Okay, so if you don’t know by now I am absolutely obsessed with Biscoff and it has been a little while since my last Biscoff recipe so I introduce to you Biscoff Muffins.
These Biscoff Muffins are made similarly to my White Chocolate & Strawberry Muffins except they have a soft Biscoff centre and are made using light brown sugar to give them a lovely caramelly taste and also a hint of cinnamon too.
What I love about these muffins is that they are so easy to customise. You can literally use any biscuit or chocolate bar. I will include in the alternatives section below some instructions if you want to make these muffins good old vanilla or chocolate.
Before you start Baking
So, before you start baking there are a couple of things I would recommend doing just so you don’t need to worry about doing them after your muffin batter is ready.
Around half an hour before you start baking you need to scoop heaped teaspoonfuls of Biscoff spread onto a lined baking tray and pop them in the freezer. I made 14 blobs of Biscoff just in case (I did end up eating them!) and evenly spaced them out on the baking tray. Doing this makes it so much easier to add the Biscoff to the centre of the muffins.
When your Biscoff is frozen and you are ready to start baking first off I would always preheat the oven. This ensures that the muffins bake at the correct temperature and for food safety is very important too. It ensures that your muffins aren’t in the ‘danger zone’ (the temperatures where bacteria can multiply) for longer than they need to be.
Next, I would recommend adding your muffin cases to your muffin tray. This again, just saves a bit of time and gets those yummy muffins in the oven as quick as possible after you have made the batter. I used these tulip muffin cases from Iced Jems.
To make these muffins add the oil, milk, eggs and vanilla to a large bowl or jug and mix until fully combined. I used light brown sugar in these muffins because I think it gives them such a lovely caramelly taste just like the famous Lotus Biscuits you don’t need to do this though. You could just use caster sugar if you prefer. In a separate bowl add the flour, sugar, cinnamon, and mix until combined. Now add the wet ingredients to the dry ingredients and whisk until the mixture is smooth.
Fold through the white chocolate chips until they are evenly distributed. Everyone has different ways to fold but I prefer to go around the sides of the bowl and fold the mixture in on itself and then cut through the middle again folding it in on itself.
Spoon half the mixture into your muffin liners. Add one dollop of the frozen Biscoff to the centre and add the remaining muffin mixture on top. Make sure the Biscoff spread is completely hidden.
Finally bake in the oven for 25-30 minutes. Once they are baked I leave them to cool fully in the muffin tray.
Like with my White Chocolate & Strawberry Muffins I went for quite a simple decoration. I added the Biscoff spread to a heatproof bowl and warm slightly in the microwave for 10 seconds. You don’t want to melt the Biscoff you just want to soften it so it is easier to add to the top of the muffins.
I added a tablespoon of Biscoff to the top of the muffins and finished them off with a Biscoff biscuit.
To make these vanilla muffins just replace the light brown sugar with caster sugar.
If you want to make these chocolate replace 25g of self-raising flour with cocoa powder.
For these muffins you can use any kind of chocolate chips you fancy I just love the combination of white chocolate and the caramelly taste of Biscoff.
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For the Muffins
- 12 tbsp Biscoff Spread
- 150 ml Vegetable Oil
- 150 ml Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 275 g Self-Raising Flour
- 175 g Light Brown Sugar
- 1 tsp Cinnamon
- 100 g White Chocolate Chips
For the Decoration
- 12 tbsp Biscoff Spread
- Lotus Biscoff Biscuits
Before You Start Baking
- Line a baking tray with greaseproof paper and carefully spoon the Biscoff spread onto the tray. Make sure the spread is evenly spaced and pop in the freezer for 30 minutes.
To Make the Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour, sugar and cinnamon and mix until fully combined.
- Add the wet ingredients into the dry ingredients and whisk until the mixture is smooth and combined.
- Fold through the white chocolate chips until they are evenly distributed.
- Spoon half the mixture into the bottom of your muffin liners.
- Add your dollops of Biscoff to the centre of each muffin.
- Spoon the remaining mixture over the top of the muffins ensuring that the Biscoff is completely covered.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool fully in the muffin tray.
- Add the Biscoff Spread to a heatproof bowl and pop in the microwave for 10 seconds to soften it. Add 1tsbsp to the top of each Muffin and add a Biscoff biscuit to the top.
If you do have any questions about these Biscoff Muffins or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.