These quick and easy Lotus Biscoff muffins have a soft Biscoff centre and a light, tender crumb. Each muffin is finished with a smear of smooth Biscoff spread and topped with a cream-filled Biscoff biscuit for the perfect balance of caramelised sweetness and warming spice.
A Quick Look At The Recipe
✅ Recipe Name: Biscoff Muffins
🕒 Ready In: 24 minutes
👪 Serves: 12
🍽 Calories: 352 per muffin
🥣 Main Ingredients: Caster sugar, plain flour, butter, Biscoff spread, eggs, yogurt, cinnamon, Biscoff sandwich biscuits
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
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These muffins are quick to bake and stay incredibly moist and fluffy — perfect to share, pack in lunchboxes, or enjoy with a cup of tea.
✔️ Why you’ll love this Biscoff muffins recipe
- Quick and easy — great for last-minute baking.
- Soft, fluffy texture with a hidden Lotus Biscoff centre for extra caramelised biscuit flavour.
- Freezer-friendly if you store without the topping.
- Versatile — ideal for parties, bake sales, afternoon tea, or a grab-and-go treat.
🥘 Ingredients
A full ingredient list with Metric and US measurements is included in the recipe card below.
Smooth Biscoff spread — use the smooth version for the best texture.
Biscoff sandwich biscuits — cream-filled round cookies; rectangular Biscoff biscuits work as an alternative.
Sugar — caster (superfine) sugar is used; swap for light brown sugar for a deeper caramel note.
Plain flour (all-purpose) — no need to sieve. Substitute part with wholemeal for a nuttier flavour.
Bicarbonate of soda (baking soda) — gives the muffins their lift.
Plain yogurt — full-fat Greek yogurt keeps the muffins moist; buttermilk is a good tangy alternative.
Eggs — 2 large, preferably room temperature.
Butter — unsalted and melted; use neutral oil (vegetable or sunflower) for a dairy-free version.
Vanilla extract — choose a good-quality extract for best flavour.
Cinnamon — a pinch enhances the biscuit notes; try mixed spice, nutmeg, or ginger for variation.
📖 Variations
- Stir in a handful of chocolate chips for pockets of melting chocolate.
- Make chocolate muffins by replacing 25g of plain flour with cocoa powder.
- Add crushed Biscoff cookies to the batter for extra crunch.
- Fold in a tablespoon of chopped hazelnuts or pecans to complement the cookie-butter flavour.
🔪 How to make Biscoff muffins
1. Preheat the oven to 190°C (170°C fan / 375°F / Gas 5) and line a 12-hole muffin tin with cases.
2. In a large bowl, whisk together the flour, bicarbonate of soda, sugar, salt, and cinnamon.
3. In a separate bowl, mix the melted butter, softened Biscoff spread, eggs, yogurt, and vanilla extract until combined.
4. Pour the wet ingredients into the dry and fold gently with a wooden spoon. Do not overmix — stop as soon as the flour disappears.
5. Using an ice cream scoop for even portions, divide half the batter among the 12 cases.
6. Spoon about ½ teaspoon of smooth Biscoff spread into the centre of each portion.
7. Divide the remaining batter over the Biscoff dollops so each case is filled evenly.
8. Bake for 18–20 minutes, until golden and a skewer inserted into the muffin (not the Biscoff centre) comes out clean.
9. Cool the muffins completely, then spoon or pipe 1 tablespoon of softened Biscoff spread on top of each one.
10. Finish each muffin with a Biscoff sandwich biscuit and serve.
Top Tips
- Don’t overmix the batter — fold just until combined to keep muffins light.
- Use room-temperature ingredients — eggs and yogurt incorporate more smoothly and help create a tender crumb.
- Use an ice cream scoop — for evenly sized muffins that bake consistently.
🍴 Serving suggestions
Enjoy these Biscoff muffins with a hot cup of tea or a glass of cold milk. They also pair well with a scoop of honeycomb or vanilla ice cream for a simple dessert.
Storage
Store: Keep muffins in an airtight container at room temperature for up to 3 days. They’re best on the day they are baked when texture is freshest.
Freeze: Freeze muffins without the Biscoff topping for up to 3 months. Cool completely, place in a freezer-safe container or bag, defrost at room temperature, then add the Biscoff spread and biscuit before serving.
❓ Frequently asked questions
Biscoff spread is a smooth paste made from crushed spiced, caramelised biscuits (speculoos). It offers a sweet, lightly spiced flavour similar to cookie butter.
Yes. Bake and cool the muffins, then store or freeze them without the topping. Add the Biscoff spread and biscuit just before serving for best results.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Muffins are dense and heavy | Likely overmixed. Fold gently and stop as soon as the flour is incorporated to avoid developing gluten. |
| Muffins didn’t rise properly | Check that your bicarbonate of soda is fresh and measured correctly. |
| Uneven muffin sizes | Use an ice cream scoop to portion batter evenly so they bake at the same rate. |
😋Related recipes
More delicious muffin recipes to try!
Easy Chocolate Courgette Muffins Recipe-
Easy Mincemeat Muffins Recipe
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Moist Lemon Drizzle Muffins Recipe
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Easy Blackberry and Lemon Muffins Recipe
Tried it? Let me know how it went and rate the recipe. Tag @effortlessf00d on Instagram — I’d love to see your bakes and hear your feedback.
Recipe
Easy Biscoff Muffins Recipe
Equipment
- Kitchen scales
- Measuring spoons and jug
- Mixing bowl and wooden spoon
- Ice cream scoop (optional) and 12-hole muffin tin
- Muffin cases
Ingredients
- 140 g caster sugar (superfine sugar)
- 200 g plain flour (all-purpose)
- 1 teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 100 g unsalted butter, melted
- 40 g Biscoff spread, softened
- 2 large eggs
- 100 ml plain yogurt (full-fat Greek recommended)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
For the hidden Biscoff centre
- 6 teaspoons Biscoff spread (approx. ½ teaspoon per muffin)
For the topping
- 12 tablespoons Biscoff spread, softened
- 12 Biscoff sandwich cookies (or rectangular Biscoff biscuits)
Instructions
- Preheat the oven to 190°C (170°C fan / 375°F / Gas 5) and line a 12-hole muffin tin with cases.
- In a large bowl combine flour, bicarbonate of soda, sugar, salt and cinnamon.
- In another bowl whisk together melted butter, softened Biscoff spread, eggs, yogurt and vanilla extract.
- Pour the wet ingredients into the dry and fold gently until just combined. Avoid overmixing.
- Use an ice cream scoop to divide half of the batter between the 12 cases.
- Spoon about ½ teaspoon of Biscoff spread into the centre of each muffin portion.
- Top with the remaining batter to cover the Biscoff centres.
- Bake for 18–20 minutes or until golden and a skewer inserted into the muffin (avoiding the centre) comes out clean.
- Allow to cool completely, then spoon or pipe 1 tablespoon of softened Biscoff spread on top of each muffin.
- Finish each muffin with a Biscoff sandwich biscuit and serve.
Notes
- Use room-temperature ingredients for best results.
- Don’t overmix the batter — fold gently to keep muffins light and tender.
- Use an ice cream scoop for even portions and consistent baking.
- For freezing: cool muffins completely, freeze without topping, and add Biscoff spread and cookie just before serving.
Nutrition: Nutritional information is approximate and may vary depending on products and portion sizes.
Nutritional Information (Approximate)
Carbohydrates: 47 g |
Protein: 6 g |
Fat: 16 g |
Sugar: 24 g