Making muffins with Biscoff spread and cookies is a delicious way to add some spice and sweetness to your day!
These easy Lotus Biscoff muffins are perfect for any Biscoff lover! Serve them as a simple holiday breakfast, alongside a cup of tea or coffee.
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If you’re familiar with Biscoff cookies, you know what a delight they are.
Lotus Biscoff cookies are a brand of Belgian speculoos cookies that are warmly spiced and lightly sweet.
The name Biscoff refers to the “biscuit” (AKA cookie) and “coffee,” since many people like to enjoy their Biscoff biscuit with a cup of coffee.
Eventually, cookie butter came on the scene, which is a spread that features all of the flavors of the speculoos spice cookies. It’s completely decadent.
But beyond eating the cookies themselves or enjoying the spread, there are SO many things you can make with Biscoff goodies, including Biscoff fudge, Biscoff blondies, and these Biscoff muffins!
These light and fluffy muffins have the most amazing caramel and cinnamon taste thanks to both Biscoff spread and cookies.
The muffin batter is flavored with Biscoff spread, with chopped Biscoff cookies stirred through the batter.
The baked muffins are then drizzled with yet more Biscoff spread, and sprinkled with finely chopped Biscoff cookies.
Talk about a decadent treat that’s perfect for the Biscoff lover!
More Delicious Treats You’ll Love:
- Stroopwafel Cake
- Golden Syrup Cake
- Scottish Shortbread
- Easy German Muffins
- Strawberry Lemon Muffins
- Pumpkin Gingerbread Muffins
How to Make Easy Lotus Biscoff Muffins
You’ll love how simple it is to make these muffins with Biscoff cookies and cookie butter. It’s an easy recipe that comes together quickly and easily.
Ingredients You’ll Need:
- Self-rising flour
- Light brown sugar
- Milk
- Oil
- Smooth Biscoff spread
- Egg
- Vanilla extract
- Biscoff cookies
How to Make It:
(Printable recipe card is located below)
Combine dry ingredients. In a large bowl, combine self-raising flour and brown sugar, whisking well.
Combine wet ingredients. In a separate mixing bowl, combine milk, oil, melted Biscoff spread, vanilla extract, and egg. Mix well to combine.
Prepare batter. Next, you’ll add the contents of the bowl of wet ingredients to the dry ingredients, stirring just until combined.
Then, add some chopped Biscoff cookies and fold into the batter gently with a wooden spoon or spatula.
Bake. Divide the batter among twelve muffin cups (you can line your muffin pan with tulip cases if you want prettier muffin cases than plain liners) in a muffin tin.
Bake at 350F for about 20 minutes, or until golden brown and a toothpick inserted in the center of the muffin comes out clean.
Cool muffins. Remove from oven and allow to cool for a few minutes in the muffin tray, then transfer to a wire rack to cool completely.
Add topping. Melt some more Biscoff cookie butter and drizzle over the cooled muffins.
Add some additional chopped pieces of Biscoff cookies on top of the muffins for a bit more crunch.
Serve and enjoy a delicious muffin for breakfast, snack, or dessert!
Notes and Adaptations:
- Leftover muffins can be stored in an airtight container at room temperature.
- You could easily turn these into Biscoff cupcakes by adding frosting to the top of each muffin, prior to drizzling with melted spread and adding the cookie crumble topping.
- Need another easy breakfast idea? Try these sausage balls made without Bisquick!
Easy Biscoff Muffins
Made with Biscoff cookies and cookie butter spread, these delicious muffins are holiday breakfast perfection!
Ingredients
- For the Muffins:
- 2 cups self-rising flour
- 3/4 cup light brown sugar
- 1 cup milk
- 1/2 cup oil (such as vegetable or canola oil)
- 1/3 cup Biscoff cookie butter spread, melted
- 1/2 tsp vanilla extract
- 1 egg
- 6 Biscoff cookies, roughly chopped
- For the Topping:
- 2 Tablespoons Biscoff cookie butter spread, melted
- 2 Biscoff cookies, finely chopped or crushed
Instructions
- Preheat the oven to 350°F. Place 12 paper liners in a 12 hole muffin tin and set aside.
- To a large mixing bowl, add the self-rising flour and brown sugar. Mix until well combined and set aside.
- To another mixing bowl add the milk, oil, melted Biscoff spread, vanilla extract, and egg. Mix until well combined.
- Add the liquid ingredients to the dry ingredients. Stir until just incorporated.
- Gently fold the chopped Biscoff cookies into the batter.
- Divide the muffin batter evenly between the liners of the prepared muffin pan.
- Bake for 20 minutes, or until lightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
- Once the muffins have cooled, drizzle with the extra melted Biscoff spread and sprinkle with the finely chopped/crushed Biscoff cookies.
Notes
- Leftovers can be stored in an airtight container at room temperature.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 300Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 20mgSodium: 332mgCarbohydrates: 37gFiber: 1gSugar: 16gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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