Biscoff Muffins!
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Easy homemade white chocolate chip Biscoff muffins with a soft molten Biscoff centre!
Biscoff muffins
As you are well aware, I am entirely Biscoff obsessed. I will say to anyone who isn’t the biggest fan, that I am sorry for my obsession… I have posted so many Biscoff related recipes now that I might as well have shares in the company, but here we are.
Last year, a coffee chain in the uk (Costa) created a muffin with the company Biscoff and to say I was excited was an understatement! The absolute dream of dreams. However, it was only limited edition, so I wanted to make it myself at home so I can enjoy it all the time.
The muffin itself had a similar flavour to my Biscoff cupcakes, with a delicious brown sugar taste – and I loved it. The flavour of a brown sugar suits the caramelised and spiced flavour of the Biscoff down to the ground and it was AMAZING.
Biscoff centre
The centre of the muffin had some Biscoff spread.. and that is the main goal. However, there just wasn’t enough of it for my liking! I always want more Biscoff though.. so can you blame me for thinking so?!
The problem is that when you want to bake with something like a spread, you risk the spread disappearing or sinking – and I feel like coring out a muffin to add the spread after is cheating a bit. You want it baked into it! I found it easiest to freeze a larger blob of Biscoff (like for my Biscoff stuffed cookies) and go from there!
If it helps, the blobs of biscoff I did were roughly 30g each – these are quite heavily heaped teaspoons. Because of the size of muffins, you really don’t want them much bigger than that, but this gave plenty of biscoff for the soft molten centre!
Muffin mix
The actual muffin mix is simple to make – and different to your regular cupcake mix. It has to be, otherwise it would just be a cupcake. You want the texture to be muffin like, you want to bake them into larger muffin cases to get the right effect!
My white chocolate & raspberry muffins have been on my blog for years now, along with my lemon and blueberry muffins – and I love the base of both. They are slightly different, but they both work wonders. It takes more ingredients, but they are 100% worth it.
Milk is usually an ingredient I add to help create a better texture and flavour for the muffin – and the ratios of the rest of the ingredients aren’t necessarily the same which you would get with a normal cupcake mixture. These muffins are also ‘plain’ or vanilla based, compared to chocolate – but you can adapt that if you want!
Chocolate muffins
If you wanted to make your muffins chocolate flavour, replace 35g of the flour with a good quality cocoa powder – and follow the rest of the ingredients as they already are!
I used white chocolate chips in the muffins as that’s what I had – but you can use whatever you prefer! I also do just love the white chocolate combination with the biscoff (see my white chocolate biscoff cheesecake as an example reference) – something about the sweetness of the white chocolate with the biscoff flavour is just glorious
Decoration
I wanted to decorate the muffins slightly, but not too much – so a little dollop of the biscoff spread and then a biscoff biscuit on top seemed ideal. Of course you can decorate in other ways, even with a frosting such as a buttercream, or a ganache.
I will say that if you decorate the top of your muffin like I have recommend with a dollop more biscoff spread and a siscoff biscuit, then the biscuit will go soft. It is NOT the end of the world, and don’t go moaning about it – this will always happen, unless you leave the Biscoff off the top to the last minute, or used a wrapped individual biscuit.
Baking
I used these brown tulip muffin cases for the recipe – and I found they were the perfect size. If you try and use cupcake cases, or baking cups, they will over flow, or you will make more than the recipes makes (12 muffins). I love a tulip case for muffins!
I also use a standard 12 hole cupcake/muffin tray when using tulip cases as you need something to stabilise the muffin cases during baking – without they may become a bit of a funky shape.
Tips & Tricks
One top tip for when baking with something like tulip cases is that the bottom can sometimes get greasy – to prevent this, you can put some uncooked grains of rice into the muffin tray, before you put the cases in (So the cases sit on top of the rice) – it works wonders!
- These muffins will last for 2-3+ days once baked but are best on the day of baking
- You can freeze this muffins for 3+ months
- I use this white chocolate, but you can use any flavour chocolate you prefer
- I use these tulip cases
- I use this muffin tray
I hope you guys love this recipe as much as I do!! X
Biscoff Muffins!
Ingredients
Muffins
- 12 heaped tsps Biscoff spread
- 175 ml sunflower oil
- 175 ml whole milk
- 1 large egg
- 1 tsp vanilla extract
- 360 g self raising flour
- 240 g light brown soft sugar
- 100-200 g white chocolate chips (Or chopped chocolate)
Optional Decoration
- 12 tsps Biscoff spread
- 12 Biscoff biscuits
Instructions
- Spoon the biscoff onto a lined plate/tray and freeze for at least an hour.
- Preheat your oven to 180C/160C fan and line a 12-hole muffin tray with cases
- Mix together the egg, milk, vanilla and oil in a bowl (I use a whisk).
- Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined!
- Add in the white chocolate chips and fold through.
- Split the 3/4 of the mixture between the 12 cases.
- Add a frozen blob of biscoff spread into the muffin cases - and cover with the rest of the muffin mixture.
- Bake the muffins in the oven for 25-30 minutes, or until baked through and golden brown on top!
- Leave to cool fully in the tin, or on a wire rack.
- Once cooled, add on an extra blob of biscoff spread and a biscoff biscuit for decoration!
Notes
- These will last for three days once baked, but are best on the day of baking.
- I use these muffin cases for these muffins!
- I bake into this muffin tray!
- You can swap the sunflower oil for vegetable oil!
- You can use any flavour chocolate chip - dark, milk or white.
- You can use smooth or crunchy biscoff spread - or swap the spread for any other type of spread!!
ENJOY!
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J x
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Can you use gluten free flour ???
You can, but biscoff isn’t gluten free x
Hi! Can this be tweaked into a cake instead of muffins? If so what would the amendments be? We love the muffins and want to turn it into a cake for husbands birthday! 🙂
Lately my bakes are not rising in the middle which is so odd! I have never had this problem before. Made these today, middle sink even baking to the advised time and temperatures, so annoying!
Have you changed anything such as oven, mixer, etc – there is usually a culprit if suddenly they’re all different x
Hi Jane I made these and they tasted amazing. I was wondering about the baking time, I had them at 160 fan but had to bake them for about 35 minutes before they looked golden, should I turn the oven up?
Thanks
Jayne
I don’t have self-raising flour available. How much baking powder should I add to regular flour? And should I add anything else – baking soda, salt, etc.?
Hiya! 2 level tsps per 150g of plain flour, whisked in before using, is the best way to make homemade self raising flour!
Wow have been following lots of your recipes Jane during lockdown and these were amazing as well as lots of your other recipes I did a garden crawl instead of a pub crawl to distribute my cakes, lol! Haven’t got a favourite as they are so lovely but used to take some to my friends son who was in the marines and when he came home he’d always say ‘is Karen coming around’! Meaning her wanted your cakes, lol!
Oh my goodness Karen, you sweetie ♥️ You sound so kind.
Has anybody tried these with a vegan egg substitute (and oat/almond milk) to make vegan? I love the recipe as is but would like to bake for vegan friends!
Hi Jane, these look delicious. Would I be able to use skimmed milk instead of whole milk and olive oil instead of sunflower oil?
Hiya! Sadly not, stick with whole milk and sunflower oil for the best results. Hope this helps! x
hi Jane
For how long can the muffins be frozen after I have baker them. And how long do they take to defrost
X
Hiya! These will last for up to 3 months frozen & they will stake 1-2 hours at room temp to defrost! Enjoy! x
These are amazing! I have a had couple of people ask me about the calorie content in them. (My fitness pal people)
Just wondering if you knew?
I inputted the ingredients into MFP and it says 535 calories. This won’t be 100% accurate as the teaspoon portion size will make a difference
Hi Jane
Love your receipes, always amazballs !!!
Just wondered are these muffins ment to be moist inside and slightly soft ? Once mine cooled they have a slightly hard texture on the top , not on the soft spongy side like you would get with cupcakes , just wondered is that the way they are ment to turn out or if I did something wrong
Hiya! I’d recommend lowering the temperature of your oven! Hope this helps! x
What if I don’t have self rising flour?
Hi Jane, can I use demerera sugar rather than light brown sugar?
I wouldn’t recommend it – I would use dark brown soft, or caster sugar, or white granulated sugar!