Lemon Juice or White Vinegar. Mix then set aside for 5 minutes or until the milk like it has started to curdle.
The only dairy ingredient is the Buttermilk. To make those muffins dairy-free, simply use a dairy-free Buttermilk or make your own Buttermilk with a plant-based milk.
Tips & Tricks
- For even more Biscoff flavours, fill half of the muffin pan with the batter and drizzle it with melted biscoff spread. Top with the rest of the batter and finish with the biscoff swirl.
- The addition of crushed biscoff cookies is optional here. For a similar texture without the cookies, use a Crunchy Biscoff Spread instead of the smooth one. You could also add a biscoff biscuit crumble topping over the muffins before baking them!
- Flavour variation: are you after something a bit different? Add some dark or white chocolate chips to the muffin batter or replace one tablespoon of the flour with some Cocoa Powder!
Storing & Freezing
These biscoff muffins can be kept at room temperature in an airtight container for up to three days. To insure they remain fresh, line the bottom of the container with a paper towel that will absorb any extra moisture.
The muffins can be frozen too, well wrapped in a layer of plastic wrap and one layer of aluminium foil. To thaw, leave at room temperature for a few hours or re-heat in the microwave for 30 seconds to a minute.
More Biscoff Recipes
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Recipe
Biscoff Muffins
Ingredients
- 2 Eggs - medium size, at room temperature
- 75 gr (1/3 cup) Brown Sugar
- 80 ml (1/3 cup) Canola Oil
- 120 ml (1/2 cup) Buttermilk
- 120 ml (1/2 cup) Biscoff Spread - melted
- 1 1/2 teaspoon Vanilla Extract
- 225 gr (1 1/2 cup) Self-Rising Flour
- 1/2 teaspoon Speculoos Spices - (see notes for substitute)
- 4 Biscoff Cookies - crushed - optional
- 30 ml (2 tablespoons) Biscoff Spread - for the swirl - optional
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
- Before starting to make the muffins, lightly melt the Biscoff Spread in the microwave. Set it aside to cool down.
- Preheat your oven on 180 degree Celsius or 350 degree Fahrenheit. Prepare a muffin tray with paper liners.
- In a large bowl, whisk together the Eggs and Brown Sugar for a couple of minutes or until the mixture is bubbly. Mix in the Oil, Buttermilk, Biscoff Spread and Vanilla.
- Sift in theSelf-Rising Flour and Speculoos Spices (see notes below for substitute). Mix until just combined (See note 1).
- Optionally, crush the Biscoff Cookies and gently fold them into the batter.
- Scoop the mixture into the prepared muffin pan, filling about 2/3 of their heights.
- Optionally, melt the biscoff spread for the swirl until very liquid and fluid. Drizzle a little bit of it over each muffin (see note 2) and swirl it into the muffin batter using a skewer or toothpick.
- Bake for 18 to 20 minutes or until a toothpick comes out clean. Place on a cooling rack to cool down completely.
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Notes
- Speculoos Spices: a mix of spices used to make the Belgian Speculoos Cookies. It can be substituted with Cinnamon (although the flavours won't be as deep) or preferably Mixed Spice.
- Self-Rising Flour: can be substituted with the same quantity of Plain / All-Purpose Flour with the addition of 1 1/2 teaspoon of Baking Powder and 1/4 teaspoon of Salt.
- Buttermilk: to make your own buttermilk, mix together 120 ml (1/2 cup) of your choice of milk (full cream / whole milk or dairy-free alternative) and 1/2 tablespoon of lemon juice or white vinegar. Set aside for 5 to 10 minutes or until the milk has started to curdle before using.
- Make sure to stop mixing as soon as the flour has been incorporated to avoid getting a tougher texture in the muffins.
- I used about half a teaspoon of spread per muffins - but you can add as much or as little as you want.
