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Biscoff Muffins with Streusel Topping and Biscoff Drizzle Recipe

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★★★★★

4.7 from 98 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cookwithlea.com/biscoff-muffins-with-streusel-topping-and-biscoff-drizzle-recipe/