Irresistible Lotus Biscoff Muffins: Your Ultimate Guide to Easy Speculoos Perfection
Welcome to a world of delightful flavor with these super quick and incredibly easy Lotus Biscoff Muffins! These baked beauties are more than just a sweet treat; they’re a perfect companion for your morning coffee, a comforting afternoon tea snack, or a delightful dessert. Each muffin is a miniature masterpiece, generously infused with creamy Biscoff Spread, studded with crunchy crushed Biscoff cookies, and perfectly spiced with traditional Speculoos spices. Prepare to fall in love with the iconic caramelized biscuit flavor in a wonderfully moist and fluffy muffin form.
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Why You’ll Adore This Lotus Biscoff Muffin Recipe
If the unique, caramelized flavor of Biscoff (or Speculoos, as they’re known in my Belgian homeland) holds a special place in your heart, then these Biscoff Muffins are an absolute must-try! Much like our popular Biscoff Cupcakes and Biscoff Donuts, these muffins offer an irresistible sweet treat, perfect for any time of day – whether it’s a delightful breakfast, an indulgent morning or afternoon tea, or a satisfying dessert.
What makes these muffins truly special? It’s the harmonious blend of flavors and textures. The batter is crafted to yield a wonderfully light and fluffy sponge, thanks to the infusion of rich Biscoff cookie butter and aromatic Speculoos spices. But we don’t stop there! Each muffin is crowned with a mesmerizing cookie butter swirl, adding an extra layer of intense Biscoff flavor and a beautiful visual appeal that makes them almost too pretty to eat (almost!).
Beyond their incredible taste, these “mini cookie butter cakes” are remarkably simple and quick to prepare. You’ll be delighted to know that this recipe is a true one-bowl wonder, minimizing cleanup and maximizing convenience. Forget about pulling out your electric or stand mixer – a simple whisk is all you’ll need to create these delectable treats. They’re perfect for both seasoned bakers and beginners alike.
Can’t get enough of Biscoff? We understand completely! Dive deeper into the world of this beloved spread with our curated collection of 12 Delicious Recipes with Biscoff Spread for even more inspiration.
What Exactly is Biscoff? Unveiling the Beloved Cookie Butter
Before we dive into the ingredients, let’s take a moment to appreciate the star of our recipe: Biscoff. For those unfamiliar, Biscoff (also known as Speculoos) are traditional Belgian shortcrust biscuits, celebrated for their unique caramelized taste and distinctive spice blend. Historically, these cookies were made with “vergeoise brune” (a type of brown sugar from sugar beet) and a warming mix of spices, giving them their iconic flavor profile.
Lotus Biscoff Spread, or cookie butter, is essentially these beloved Speculoos cookies transformed into a creamy, spreadable form. The cookies are crushed into a fine crumb and then blended with oil, creating a rich, smooth spread with a consistency similar to peanut butter or Nutella. However, its flavor is distinctly sweet, with deep caramel notes and a subtle, enchanting spice kick that sets it apart from other spreads. This unique taste is what makes it such a fantastic ingredient for baking, adding moisture, richness, and an unmistakable aroma to our muffins.
Essential Ingredients for Perfect Biscoff Muffins
These incredibly flavorful muffins come together with just seven core ingredients, plus two optional additions that elevate them even further. For exact measurements, remember to scroll down to the detailed recipe card below!
- Brown Sugar: This isn’t just a sweetener; brown sugar, whether light or dark, imparts a wonderful caramel depth to the muffins that perfectly complements the Biscoff flavor. While white caster sugar can be used as a substitute, you’ll miss out on that rich, molasses-like undertone brown sugar provides, which contributes to a chewier, more complex texture.
- Oil: We recommend using a neutral-flavored vegetable oil like Canola oil. The choice of oil over butter is deliberate for muffins; oil helps create an incredibly light, airy, and moist crumb that stays soft for longer. If you prefer, melted unsalted butter can be used, but the texture might be slightly denser.
- Buttermilk: Our secret weapon for achieving that signature super light, fluffy, and incredibly moist muffin texture! The acidity in buttermilk reacts with the leavening agents, creating tender results. Don’t worry if you don’t have it on hand – check out the FAQs section below for an easy homemade buttermilk substitute.
- Biscoff Spread: The star of the show! Use genuine Lotus Biscoff Spread or any high-quality cookie butter/Speculoos spread. For optimal mixing, gently melt the spread in the microwave beforehand. This ensures it’s fluid enough to incorporate seamlessly into the batter without clumping, distributing its rich flavor evenly throughout.
- Self-Rising Flour: This flour variety streamlines the baking process for muffins, as it already contains leavening agents. If self-rising flour isn’t a pantry staple for you, no problem! You can easily create your own by combining plain (all-purpose) flour with baking powder and a pinch of salt. Refer to our FAQs section for the precise quantities.
- Speculoos Spices: This unique spice mix is key to the authentic Biscoff flavor. It typically includes cinnamon, nutmeg, cloves, ginger, and sometimes cardamom, creating a warm, aromatic profile. While a pre-made Speculoos spice blend offers the deepest flavor, it can be hard to find. As an alternative, a generous amount of cinnamon can be used, though the flavor will be less complex. Mixed Spice is a much better substitute, offering a similar comforting warmth.
For an extra layer of textural intrigue and an even more pronounced Biscoff crunch, consider adding some **crushed Biscoff biscuits** (or any brand of Speculoos cookies) directly into the muffin batter. This optional step introduces delightful pockets of crispiness that contrast beautifully with the soft muffin crumb.
Baking Your Own Cookie Butter Cakes: A Step-by-Step Guide
Crafting these irresistible Biscoff muffins is a surprisingly simple process, perfect for a relaxed baking session. Just follow these easy instructions:
- First things first, preheat your oven to 180°C (350°F). While the oven heats up, line a standard muffin tray with paper liners. This ensures your muffins won’t stick and makes for easy cleanup.
- Before you start mixing the batter, gently melt the Biscoff Spread in the microwave. You want it to be fluid, not hot. Set it aside to cool slightly while you prepare the other ingredients.
- Photo 1: In a large mixing bowl, crack the eggs and add the brown sugar. Vigorously whisk them together for about two minutes. Continue until the mixture lightens in color, becomes foamy, and develops tiny bubbles. This aerates the eggs and helps dissolve the sugar, contributing to a lighter muffin texture.
- Photo 2: Now, incorporate the remaining wet ingredients into the bowl: the oil, buttermilk, the slightly cooled melted Biscoff Spread, and a dash of vanilla extract. Stir everything together gently until all the ingredients are just combined and the mixture looks smooth and cohesive.
- Photo 3: Take your self-rising flour and Speculoos spice mix and sift them directly into the wet ingredient mixture. Sifting helps prevent lumps and ensures a smoother batter.
- Photo 4: Using your whisk, gently mix the dry ingredients into the wet ones. The key here is to mix *just* until the flour has been fully incorporated and you have a thick, shiny batter. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can result in tough, chewy muffins instead of light and tender ones. As soon as you see no more dry flour streaks, stop mixing.
- Photo 5: For an added layer of texture and an even stronger Biscoff presence, you can now gently fold in some crushed Biscoff cookies into the batter. This step is optional but highly recommended for those who love an extra crunch.
- Photo 6: Carefully scoop the muffin batter into your prepared muffin pan, filling each paper liner to approximately two-thirds of its height. This allows room for the muffins to rise beautifully without overflowing.
For the Signature Biscoff Swirl (Optional, but highly recommended!):
- Photo 7: For the decorative and delicious swirl, melt a small amount of Biscoff spread until it’s very liquid and easily pourable. Drizzle a dollop (about half a tablespoon per muffin, but feel free to adjust to your preference) over the top of each filled muffin cup.
- Photo 8: Using a skewer, toothpick, or a small knife, gently swirl the melted cookie butter into the muffin batter with a circular motion. This creates a beautiful marbled effect and ensures an extra burst of Biscoff flavor in every bite.
- Place the muffin tray into your preheated oven and bake for 18 to 20 minutes. You’ll know they’re ready when they’re golden brown on top and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and transfer them to a wire rack to cool down completely. This prevents them from becoming soggy and allows them to set properly.
Common Questions About Biscoff Muffins
Biscoff, also known as Speculoos, refers to traditional Belgian cookies made from sugar beet brown sugar (“vergeoise brune” in French) and a unique blend of warming spices. Biscoff Spread, or Cookie Butter, is a creamy spread created by finely crushing these delicious Speculoos cookies and blending them with oil. It has a smooth consistency, similar to peanut butter, but boasts a distinctly sweet, caramelized flavor with a subtle spicy kick that’s truly irresistible.
If you don’t have self-rising flour, you can easily make your own. For every cup (125g) of plain/all-purpose flour, simply add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Whisk these ingredients together thoroughly to ensure the leavening agents are evenly distributed, and then use this mixture in the same quantity as specified for self-rising flour in the recipe.
Making buttermilk at home is quick and simple! Measure 120ml (½ cup) of your preferred milk (whole milk, full cream milk, or a plant-based milk for a dairy-free option) into a jug. Add ½ tablespoon of either lemon juice or white vinegar. Give it a quick stir, then let it sit undisturbed for about 5 to 10 minutes. The milk will start to curdle slightly, developing a thick, tangy texture similar to store-bought buttermilk. It’s then ready to use in your recipe!
Absolutely! The only dairy ingredient in this recipe is the buttermilk. To easily adapt these muffins to be dairy-free, simply use a store-bought dairy-free buttermilk, or follow our homemade buttermilk instructions using a plant-based milk alternative like almond milk, soy milk, or oat milk. Ensure your Biscoff spread is also dairy-free if that’s a strict requirement for your diet.
Achieving those desirable tall, domed muffin tops depends on a few factors. First, make sure your oven is preheated to the correct temperature. A slightly higher initial baking temperature (which our recipe uses) creates a quick burst of steam, helping the muffins rise rapidly. Second, ensure your batter is thick and not overmixed. A thicker batter provides more structure for the rise. Lastly, filling your muffin liners about 2/3 to 3/4 full is ideal for a good dome.
Pro Tips & Creative Variations for Your Biscoff Muffins
Elevate your Biscoff muffin game with these expert tips and exciting flavor variations:
- Maximizing Biscoff Flavor Pockets: For an intense burst of Biscoff in every bite, try this technique. Fill your muffin liners halfway with batter. Then, drizzle a teaspoon of melted Biscoff spread over the batter in each cup. Top with the remaining batter and finish with the optional Biscoff swirl on top. This creates a delightful hidden layer of cookie butter goodness.
- Enhanced Crunch and Texture: The addition of crushed Biscoff cookies in the batter is fantastic for texture. If you’re looking for a similar crunch without adding whole cookies, consider using a Crunchy Biscoff Spread instead of the smooth variety in the main batter. Alternatively, create a simple Biscoff biscuit crumble topping (crushed cookies mixed with a little melted butter and sugar) and sprinkle it generously over the muffins before baking for a delightful crunchy crust.
- Creative Flavor Variations: Don’t be afraid to experiment!
- Chocolate Lover’s Dream: Stir in a handful of dark, milk, or white chocolate chips into the muffin batter. Biscoff and chocolate are a match made in heaven!
- Cocoa Infusion: For a deeper, richer flavor profile, replace one tablespoon of the self-rising flour with unsweetened cocoa powder. This adds a subtle chocolatey depth without overpowering the Biscoff.
- Nutty Notes: For those who enjoy a nutty crunch, finely chopped pecans or walnuts can be a wonderful addition, complementing the warm spices of the Biscoff.
- Zesty Twist: A little orange or lemon zest can brighten the flavors beautifully, adding a fresh contrast to the rich Biscoff.
- Perfect Muffin Peaks: To achieve those coveted tall, domed muffin tops, ensure your oven is fully preheated. The initial blast of heat helps the muffins rise quickly. Also, avoid overfilling the muffin cups; two-thirds full is generally the sweet spot.
- Don’t Overmix! This cannot be stressed enough. Mixing the batter just until the dry ingredients are incorporated is crucial for a tender crumb. Lumps are okay – a slightly lumpy batter often yields a more tender muffin.
Storing & Freezing Your Biscoff Muffins for Freshness
To keep your delicious Biscoff muffins fresh and flavorful, proper storage is key. At room temperature, these muffins will remain soft and delicious for up to three days. Store them in an airtight container to prevent them from drying out. A pro tip for maintaining freshness: line the bottom of your container with a piece of paper towel. This absorbs any excess moisture, helping to keep the muffins from becoming soggy.
Planning ahead or have extra muffins? These Biscoff delights freeze beautifully! Allow them to cool completely before wrapping each muffin individually in a layer of plastic wrap, followed by a layer of aluminum foil. This double layer protects them from freezer burn. When you’re ready to enjoy them, simply remove from the freezer and let them thaw at room temperature for a few hours. For a warm, freshly baked experience, you can also reheat them briefly in the microwave for 30 seconds to a minute, or in a preheated oven (150°C/300°F) for about 5-10 minutes until warmed through.
Explore More Biscoff Delights!
If these muffins have sparked your love for Biscoff, you’re in for a treat! Discover more delectable recipes featuring this iconic cookie butter:
- Easy Biscoff Cake
- Biscoff Truffles
- Biscoff Brownies
- Speculoos Tiramisu
- Cookie Butter Cream Cheese Frosting
- Baked Biscoff Cheesecake
- Biscoff Butter Cookies
- Mini Biscoff Cheesecakes
- Cookie Butter Ice Cream
- No Bake Biscoff Cheesecake
Made this recipe?
We’d love to hear from you! Let us know if you enjoyed these muffins by leaving a comment below, and be sure to tag us on Instagram @a.baking.journey with a photo of your delightful creation! Happy baking!
Recipe Card: Easy Lotus Biscoff Muffins
Biscoff Muffins
Print Recipe
Ingredients
- 2 Eggs, medium size, at room temperature
- 75 gr (1/3 cup) Brown Sugar
- 80 ml (1/3 cup) Canola Oil
- 120 ml (1/2 cup) Buttermilk
- 120 ml (1/2 cup) Biscoff Spread, melted
- 1 1/2 teaspoon Vanilla Extract
- 225 gr (1 1/2 cup) Self-Rising Flour
- 1/2 teaspoon Speculoos Spices, (see notes for substitute)
- 4 Biscoff Cookies, crushed – optional
- 30 ml (2 tablespoons) Biscoff Spread, for the swirl – optional
Instructions
- Before starting to make the muffins, lightly melt the Biscoff Spread in the microwave. Set it aside to cool down.
- Preheat your oven on 180 degree Celsius or 350 degree Fahrenheit. Prepare a muffin tray with paper liners.
- In a large bowl, whisk together the Eggs and Brown Sugar for a couple of minutes or until the mixture is bubbly. Mix in the Oil, Buttermilk, Biscoff Spread and Vanilla.
- Sift in the Self-Rising Flour and Speculoos Spices (see notes below for substitute). Mix until just combined (See note 1).
- Optionally, crush the Biscoff Cookies and gently fold them into the batter.
- Scoop the mixture into the prepared muffin pan, filling about 2/3 of their heights.
- Optionally, melt the biscoff spread for the swirl until very liquid and fluid. Drizzle a little bit of it over each muffin (see note 2) and swirl it into the muffin batter using a skewer or toothpick.
- Bake for 18 to 20 minutes or until a toothpick comes out clean. Place on a cooling rack to cool down completely.
Video
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Notes
- Speculoos Spices: a mix of spices used to make the Belgian Speculoos Cookies. It can be substituted with Cinnamon (although the flavours won’t be as deep) or preferably Mixed Spice.
- Self-Rising Flour: can be substituted with the same quantity of Plain / All-Purpose Flour with the addition of 1 1/2 teaspoon of Baking Powder and 1/4 teaspoon of Salt.
- Buttermilk: to make your own buttermilk, mix together 120 ml (1/2 cup) of your choice of milk (full cream / whole milk or dairy-free alternative) and 1/2 tablespoon of lemon juice or white vinegar. Set aside for 5 to 10 minutes or until the milk has started to curdle before using.
Instruction Notes
- Make sure to stop mixing as soon as the flour has been incorporated to avoid getting a tougher texture in the muffins.
- I used about half a tablespoon of spread per muffin for the swirl – but you can add as much or as little as you want.
Nutrition (per serving)