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.
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.
Meat, Poultry, and Fish
Bread, Grains, Cereals and Pancake-type Yums
Hungry for more #BrunchWeek?
Biscoff Coffee Cake Muffins
- 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
- 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
Preheat oven to 350 degrees F. Line 1 1/2 muffin tins with paper liners. Set aside.
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.
In another medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
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.
Remove 1 cup of batter to a small bowl. Mix in 3 tablespoons creamy Biscoff spread to 1 cup batter until combined; set aside.
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.)
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.