Biscoff Muffins with Streusel Topping and Biscoff Drizzle Recipe
Introduction
Indulge in delicious Biscoff Muffins that combine rich caramel flavors with a crunchy streusel topping. Perfect for breakfast, brunch, or a cozy snack, these muffins bring warmth and comfort to any occasion.
Ingredients
- For the Muffins
- 2 large Eggs, at room temperature
- 3/4 cup Brown Sugar
- 1/2 cup Canola Oil
- 1/2 cup Buttermilk
- 1/2 cup Biscoff Spread
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 1 teaspoon Cinnamon
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Biscoff Cookies, crushed (optional)
- For the Streusel Topping
- 1/2 cup All-purpose Flour
- 1/4 cup Light Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/4 cup Biscoff Spread
- For the Drizzle (optional)
- 1/4 cup Biscoff Spread
Instructions
- Step 1: Prepare the streusel topping by melting the Biscoff spread in a microwave-safe bowl until gooey. Let it cool completely. In a separate bowl, combine flour, light brown sugar, and cinnamon. Stir in the cooled Biscoff spread until the mixture is crumbly. Refrigerate to firm up while you make the muffin batter.
- Step 2: Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners. Melt the Biscoff spread again for about 30 seconds. In a medium bowl, whisk the eggs and vanilla extract until bubbly. Add the brown sugar and whisk until fluffy, then mix in the canola oil, buttermilk, and melted Biscoff spread.
- Step 3: If using, fold crushed Biscoff cookies into the wet mixture. In another bowl, sift together the flour, cinnamon, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture gently until just combined; avoid overmixing.
- Step 4: Spoon the batter into the muffin cups, filling each about two-thirds full. Remove the chilled streusel from the fridge, break it up with your fingers, and sprinkle generously over each muffin cup.
- Step 5: Bake for 17 to 20 minutes until the muffins are golden brown and spring back when lightly touched. Let them cool in the pan for 5 to 10 minutes before transferring to a wire rack.
- Step 6: For an optional finishing touch, melt extra Biscoff spread and drizzle it over the warm muffins just before serving.
Tips & Variations
- Use room temperature eggs for better mixing and fluffier muffins.
- Mix dry and wet ingredients just until combined to avoid dense muffins.
- Chill the streusel topping to ensure a crumbly texture.
- Substitute gluten-free flour to make this recipe gluten-free.
- Try adding 1/2 cup chopped nuts or chocolate chips for extra texture.
- Add a pinch of nutmeg or cardamom for a spiced twist.
- Prepare batter and streusel in advance for easier baking later.
Storage
Store cooled Biscoff Muffins in an airtight container in the refrigerator for up to 3 days to keep them moist and fresh. For longer storage, freeze muffins individually wrapped in plastic wrap inside a zip-top bag for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in the microwave for 15-20 seconds or in a 350°F oven for 5 minutes. If muffins are drizzled with Biscoff spread, store them separately to preserve the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What should I look for when selecting Biscoff Spread?
Choose a Biscoff spread with a creamy texture and rich color, without any separation or dark spots. Fresh spread delivers the best flavor and consistency for muffins.
Can I freeze Biscoff Muffins, and how do I reheat them?
Yes! Wrap each muffin individually in plastic wrap, then place in a zip-top bag. Freeze for up to 3 months. To enjoy, thaw overnight in the fridge and reheat in the microwave for 15-20 seconds or in a 350°F oven for about 5 minutes.
PrintBiscoff Muffins with Streusel Topping and Biscoff Drizzle Recipe
Indulge in comforting and delicious Biscoff Muffins featuring the caramel-rich flavor of Biscoff spread, a crunchy streusel topping, and optional cookie crunch. Perfect for breakfast, brunch, or a cozy treat, these muffins combine tender crumb, warm cinnamon notes, and a delightful texture contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
Ingredients
For the Muffins
- 2 large Eggs, at room temperature
- 3/4 cup Brown Sugar
- 1/2 cup Canola Oil
- 1/2 cup Buttermilk
- 1/2 cup Biscoff Spread
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 1 teaspoon Cinnamon
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Biscoff Cookies, optional, crushed
For the Streusel Topping
- 1/2 cup All-purpose Flour
- 1/4 cup Light Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/4 cup Biscoff Spread
For the Drizzle (Optional)
- 1/4 cup Biscoff Spread
Instructions
- Prepare the Streusel: Melt 1/4 cup Biscoff spread in a microwave-safe bowl until gooey, then allow it to cool completely. In a separate bowl, mix 1/2 cup flour, 1/4 cup light brown sugar, and 1/2 teaspoon cinnamon. Stir the cooled Biscoff spread into the dry ingredients until crumbly. Refrigerate the streusel mixture to firm up while preparing the batter.
- Make the Muffin Batter: Melt 1/2 cup Biscoff spread again for about 30 seconds. Preheat the oven to 350°F (175°C) and line a muffin tray with paper liners. In a medium bowl, whisk the 2 eggs and 1 teaspoon vanilla extract until bubbly, then mix in 3/4 cup brown sugar until fluffy. Add 1/2 cup canola oil, 1/2 cup buttermilk, and the melted Biscoff spread; mix until combined.
- Mix Dry Ingredients and Combine: Optionally fold in the crushed Biscoff cookies. In another bowl, sift together 2 cups all-purpose flour, 1 teaspoon cinnamon, 1 tablespoon baking powder, and 1/2 teaspoon salt. Gradually add the dry mixture to the wet ingredients, folding gently just until combined to avoid overmixing.
- Fill Muffin Pan: Scoop the batter into the prepared muffin cups, filling each about two-thirds full. Retrieve the chilled streusel topping and crumble it over each muffin generously.
- Bake to Perfection: Bake in the preheated oven for 17-20 minutes or until the muffin tops turn golden brown and spring back lightly when touched. Cool the muffins in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Add Optional Drizzle: If desired, melt an additional 1/4 cup Biscoff spread until liquid and drizzle over the cooled or warm muffins to add an extra layer of sweetness and flavor. Serve warm and enjoy!
Notes
- Store muffins in an airtight container in the refrigerator for up to 3 days or freeze individually wrapped for up to 3 months to maintain freshness.
- Allow refrigerated batter and streusel to come back to room temperature before baking for best texture.
- Room temperature eggs and buttermilk ensure better muffin texture and fluffiness.
- Do not overmix the batter to avoid dense, tough muffins.
- You may sprinkle additional cinnamon on top for extra aroma.
- For gluten-free adaptation, substitute all-purpose flour with gluten-free flour blend.
- For vegan variation, replace eggs with flaxseed meal mixed with water and use plant-based milk instead of buttermilk.
Keywords: Biscoff muffins, Biscoff spread, streusel topping, cinnamon muffins, breakfast muffins, American muffins, comfort baking, caramel-flavored muffins
