Easy Biscoff Muffins with Lotus Biscoff Spread
Easy Biscoff Muffins with Lotus Biscoff Cookie Spread
If you love Biscoff cookies as much as I do, then you will love these Biscoff muffins! They are made with a ton of Lotus Biscoff Cookie Butter and are full of mini chocolate chips, because Biscoff with Chocolate is easily one of my favorite flavor combinations! Biscoff cookie butter pairs so well with chocolate with its notes of gingerbread, caramel, and cinnamon, making these the perfect muffins to bake on a cozy day. These Biscoff muffins are extra fluffy from the Greek Yogurt that I whip into the batter. The Greek Yogurt adds just a touch of tang, but makes these muffins fluffy and light. Pairing Biscoff with chocolate is a great way to celebrate the holiday spirit or to enjoy a delicious baked treat any time of year. I hope you give these Biscoff muffins a try and love them as much as I do!
Common Questions For Biscoff Muffins:
What is Biscoff Spread and What Does It Taste Like?
Biscoff Spread is a spread made to taste like Biscoff Cookies. Biscoff cookie spread has a similar consistency to smooth peanut butter but perhaps a little more indulgent.
Biscoff spread tastes like a mix of caramel, gingerbread, and touch of cinnamon. It is extremely delicious and if you have every received Biscoff cookies on an airplane then you can imagine how tasty a cookie butter spread would be. In this recipe I pair Biscoff with chocolate by pairing the Biscoff Cookie butter with cocoa powder and chocolate chips.
Where Can I Buy Biscoff Cookie Butter?
In this recipe I use Lotus brand Biscoff cookie butter. You can purchase Biscoff spread at most grocery stores from the peanut butter section or order it online. I usually find my Biscoff Cookie Butter at Target.
If you can not find Biscoff Spread, you can purchase any brand of Speculoos butter or just substitute in peanut butter.
Is Biscoff Cookie Butter The Same As Speculoos?
Biscoff cookie spread and Speculoos cookie butter are essentially the same thing. Biscoff is made my a specific company and sold by Lotus Brand. Speculoos refers to the generic term for cookie butter and can be made my any brand.
What Does the Greek Yogurt Do In Biscoff Muffins?
Greek Yogurt adds flavor to your cakes, helps stabilize, and the acid reacts with the baking powder to give extra lift. I bake with full fat Greek Yogurt because the extra fat will also help add a certain richness to your cake that a skim or 2% yogurt will not add. You can not taste the Greek Yogurt but it does add depth and just a little tang to the Biscoff muffins that is so good.
Baking with Biscoff Cookie Butters means there is a lot of fat introduced to the batter. The Greek Yogurt helps add moisture and lift without weighing down the Biscoff muffins.
Feel free to check out my Blueberry Coffee Cake Made With Greek Yogurt and My Upside Down Peach Cake! Both these desserts are made with Greek Yogurt.
Ingredients For Easy Biscoff Muffins:
Recipe for Biscoff Muffins Made With Mini Chocolate Chips
- 1 cup Biscoff Cookie Butter You can also use Speculoos Cookie butter spread.
- 2 Tbs unsalted butter The butter is mixed with the Cookie butter to help soten and liquify the cookie butter before blending with the other ingredients.
- 2 eggs The eggs help stabalize the muffins
- 1/2 cup maple syrup The maple syrup not only sweetens the muffins but adds liquid.
- 1/2 cup Greek Yogurt You can also use sourcream in place of Greek Yogurt. Greek Yogurt adds tang and flavor and is my preferred ingredient here.
- 2 tsp vanilla extract The vanilla helps add flavor and depth.
- 1/2 tsp instant coffee The coffee is optional, but helps enhance the chocolate flavor.
- 1 cup all purpose flour
- 2 Tbs Cocoa Powder I have used dark cocoa powder and normal cocoa powder. Both give a nice chocolate note to the muffins!
- 1 tsp baking powder
- 1/4 tsp baking soda If you are baking above 5000 feet, I recommend decreasing your baking soday to 1/8 tsp.
- 3/4 tsp salt Salt helps balance all the sweet!
- 3/4 cup mini chocolate chips, to taste and you can feel free to use normal chocolate chips or leave these out completely.
Notes and Tips For Biscoff Muffins:
Room temperature or close to room temperature ingredients work best here. I recommend measuring out the Greek Yogurt and letting it sit on the counter for about 30 minutes minimum before baking along with the eggs.
When your eggs and Greek Yogurt on not too chilled, they mix better with the butter and Biscoff Butter Spread. by not clumping with the butter and forming cold bits in the muffin batter.
This recipe is easily scalable. If you are only baking for 2, I recommend cutting this recipe in half. The half batch of Biscoff muffin batter will make 4-5 muffins.
I top my biscoff muffins with extra mini chocolate chips prior to going into the oven! This adds texture and extra chocolate flavor. I think the Biscoff cookie butter with the chocolate from the cocoa powder and the chocolate chips makes these Biscoff muffins sweet and delicious!
Details and Directions For Biscoff Muffins with Biscoff Cookie Butter:
Mix the Muffin Batter
Preheat the oven to 375F
Melt your butter and add it to a large mixing bowl.
Add in the Biscoff Cookie Butter. Using a Stand mixer or hand held mixer, mix the butter and Cookie butter together until smooth and uniform, about 20 seconds.
Add in the eggs, Greek Yogurt, maple syrup and vanilla. Mix on medium to high until the mixture is uniform, and a little airy, about 1 minute. The mixing process here helps add air to the muffin batter. We want to add extra air to create delicious muffins. Feel free to mix an additional 30-40 seconds to make sure the batter is well aerated.
In a separate bowl, measure the flour, cocoa powder, baking powder, baking soda, salt, and instant coffee. Light stir to combine.
Add the dry to the wet 1/3 at a time and mix on low speed until just combined. Over mixing the muffins will result in a dense muffin from too much gluten development.
Add the chocolate chips, to taste, and fold into the batter with a spoon or spatula.
Bake the Biscoff Muffins
Line a cupcake or muffin tin with 8-9 muffins liners
Scoop your muffin batter into the tin and top with extra chocolate chips, if desired.
Bake at 375F for six minutes.
Turn the heat down to 350F and bake for an addition 8-9 minutes or until the tops are cracking on top and the tops have a hardened edge.
You can also insert a toothpick to see if it comes out clean or with just a few crumbs attached to it.
Remove from the oven and let cool for 5 minutes before removing to a cooling rack
Enjoy!
Easy Biscoff Muffins with Biscoff Cookie Spread
Ingredients
- 1 cup Biscoff Cookie Butter
- 2 Tbs unsalted butter
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup Greek Yogurt .
- 2 tsp vanilla extract
- 1/2 tsp instant coffee
- 1 cup all purpose flour
- 2 Tbs Cocoa Powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup mini chocolate chips
Instructions
Nutrition Facts
Calories
381Carbs
48 gFat
18 gSugar
29 gProtein
7 gNote: Nutritional information is an estimate only. Exact counts will vary based on exact ingredients used.