Menu

Biscoff Muffins!

*This post may contain affiliate links. Please see my disclosure for more details!*

Easy Homemade White Chocolate Chip Biscoff Muffins with a soft molten Biscoff Centre! 

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. 

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!

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! 

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 will say that if you decorate the top of your muffin like I have recommend with a dollop more Biscoff spread and a Biscoff 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. 

Unlike my cupcakes that I use Iced Jems baking cups for, you do need a muffin tray for this recipe – this is there just to support the muffin cases during the baking process and helps you get the end result. I just use a standard 12 hole cupcake/muffin tray

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!

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! 

I hope you guys love this recipe as much as I do!! X

Biscoff Muffins!

Easy Homemade White Chocolate Chip Biscoff Muffins with a soft molten Biscoff Centre! 
5 from 4 votes
Print Pin Rate
Category: Cake
Type: Muffins
Keyword: Biscoff
Prep Time: 1 hour
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 3 hours 25 minutes
Servings: 12 Muffins
Author: Jane's Patisserie

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

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

 

 

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

60 Comments

  • Nasreen
    February 1, 2021 at 8:47 am

    Hi There, i am going to make these as cupcakes rather than muffins, i wanted to ask, how could i adapt this recpie to make the sponge chocolate? is there some flour i need to take out and replace with cocoa? if so how much?

    Thank you 🙂

    Reply
    • Jane's Patisserie
      February 2, 2021 at 8:19 pm

      I would substitute maybe 35-40g of flour for cocoa powder!

  • nasreen
    January 31, 2021 at 12:43 pm

    Could I add cocoa powder to the cake mix? If so what do I need to take out? And how much?

    Thank you

    Reply
    • Jane's Patisserie
      February 2, 2021 at 8:18 pm

      I would substitute maybe 35-40g of flour for cocoa powder!

  • Courtney
    January 26, 2021 at 4:52 pm

    5 stars
    Can I replace the oil with butter ?

    Reply
    • Jane's Patisserie
      January 27, 2021 at 7:55 pm

      I haven’t tried these with butter, sorry!

  • Ashley
    December 23, 2020 at 11:53 am

    5 stars
    Hi there! (I am the previous commenter who asked about mixing biscoff spread into the batter)
    Just wanted to update you…
    I made the muffins last week and my family loved them!! Thank you so much!!! I have been crowned the baker of the family all thanks to you! Thank you!!
    They are apparently the best muffins my family have ever had so thank you for this recipe!!
    Sending lots of holiday love!

    Reply
    • Ashley
      December 23, 2020 at 12:00 pm

      Oops! Also! I have a naughty question! I’ve been searching for a Marble Muffin recipe but where the marbled bit is chocolate and coffee flavoured but I can’t find one 🙁 M&S have a muffin called the ‘chococino’ which is what i’m hoping to recreate! i was just thinking of just adding coffee to a standard marble cake batter – do you think that would be okay? apologies for this question – you’re simply my first port of call for anything baking related 😀
      thank you so much! xx

  • Ashley
    December 9, 2020 at 1:57 pm

    HI there! I’m a big fan of your recipes and site! 😀 Thank you for gracing the world with such wonderful recipes!
    I just have a quick question regarding the batter, I know that it produces a vanilla/plain sponge but do you know if there’s a way to make it a biscoff sponge? Do you think mixing some biscoff spread into the batter would be okay? If not, I might perhaps just crumble some biscuits into the batter 🙂

    Thank you so much and take care! 🙂

    Reply
    • Jane's Patisserie
      December 9, 2020 at 2:10 pm

      I wouldn’t bother mixing in the biscoff if I am honest, the taste doesn’t come through enough and it can ruin the texture! Adding biscuits can work but they will go soft x

    • Adam
      February 21, 2021 at 10:48 am

      I’ve got white hazelnut ‘kinder’ spread that I used for your bueno cookies. I thought I could maybe use that instead of biscoff to make bueno muffins- could I used chopped kinder chocolate instead of chocolate chips or would that not work?

    • Jane's Patisserie
      February 21, 2021 at 1:42 pm

      Yes and yes you can! Would work out well!

  • Emma G
    December 4, 2020 at 9:57 pm

    Hi Jane, can you put biscoff buttercream on these, like on the biscoff cupcakes?

    Reply
  • Hannah clarke
    November 29, 2020 at 12:13 pm

    Hello, what’s the best way to defrost the muffins if frozen so they dont loose moisture ?
    Thanks

    Reply
    • Jane's Patisserie
      November 30, 2020 at 10:53 am

      I would just leave them at room temp!

  • Hannah clarke
    November 28, 2020 at 12:48 pm

    Hey, if I was the freeze a few once cooked .. whats the best way to defrost them so they dont loose moisture and taste as good fresh ?
    Thanks 🙂

    Reply
    • Jane's Patisserie
      November 30, 2020 at 10:53 am

      I would just leave them at room temp!

  • Hannah clarke
    November 26, 2020 at 2:02 pm

    Hey, can these be frozen?
    Thanks 🙂

    Reply
  • Brooke
    November 11, 2020 at 5:08 pm

    Hi!
    Would it be okay to freeze the biscoff overnight before baking in the morning or will they be too frozen?

    Thanks!
    Brooke

    Reply
  • Naomi
    October 20, 2020 at 6:17 pm

    Hi Jane!
    Can these be frozen after baking?
    Thanks 🙂

    Reply
  • Abbie
    October 18, 2020 at 1:45 pm

    When I made this the texture seemed so dry! How can I avoid this?
    Thanks!

    Reply
    • Jane's Patisserie
      October 18, 2020 at 8:37 pm

      You can add in more milk, but that usually that just means it’s over baked!

    • Natasha jones
      February 15, 2021 at 12:20 pm

      Same. Delicious as they were. Mine just seemed dry! Baked for 24 minutes at 160 do hardly over baked. I even thought they were under baked when they came out the oven cos they were wobbling but I just let them rest instead. Probably wouldn’t make them again but they are tasty if eaten quickly

    • Jane's Patisserie
      February 15, 2021 at 1:30 pm

      The difference in texture can come from the fat content of the milk – but it is possible to be over baked still as all ovens are different!

  • Bromley Jeffries
    October 18, 2020 at 9:49 am

    Hello Jane, i made these, they are delicious! But seem to lots of oil on the case when you take it off?

    Reply
    • Jane's Patisserie
      October 18, 2020 at 8:39 pm

      Try the tip mentioned on the post about putting uncooked rice into the tray, and the case on top – it can soak the oil right up!

  • Monica
    October 14, 2020 at 8:17 pm

    5 stars
    I bought tulip cases especially for these. So glad I did as these are huge. The frozen biscoff didn’t sink to the bottom, which is a first for me as everything I’ve tried like this before has sunk 🙄 I did try one and omg 🤤 delish, my partner loved them too, biscoff is one of his fav. The rest will go to work and I’m sure they will get the seal of approval. Thank you for another great recipe 😁

    Reply
    • Jane's Patisserie
      October 14, 2020 at 8:27 pm

      Ahh yay!! And yes, they are built for the tulip cases (which I always think should be filled!!) – so glad you liked them!! xx

  • Beckie
    October 13, 2020 at 2:22 pm

    Hi Jane, Instead of just the normal biscoff spread could this work using crunchy spread ?

    Reply
  • Emma
    October 12, 2020 at 9:50 pm

    Hi Jane,

    Would this recipe be able to be altered by just taking out the biscoff spread in the filling to create normal vanilla chocolate chip muffins?

    Reply
    • Jane's Patisserie
      October 13, 2020 at 8:52 am

      It can – but it might make a few less muffins x

  • Carly Johnson
    October 12, 2020 at 9:44 am

    Hello Jane

    Can I use vegetable oil instead of sunflower?

    Reply
  • Sarah
    October 10, 2020 at 9:51 pm

    Hi Jane! I’m planning on making these goodies I haven’t got a large egg do I just use 1 medium egg or 2

    Reply
  • Emma W-G
    October 9, 2020 at 6:49 pm

    Hi Jane, I made these this week and the biscoff centre sunk right to the bottom so you just got a kind off crispy caramelised muffin base! Still tasted lovely but obviously not the result I wanted 🤣 how do I get the biscoff to stay in the centre of the muffin? Maybe I didn’t put enough mixture in before putting in the frozen biscoff?? Many thanks in advance x

    Reply
    • Jane's Patisserie
      October 10, 2020 at 8:21 am

      It may be that there isn’t enough mix yes – it won’t perfectly stay floating as it’s a heavy object so will sink somewhat x

  • Fatema Madari
    October 9, 2020 at 8:57 am

    Hi I’m making them for my daughter who has dairy intolerant can I use coconut milk instead?
    Gona try them with Nutella as well! Can’t wait hope they turn out good 😃

    Reply
    • Jane's Patisserie
      October 9, 2020 at 10:15 am

      Generally in baking I recommend using almond/oat/soya over coconut but if you do it often and you know it works then go for it! X

  • Lucy
    October 4, 2020 at 7:57 am

    Mine didn’t rise 🙁 they sunk in the middle! Do you know what could have caused this potentially? I think maybe too much biscoff in the middle 😅

    Reply
    • Jane's Patisserie
      October 4, 2020 at 9:55 am

      It could be too much biscoff yes – but also they may have needed longer baking! x

  • Nic | Nic's Adventures & Bakes
    September 29, 2020 at 4:55 pm

    5 stars
    Thanks for sharing, these look very yummy 🙂

    Reply
  • Emma
    September 27, 2020 at 3:26 pm

    Hello!
    Does the nutritional info include the optional decoration extras or is that just for the muffins themselves?
    Thanks xx

    Reply
  • Lisa
    September 27, 2020 at 2:05 pm

    Hi Jane,
    Could you use normal muffin cases instead of the tulip muffin cases for this recipe?
    Thanks
    Lisa

    Reply
    • Jane's Patisserie
      September 27, 2020 at 4:42 pm

      Hey! As mentioned on the post other cases can be smaller so it may not fit all the mix, but otherwise yes!

  • Lisa
    September 27, 2020 at 1:21 pm

    Hi Jane.
    Could you just use normal muffin cases instead of the tulip cases?
    Thanks
    Lisa

    Reply
  • Jade
    September 26, 2020 at 3:13 pm

    Hi Jane,

    Is butter not used? I noticed on your lemon and blueberry muffins recipe that butter was used in those but not in these x

    Reply
    • Jane's Patisserie
      September 27, 2020 at 9:40 am

      Nope its not – this recipe uses oil, just like my white chocolate and raspberry muffins x

  • Sarah
    September 26, 2020 at 3:10 pm

    Hi Jane, if I didn’t want to add the choc chips do I have to add any additional ingredients i.e more flour ? Or can the chips just be missed out and rest of ingredients left as instructed x

    Reply
    • Jane's Patisserie
      September 27, 2020 at 9:42 am

      I would just leave the chocolate chips out xx

  • Catherine
    September 26, 2020 at 9:36 am

    These look delicious – could you use semi skimmed milk?

    Reply
    • Jane's Patisserie
      September 26, 2020 at 12:07 pm

      I wouldn’t recommend it personally as you risk splitting the mixture x

    • Natasha jones
      February 15, 2021 at 12:22 pm

      I used semi and they came up fine

  • Joanna
    September 26, 2020 at 9:30 am

    Hi Jane!

    I’m wondering, can you use dark brown sugar instead?

    Thanks,

    Jo

    Reply
    • Jane's Patisserie
      September 26, 2020 at 12:07 pm

      Yes you can! Just makes them darker and increases the treacle like flavour! x

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.