Tender and moist muffins with a buttery crumb topping and a cinnamon sugar swirl.
These Biscoff Coffee Cake Muffins combine the warm spiced flavor of Biscoff cookies with a tender, cinnamon-swirled coffee cake muffin. Perfect for breakfast or an afternoon treat, they're topped with a buttery crumb topping that makes every bite irresistible.
Why you'll want it now, The perfect blend of Biscoff spice and coffee cake comfort.
Why this recipe works
Using crushed Biscoff cookies in the batter and topping infuses the muffins with their signature caramelized spice flavor. A swirl of cinnamon sugar adds a classic coffee cake touch, while buttermilk keeps the muffins moist and tender.
Equipment
Muffin tin
Paper liners
Mixing bowls
Whisk
Rubber spatula
Measuring cups and spoons
How to make it
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, crushed Biscoff cookies, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined.
In a small bowl, mix together the granulated sugar and cinnamon for the swirl.
Spoon a tablespoon of batter into each muffin liner, sprinkle with a little cinnamon sugar swirl, then top with more batter until the liners are about 2/3 full.
For the crumb topping, mix together the flour, crushed Biscoff cookies, brown sugar, and melted butter until crumbly. Sprinkle evenly over the muffins.
Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these Biscoff Coffee Cake Muffins with your morning coffee or as a sweet afternoon treat. Happy baking!
How you'll know it's ready
Muffins are ready when a toothpick inserted into the center comes out clean, and the tops are golden brown.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is perfect as written. If using a convection oven, reduce the temperature by 25°F (about 15°C) and start checking for readiness a few minutes early.
Troubleshooting
If the muffins are too dense, ensure your baking powder is fresh.
For dry muffins, check your oven temperature with an oven thermometer and don't overbake.
If the crumb topping sinks, make sure the batter is thick enough to support it.
For uneven baking, rotate the muffin tin halfway through baking.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.
Make ahead
Prepare the crumb topping and cinnamon sugar swirl in advance and store separately. Assemble the muffins just before baking.
Variations
Swap Biscoff cookies with gingersnaps for a different spice profile.
Add a handful of chopped nuts to the crumb topping for extra crunch.
Drizzle with a simple glaze made from powdered sugar and milk after baking.
Frequently asked questions
Can I use regular milk instead of buttermilk?
Yes, buttermilk adds tenderness and flavor. To substitute, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
How do I crush Biscoff cookies?
Place them in a zip-top bag and crush with a rolling pin, or pulse in a food processor until fine.
Can these muffins be made gluten-free?
Yes, use a 1:1 gluten-free baking flour blend and ensure your Biscoff cookies are gluten-free.
What if I don't have a muffin tin?
You can bake these as a coffee cake in an 8 x 8 in (20 x 20 cm) pan, adjusting the bake time as needed.
Nutrition Facts
Per serving: 1 muffin (85 g)
Calories260
Total Fat12 g
Saturated Fat7 g
Cholesterol55 mg
Sodium220 mg
Total Carbohydrate35 g
Dietary Fiber1 g
Total Sugars18 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
