Biscoff Muffins

I am obsessed with Biscoff. If you haven’t tried it yet, you should. It’s a lightly spiced and buttery caramelised biscuit spread that is good enough to be eaten straight out of the jar. In fact, I already have a recipe for Biscoff Meringues that you should also try.

   These muffins are lightly spiced with cinnamon and I’ve also used light brown sugar to give it that subtle caramel flavour. These muffins also have a gooey Biscoff centre and are then topped with even more Biscoff. It is truly Biscoff heaven!

It took a little trial and error to perfect these muffins. It can be tricky to bake a filling into a cake or muffin without it sinking. I found that the biscoff centre had to be frozen for at least 3 hours to prevent it sinking to the bottom in addition to adding 3/4 of the batter to the cases before adding the frozen biscoff, then adding the remaining batter.

Remember, don’t skip the 3 hour freezing process for a perfectly gooey biscoff centre!


Biscoff Muffins

Biscoff Muffins

Lightly spiced muffins with a gooey biscoff centre
Prep Time 3 hours 10 minutes
Cook Time 25 minutes
Total Time 3 hours 35 minutes
Servings 9


  • tbsp  Biscoff spread
  • 250 g Plain flour
  • tsp Baking powder
  • tsp Cinnamon
  • 150 g Light Brown sugar
  • Free-range egg medium
  • 100 ml Sunflower/Vegetable oil
  • 180 ml Milk

For the decoration

  • 9  tbsp  Biscoff spread
  • Biscoff biscuits


  • On a lined baking tray, dollop 9 tablespoons of biscoff spread and place in the freezer for 3 hours.
  • Preheat the oven to 180C/160 Fan. Line a 12 hole cupcake/muffin tin with tulip muffin cases and set aside.
  • In a large bowl, whisk together the flour, baking powder, cinnamon and brown sugar until well combined.
  • Add the wet ingredients and mix until just combined.
  • Remove the biscoff from the freezer. Add 3/4 of the muffin batter to each case, then add the frozen biscoff to each case. Put the remaining batter over the top so the biscoff is completely covered.
  • Bake in the oven for around 25 minutes until golden. When baked, leave to cool completely.
  • To decorate, add 1 tbsp of biscoff spread onto the top of each muffin, along with a biscoff biscuit.


Make sure to freeze the biscoff for 3 hours, otherwise it will be too soft and sink to the bottom and burn during baking.
Don’t use more than 1 tbsp of biscoff for each muffin as it will be too heavy and will sink to the bottom.
You can substitute the brown sugar for granulated or caster sugar
It is normal for the biscuits on the top to go soft due to moisture. You can either add the biscuits just before eating or leave them off altogether.
These muffins will last for 2-3 days in an airtight container

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