Biscoff Coffee Cake Muffins

I wanted to start Brunch Week with something a little sweet, just a little.  I love coffee cake and the idea of having my own little mini cake for brunch sounds divine.  I don’t have to share.  I get all the crumb topping.  It’s perfect.  This recipe is from one of my favorite blogs, Life Made Simple.  Natalie always has amazing recipes and her pictures are lovely.  I saw this fantastic recipe show up on my feed and I knew I had to make it.  I have a creamy and a crunchy jar of Biscoff spread just begging to be used, and I’m all about listening to my food.


Biscoff Coffee Cake Muffins 1


These muffins are SO delicious.  I took a dozen to work, and a week later everyone was still telling how good they were.  You might be thinking that these muffins are going to be really sweet because of the Biscoff spread, but the ingredients are perfectly balanced.  There’s just the right amount of salty, Biscoff-y sweet.  Bonus: Your whole house is going to smell like Biscoff!


Biscoff Coffee Cake Muffins 2


One Year Ago: Tequila Infused Queso Fundido


Biscoff Coffee Cake Muffins
Prep time
Cook time
Total time
Serves: 15 muffins
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teapsoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3 tablespoons Creamy Biscoff Spread
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 3 tablespoons unsalted butter, cold
  • 1 tablespoon Creamy Biscoff Spread
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  1. Preheat oven to 350 degrees F. Line 1 1/2 muffin tins with liners {if you have some empty liners after filling, remove them before baking}. Set aside.
  2. In a medium bowl, combine all topping ingredients, using a fork or pastry cutter, until mixture looks like coarse crumbs and hold when pressed together. Set aside.
  3. In another medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, beat together butter and sugar until pale and fluffy, about 2 minutes. Add vanilla, sour cream, and one egg. Mix until combined; add remaining egg and mix until combined. Add flour mixture to butter mixture in two additions; mix until just combined after each addition, scraping the bowl as needed. Batter with be on the thick side and a little sticky.
  5. Remove 1 cup of batter to a small bowl. Mix in 3 tablespoons creamy Biscoff spread to 1 cup batter until combined; set aside.
  6. Portion batter among muffin tins, filling each cup 1/2 way full of regular batter. Add a dollop of Biscoff batter to each cup and swirl - each muffin tin should be about 2/3 full now. Generously sprinkle each cup with crumb topping.
  7. Bake for 22 to 25 minutes or until tops begin to brown and a toothpick inserted in the center comes out clean. Remove pans to cool on a wire rack. After 5 minutes remove muffins to wire rack and cool completely.


Biscoff Coffee Cake Muffins 3


See all the other #BrunchWeek recipes being shared today at the blogs below.


Hot Maple Walnut Coffee Float by Cook the Story

Blood Orange Mimosas by Love and Confections

Strawberry Mimosa by Jane’s Adventures in Dinner

Margarita for Mama by poet in the pantry

Candied Bacon Bloody Mary by Sarcastic Cooking 


Breakfast Won Ton Cups by Small Wallet Big Appetite

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {i love} my disorganized life 

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla 

Savory Treats

Hollandaise Sauce by Kokocooks

Tomato Basil Macarons by Vanilla Lemonade

 Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory


Bob’s Scottich Oat n’ Walnut Apple Raisin Sticky Scones


See all my #BrunchWeek recipes by clicking the images below.

Image Map


    • Julie says

      I hadn’t tried Biscoff until December. It’s like a toffee-ish, baking spice happy dance on your tongue. You could totally make this with Speculoos Cookie Butter from Trader Joe’s too.

  1. Anne says

    I adore Biscoff spread, and I am absolutely going to make these gorgeous Biscoff Coffee Cake Muffins. Thanks for the recipe!

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