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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
- 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)
- 12 tsps Biscoff Spread
- 12 Biscoff Biscuits
- 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!
- 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!!
Find my other Recipes on my Recipes Page!
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