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Biscoff Muffins with Crumble Topping

Biscoff Muffins with Crumble Topping

These Biscoff muffins with crumble topping are an excellent addition to any baker’s repertoire. They are easy to make, store well, and are packed with flavor. Whether you’re looking for a quick breakfast, a snack, or a dessert, these muffins have you covered. The irresistible Biscoff flavor and the crumbly topping ensure that each bite is just as delicious as the last.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Baking
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

For the Muffins:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs room temperature
  • ⅓ cup brown sugar lightly packed
  • ⅓ cup canola oil
  • ½ cup buttermilk or regular milk
  • ½ cup Biscoff spread melted
  • 1 teaspoon vanilla extract
  • 4 Biscoff cookies crushed—optional
For the Crumble Topping:
  • ½ cup all-purpose flour
  • ⅓ cup light brown sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons Biscoff spread melted and cooled

Method
 

  1. Make the Crumble Topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, and ½ teaspoon cinnamon. Add 4 tablespoons melted Biscoff spread and stir with a fork until large crumbs form. Chill in the refrigerator while you prepare the muffin batter.
  2. Preheat and Prepare the Muffin Tin: Preheat the oven to 350°F (175°C). Line a 12-hole muffin tin with paper muffin liners or grease lightly.
  3. Mix Dry Ingredients for Muffins: In a medium bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt. Set aside.
  4. Mix Wet Ingredients: In a separate large bowl, whisk together 2 eggs and 1 teaspoon vanilla extract until bubbly. Add ⅓ cup brown sugar, ½ cup melted Biscoff spread, and ½ cup buttermilk. Mix until smooth.
  5. Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet mixture and stir gently with a silicone spatula until just combined. Fold in crushed Biscoff cookies if using.
  6. Assemble the Muffins: Divide the muffin batter evenly between the muffin cups, filling each about ⅔ full. Sprinkle the chilled crumble topping evenly over the batter.
  7. Bake the Muffins: Bake at 350°F (175°C) for 17-20 minutes, or until golden on top. Test for doneness by inserting a toothpick into the center of a muffin—if it comes out clean with a few moist crumbs, the muffins are done.
  8. Cool and Drizzle: Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack. Drizzle with melted Biscoff spread for extra flavor.

Notes

  • If you don’t have buttermilk, you can substitute it with regular milk.
  • For a nutty twist, try adding chopped walnuts or chocolate chips to the batter.
  • To ensure even baking, don’t overfill the muffin cups. Fill them about ⅔ full.
  • If you want to freeze the muffins, make sure they are completely cooled before wrapping them tightly in plastic wrap and storing in a freezer bag.
Nutritional Facts (Per Muffin):
  • Calories: 315 kcal
  • Carbohydrates: 44g
  • Protein: 4g
  • Fat: 14g
    • Saturated Fat: 7g
    • Trans Fat: 0.3g
  • Cholesterol: 23mg
  • Sodium: 74mg
  • Potassium: 149mg
  • Fiber: 1g
  • Sugar: 25g
  • Vitamin A: 282 IU
  • Vitamin C: 2mg
  • Calcium: 47mg
  • Iron: 0.4mg