Easy Biscoff Muffin Recipe with White Chocolate

This is such an easy Muffin recipe, using Biscoff cookie butter as well as Biscoff cookies, to create the softest, most delicious muffins!  No mixer required -just grab a medium bowl and a whisk.

Is there anything better than warm, golden brown muffins, fresh from the oven?  I have to say I’m a sucker for my Jumbo Bakery Style Choc chip Muffins, but these muffins have been made with a delicious lotus biscuit spread and sprinkled with crushed biscuits, making them even more irresistible!  These fluffy Biscoff Muffins are for all of my biscoff lovers, with an extra dose of flavour coming from my Speculaas Spice MIx.  Add a generous sprinkling of white chocolate for the most delicious bakery style muffins that are perfect any time of the day!

Why You Will Love This Recipe

• Mix it all together in one bowl, just using a whisk and a silicone spatula
• An easy recipe, producing the most tender crumb and gorgeous golden muffin top
• Makes 12 regular muffins that will stay soft and can freeze beautifully
• They’re perfect for breakfast, afternoon tea and great in lunchboxes

Ingredients

• Biscoff Spread: (Biscoff cookie butter)  I use the smooth biscoff spread, but you could also try chunky biscoff
• Vegetable oil:  or canola oil, as it has a neutral flavour and will make these muffins moist and rich
• White and brown sugar:  a perfect combination for the ultimate flavour that’s not too deep
• Eggs:  I use large eggs at room temperature
• Vanilla extract:  always use a good quality vanilla extract or paste
• Buttermilk:  creates a lovely light texture and richer flavour.  See Substitutions below if you don’t have buttermilk
• Plain flour:  or all purpose flour gives these muffins structure
• Speculaas Spice Mix:  I make my own mix, that you can grab the recipe for here or simply use a Christmas spice blend
• Baking soda and Bicarb (baking) powder:  raising agents that also keep these muffins soft and fluffy
• White Chocolate Chips:  compliment the biscoff flavours so well

Substitutions and Additions

• Biscoff Spread:  replace with peanut butter, for a peanut butter muffin instead -maybe use milk chocolate chips as well
• Buttermilk:  if you don’t have buttermilk, try adding 1-2 teaspoons of lemon juice to regular whole milk and let it sit for a minute, to sour the milk
• Biscoff Cookies: if you’ve made my Speculaas Sugar Cookies, try using any leftovers in this recipe
• White Chocolate Chips:  Caramilk choc chips are a great addition to these Biscoff Muffins, giving them an extra caramel flavour
• Speculaas Spice Mix:  I have also used a gorgeous pumpkin pie spice I bought from Trader Joe when I was last in the USA and it’s delicious in these muffins.  You can also try a gingerbread spice mix, or just cinnamon and nutmeg if you’d prefer.

Step by Step Instructions

• Preheat oven to 215 celsius or 420 fahrenheit and line a 12 hole muffin tin with muffin papers (I use the unbleached tulip cases, but regular cupcake cases are fine)
• Place the Biscoff spread into a medium-large heatproof bowl, then microwave it for 15 seconds -you just want to soften it, not melt it.
• Now add the sugars and oil and use a balloon whisk to whisk until smooth
• Whisk in the eggs, then the buttermilk and vanilla
• In a separate bowl, combine the flour, baking soda and powder, as well as the Speculaas spice, then pour it into the bowl containing the wet ingredients.
• Use a silicone spatula to gently fold through the dry ingredients until almost combined.
• Add the white chocolate chips and fold through until just combined.
• Use a large cookie scoop to fill the muffin liners about 3/4 full.  I use 1 1/2 scoops per muffin, yielding 12 beautiful muffins
• Crush the biscoff biscuits and sprinkle the crumbs over the top of each muffin, being sure to leave some chunks in there as well
• Bake in your preheated oven for 7 minutes, then reduce the heat to 180 celsius or 350 fahrenheit and bake for another 15 minutes, until golden.  Insert a cake tester in the centre of the muffin to make sure they’re done
• Remove from the oven and allow to cool in the muffin pan, before cooling on a wire rack

Tips and Tricks

• Don’t overheat the Biscoff spread, as the ingredients should all be around room temperature to mix well
• When mixing through the flour mixture, stop before it’s fully combined, as you still need to add the chocolate.  You don’t want to overmix muffin batter, as it ends in heavy, dry muffins.
• Using a cookie scoop allows you to scoop out the batter cleanly, reducing mess.
• Keep some chunks when you crush the biscoff biscuits -you can even fold extra through with the chocolate chips if you want!

Serving Suggestions

• These Biscoff Muffins are delicious served warm, with a cup of tea!
• They make a festive holiday breakfast treat
• Turn them into mini Biscoff Muffins, to serve as part of a breakfast buffet
• Pop them into the oven again for 5 minutes, then serve your golden delicious muffins with butter

Storage

• These muffins will last for a few days, stored in an airtight container at room temperature.
• You can also individually wrap each muffin with plastic wrap and freeze them for up to 3 months.  Tip:  place a frozen muffin into your/your child’s lunchbox to help keep everything cool

Did you try this recipe?  I’d love it if you could  take a minute to leave a review or share your photos on Instagram, tagging @apple.cake.annie

I hope you enjoy these Easy Biscoff Muffins with White Chocolate as much as we do -they’ve been a huge hit with my boys!

Easy Biscoff Muffins with White Chocolate

Sandra

A easy Muffin recipe with a double dose of biscoff, to create super soft and delicious Biscoff Muffins with White Chocolate in no time.  No mixer required!

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Prep Time 5 minutes mins

Cook Time 22 minutes mins

Course Afternoon Tea, Breakfast, brunch, Christmas, Holidays, Snack

Cuisine Australian

Servings 12

Ingredients

  

1x2x3x

• 200 g Biscoff spread
• ½ cup Vegetable oil see notes
• 100 g Brown sugar
• 110 g White sugar
• 2 Eggs large, at room temp
• 1 cup Buttermilk
• 1 tsp Vanilla extract
• 312 g Plain flour
• 1 tsp Speculaas spice mix see notes
• 2 tsp Baking powder
• ½ tsp Bicarb soda (baking soda)
• 200 g White chocolate chips

Instructions

 

• Preheat oven to 215 celsius or 420 fahrenheit and line a 12 hole muffin tin with muffin papers (I use the unbleached tulip cases, but regular cupcake cases are fine)
• Place the Biscoff spread into a medium-large heatproof bowl, then microwave it for 15 seconds -you just want to soften it, not melt it.
• Now add the sugars and oil and use a balloon whisk to whisk until smooth
• Whisk in the eggs, then the buttermilk and vanilla
• In a separate bowl, combine the flour, baking soda and powder, as well as the Speculaas spice, then pour it into the bowl containing the wet ingredients.
• Use a silicone spatula to gently fold through the dry ingredients until almost combined.
• Add the white chocolate chips and fold through until just combined.
• Use a large cookie scoop to fill the muffin liners about 3/4 full.  I use 1 1/2 scoops per muffin, yielding 12 beautiful muffins
• Crush the biscoff biscuits and sprinkle the crumbs over the top of each muffin, being sure to leave some chunks in there as well
• Bake in your preheated oven for 7 minutes, then reduce the heat to 180 celsius or 350 fahrenheit and bake for another 15 minutes, until golden.  Insert a cake tester in the centre of the muffin to make sure they’re done
• Remove from the oven and allow to cool in the muffin pan, before cooling on a wire rack

Notes

Notes

• Don’t overheat the Biscoff spread, as the ingredients should all be around room temperature to mix well
• When mixing through the flour mixture, stop before it’s fully combined, as you still need to add the chocolate.  You don’t want to overmix muffin batter, as it ends in heavy, dry muffins.
• Using a cookie scoop allows you to scoop out the batter cleanly, reducing mess.
• Keep some chunks when you crush the biscoff biscuits -you can even fold extra through with the chocolate chips if you want!

Substitutions

• Buttermilk:  if you don’t have buttermilk, try adding 1-2 teaspoons of lemon juice to regular whole milk and let it sit for a minute, to sour the milk
• Biscoff Cookies: if you’ve made my Speculaas Sugar Cookies, try using any leftovers in this recipe
• White Chocolate Chips:  Caramilk choc chips are a great addition to these Biscoff Muffins, giving them an extra caramel flavour
• Speculaas Spice Mix:  I have also used a gorgeous pumpkin pie spice I bought from Trader Joe when I was last in the USA and it’s delicious in these muffins.  You can also try a Christmas spice mix, or just cinnamon and nutmeg if you’d prefer.

Keyword Biscoff, blueberry muffins, chocolate chip muffins

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