Biscoff Coffee Cake Muffins

Biscoff Coffee Cake Muffins are a fluffy and flavorful breakfast bite that rivals any pastry shop!

Biscoff Coffee Cake Muffins are a fluffy and flavorful breakfast bite that rivals any pastry shop!

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 are a fluffy and flavorful breakfast bite that rivals any pastry shop!

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!

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

Beverages

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

Eggs

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

Bread, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory

Dessert

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

Biscoff Coffee Cake Muffins are a fluffy and flavorful breakfast bite that rivals any pastry shop!

Hungry for more #BrunchWeek?

Brunch Week 2013 ONE

Croque Monsieur Strata | Biscoff Walnut Granola Parfaits | Overnight Blintz Bake

Brunch Week 2013 TWO

Biscoff Coffee Cake Muffins | Strawberry Lemongrass Martini | Croissant & Chocolate Bread Pudding

Biscoff Coffee Cake Muffins
 
Prep time
Cook time
Total time
 
Biscoff Coffee Cake Muffins are a fluffy and flavorful breakfast bite that rivals any pastry shop!
Recipe type: Breakfast
Serves: about 15 muffins
Ingredients
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon 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
Topping:
  • 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
Instructions
  1. Preheat oven to 350 degrees F. Line 1 1/2 muffin tins with paper liners. 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. (If you didn't fill all of the paper liners, remove the extras before baking.)
  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.

Comments

    • 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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