If you’re already obsessed with Biscoff cookies or that creamy cookie butter spread, these Biscoff Muffins are going to be your new favorite treat.
They’re soft, fluffy, and packed with that caramelized, spiced cookie flavor in every single bite.
Plus, they’re super easy to whip up—no mixer needed.
Just a bowl, a spoon, and your craving for something ridiculously good.
Why I Love This Recipe
The first time I made these, I had a half jar of Biscoff spread sitting in my pantry and a craving for something bakery-style. I threw this together and didn’t expect them to turn out as perfect as they did. Ever since, this recipe has become a regular bake in my kitchen.
- You don’t need a mixer—just a spoon and a bowl
- The muffins are soft and fluffy, never dry
- They’ve got actual cookie crumbs inside and on top
- Perfect for sharing (or not sharing at all)
What You’ll Need
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) brown sugar, packed
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¾ cup (180ml) whole milk
- ½ cup (120ml) neutral oil (canola or vegetable)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120g) Biscoff spread, slightly melted
- ½ cup (60g) crushed Biscoff cookies (for batter)
- ¼ cup (30g) crushed Biscoff cookies (for topping)
- 2 tbsp Biscoff spread (for drizzling on top, optional)
Pro Tips
- Warm the Biscoff spread for 10 seconds in the microwave so it mixes in easily
- Don’t overmix the batter—just stir until everything’s combined
- Use paper muffin liners for easy cleanup
- Let muffins cool in the pan for 5 minutes before removing
- Add a drizzle of warm Biscoff on top for that bakery-style finish
Tools Required
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Ice cream scoop or spoon (for scooping batter)
- Muffin tin
- Paper muffin liners
- Small bowl for melted Biscoff
Substitutions and Variations
- Swap canola oil for melted butter for a richer flavor
- Use oat milk or almond milk if you’re dairy-free
- Add mini white chocolate chips for extra sweetness
- Try it with Nutella instead of Biscoff if you’re out
Make Ahead Tips
You can make the batter a few hours ahead and store it covered in the fridge. Just give it a gentle stir before scooping into the muffin tin. You can also freeze baked muffins and reheat them in the microwave for 15–20 seconds.
Recipe and Instructions (Makes 12 Muffins, Ready in 30 Minutes)
Step 1: Mix dry ingredients
In a large bowl, whisk together 1 ¾ cups all-purpose flour, ½ cup brown sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon until well combined.
Step 2: Mix wet ingredients
In another bowl, whisk together ¾ cup whole milk, ½ cup oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
Step 3: Combine wet and dry
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix—it’s okay if it’s a little lumpy.
Step 4: Add melted Biscoff and crushed cookies
Add ½ cup melted Biscoff spread and ½ cup crushed Biscoff cookies to the batter and fold gently until swirled through.
Step 5: Fill the muffin tin
Line a 12-cup muffin tin with paper liners. Use a scoop to divide the batter evenly between the cups. Sprinkle the remaining ¼ cup crushed Biscoff cookies on top.
Step 6: Bake
Bake at 375°F (190°C) for 18–20 minutes or until golden brown and a toothpick comes out clean.
Step 7: Cool and drizzle
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Optional: Warm 2 tbsp Biscoff spread and drizzle over the tops before serving.
Leftovers and Storage
Store in an airtight container at room temp for up to 3 days. You can also freeze them (wrap individually) and microwave for 15–20 seconds to reheat.
Why This Recipe Works (Quick Science)
- Biscoff spread is made with oils and sugar, so it blends smoothly into the batter for added moisture
- Oil (instead of butter) keeps the muffins light and tender
- Brown sugar helps the muffins stay soft and adds a deeper caramel note that complements the Biscoff flavor
Common Mistakes
- Overmixing the batter makes muffins dense—mix until just combined
- Not melting the Biscoff before adding it can cause thick lumps in your batter
- Overbaking can dry them out—check at 18 minutes
- Using paper liners without spraying them can make the muffins stick—use nonstick liners or lightly grease
What to Serve With
- A hot cup of coffee or chai
- A cold glass of milk
- A scoop of vanilla ice cream if you want dessert vibes
- A dollop of Greek yogurt on the side for balance
FAQ
Can I use crunchy Biscoff spread?
Yep! It adds extra texture.
Can I make them gluten-free?
Try using a 1:1 gluten-free flour blend. Texture might vary slightly.
Can I double the recipe?
Absolutely. Just bake in two muffin tins or in batches.
Do I need to swirl the Biscoff?
It’s totally up to you. You can swirl it in or fully mix it through.
Final Thoughts
If you’ve got a jar of Biscoff and a muffin tin, this is your sign to make these muffins today. They’re cozy, easy, and just the right amount of sweet. Try them out and leave a comment with how yours turned out—or any questions you’ve got. I’d love to hear!
