Biscoff Swirl Muffins with Biscoff Crumble #MuffinMonday

Never mind plain toast spread with Biscoff cookie butter. Take breakfast or break time to another delicious level with these Biscoff swirl muffins with Biscoff crumble.

I have no idea who first thought of taking the spicy Dutch speculoos cookies and turning them into a spread, but I applaud them. I wouldn’t actually put it on a piece of toast, although I understand many people do, but Biscoff is a great addition to (or topping for) muffins, cakes and cookies. Or fill some sweet dough cinnamon roll style and bake. There are so many uses.

I highly suggest you start with these muffins. Like all muffins made in the traditional muffin manner, they are super easy and they’ll disappear in no time.

This would probably be a good time to say that I am not being paid by the Lotus folks who make Biscoff spread and cookies. I even bought both products myself. Because I like them. I have added Amazon links in the ingredients list, in case you can't find them where you live.

Biscoff Swirl Muffins with Biscoff Crumble

The extra chopped cookies for topping are optional but we loved the crunch. You could also add some nuts or a sprinkle of coarse sugar before baking.

Ingredients
For the muffin batter:
1 3/4 cups or 218g all purpose flour
3/4 cup or 150g sugar
2 teaspoons baking power
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/3 cup or 70ml vegetable oil
1/4 cup or 60ml milk
1 teaspoon vanilla extract
1/2 cup or 145g biscoff spread

For the (optional) crumble topping:
6 biscoff cookies

Method
Preheat your oven to 350°F or 180°C. Line your 12-cup muffin pan with muffin papers.

Roughly chop the six cookies and set them aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. In another smaller bowl, whisk the eggs, oil, milk and vanilla until completely combined.

Pour the wet ingredients in to the dry ingredient bowl and fold until just combined.

Give the Biscoff spread a good stir to loosen it up. If you’ve been keeping in the refrigerator, you can give it a quick zap of 15-20 seconds in a microwave to warm it slightly.

Use a tablespoon to drop dollops of the spread on your batter.

Cut through it all lightly with a knife to swirl the Biscoff spread through the batter. Do not over mix.

Use a spoon or cookie scoop to divide the batter between the 12 muffin cups then top each with the chopped Biscoff cookies and their crumbs.

Bake in your preheated oven for 20-25 minutes or until a toothpick comes out clean.

Cool for a few minutes in the muffin pan, then remove the muffins to a wire rack to cool further.

Enjoy!

Check out the other lovely muffins my Muffin Monday bakers have for you today!

• Biscoff Swirl Muffins with Biscoff Crumble from Food Lust People Love
• Jam-Filled Muffins from Passion Kneaded
• Olive and Bergamot Muffins from Palatable Pastime
• Peanut Butter and Jelly Muffins from Karen's Kitchen Stories
• Wild Violet Muffins with Wild Violet Sugar from Farm Fresh Feasts

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pin it!

.